2 Ways Lemon Pickle

Hajma Pickle

Servings - 4 - 5

INGREDIENTS
Lemons - 130 grams
Cumin - 2 tablespoons
Black peppercorns - 2 tablespoons
Cloves - 1 tablespoon
Black salt - 1 teaspoon
Asafoetida - 1/2 teaspoon
Salt - 1 tablespoon
Lemon juice - 2 tablespoons

PREPARATION
1. Take a lemon and make four cuts on it.
2. Do not cut the lemon completely. Keep aside. (See Video)
3. Take a pan, add 2 tablespoons cumin, 2 tablespoons black peppercorns, 1 tablespoon cloves and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
4. Remove it from heat and allow it to cool for about 10 - 15 minutes.
5. Transfer this into a blender and blend it it into a fine powder.
6. Transfer the mixture into a bowl, add 1 teaspoon black salt, 1/2 teaspoon asafoetida, 1 tablespoon salt and mix it well.
7. Fill the lemons with prepared mixture.
8. Transfer this into a bowl, add 2 tablespoons lemon juice and mix it well.
9. Rest for 30 minutes.
10. Transfer this into a jar and keep it in sunlight for 3 - 4 days.
11. Serve or store in a airtight container.

Khatta Meetha Pickle

Servings - 4 - 5

INGREDIENTS
Lemons - 160 grams
Carom seeds - 2 tablespoons
Red chili - 1 tablespoon
Turmeric - 1 teaspoon
Garam masala - 1 teaspoon
Salt - 2 tablespoons
Black salt - 1 teaspoon
Sugar - 2 tablespoons

PREPARATION
1. Take a lemon and cut it into four pieces.
2. Do the same with all the lemons and keep aside.
3. In a mixing bowl, add 2 tablespoons carom seeds, 1 tablespoon red chili, 1 teaspoon turmeric, 1 teaspoon garam masala, 2 tablespoons salt, 1 teaspoon black salt, 2 tablespoons sugar and mix it well.
4. Add the lemons in it and mix it well.
5. Transfer this into a jar and keep it in sunlight for 3 - 4 days.
6. Serve or store in a airtight container.