Servings: 50 pieces
Calories: 28.98kcal
Ingredients
- 1 kg lemons nimbu in Punjabi
- 250 gram sugar
- 100 gram salt
- 1 tbsp red chilli powder
- 25 gram ajwain
- 5 gram cloves roughly ground
- 5-6 black cardamom discard the shell, roughly ground the seeds
- 10 gram cumin seeds roasted and roughly ground
- 10 gram black pepper roughly ground
Instructions
- Please make sure that all the bowls, spoons, jars and knives that you use during the preparation of the pickle are completely dry before you use them. Even a hint of water will completely spoil the pickle.
- Wash the lemons and dry them completely.
- Cut the lemons into three different ways: cut 1/3rd of the lemons into four pieces, cut 1/3rd of the lemons into four pieces but still attached at the top and cut the remaining lemons into halves.
- Mix together the spices, salt and oil.
- Add the oil and spices mix to the lemons and make sure to mix it well so that lemon pieces are coated with oil and spice mix.
- Store the pickle in a glass jar. (Please only use the glass or the ceramic jar. Please do not store the pickle in metal or plastic containers as it will spoil).
- Set the pickle in a dry, cool place.
- It takes a full year for the pickle to be ready
Nutrition
Sodium: 776.31mg | Calcium: 9.06mg | Vitamin C: 10.6mg | Vitamin A: 8.03IU | Sugar: 5.5g | Fiber: 0.86g | Potassium: 34.85mg | Calories: 28.98kcal | Saturated Fat: 0.02g | Fat: 0.25g | Protein: 0.36g | Carbohydrates: 7.36g | Iron: 0.29mg
Tried this recipe?Mention @Incredible.kitchen or tag #incrediblekitchen!