Tangy Lemon Pickle Recipe With Kalonji & Rock Salt

Name: Tangy Lemon Pickle Recipe With Kalonji & Rock Salt
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 20
Cuisine: Indian
Ingredients: 16 pieces Lemon (16 Lemons); 1 tsp Nigella Seed (1 teaspoon Kalonji (Onion Nigella Seeds)); 1 tsp Ground Turmeric (1 teaspoon Turmeric powder (Haldi)); 1 tsp Black Pepper (1 teaspoon Black pepper powder); 2 tbsp Mustard Oil (2 tablespoons Mustard oil); 2 tbsp Rock salt (2 tablespoons Rock Salt); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 3 pinches Asafoetida (3 pinch Asafoetida (hing)); 1 tsp Red Chili Powder (1 teaspoon Red Chilli powder)

Tangy Lemon Pickle Recipe With Kalonji & Rock Salt - Indian Pickles & Achar Recipes (Indian)

35 minIndian

Servings20

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it.
2Now turn the heat to low and add washed whole lemons in it.
3Let them simmer for 10 to 15 minutes.
4After 15 minutes, turn off the heat and drain out the water from lemons. Let them cool completely.
5Now cut them into quarters (or however you desire) and deseed them. Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl.
6Now heat mustard oil in tadka pan. When oil is that hot that you can see smoke coming from it, add mustard seeds in it.
7Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks. Mix it very well and leave for an hour or so, till the spices seep into the lemons.
8Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam.