Brined lemon itself has its own strong aroma and taste. Then just imagine the level when it turns into a tasty pickle. This used to be my grand mother’s special recipe which we loved a lot.
So here goes the recipe. First we will see how to brine the lemons. Wash and clean the lemons well. Wipe it well & dry with a cotton cloth. Now split cut twice like a plus mark on the lemon but take care not to cut them into pieces.. Now fill them with salt and store them in a glass jar covering with an airtight lid. You can start using it after two to three months. The ones seen in the photo are almost one year old ones.
- Brined lemon – 10 to 12
- Red Chillies – 20 to 25
- Mustard seeds – 2 tsps
- Methi seeds – 2 tsps
- Oil – 2 tsps
- Fry the red chillies in the oil till it turns deep red. Remove it and keep aside. Fry methi and mustard in the same oil.
- First grind the red chillies to a fine powder. Later add mustard and methi and grind it bit coarsely.
- Now mix this with the lemons well..No need of adding salt. Do not add water at all.
- Keep this in a sun dried glass jar. You can start using it after three to four days.