- 10-12 fresh lemons
- 1 cup salt
- 1 tbsp mustard seeds
- 1 tbsp fenugreek seeds
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp asafoetida
- 1/2 cup mustard oil
- Wash and dry the lemons completely.
- Cut the lemons into small pieces and remove the seeds.
- In a mixing bowl, add the lemon pieces and salt. Mix well and set aside for 2-3 days.
- After 2-3 days, heat mustard oil in a pan and let it cool.
- In a separate pan, roast mustard seeds, fenugreek seeds, and cumin seeds for a few seconds.
- Grind the roasted seeds into a fine powder.
- Add turmeric powder, red chili powder, asafoetida, and the ground spice powder to the salted lemons. Mix well.
- Add the cooled mustard oil to the lemon mixture and mix well.
- Store the lemon pickles in an airtight jar and keep in a cool, dry place for at least a week before consuming.
Your homemade lemon pickles are ready! Enjoy them as a tangy and spicy accompaniment with your meals.