Tuesday, November 17, 2009

Ginger Lemon Pickle

2 medium Lemons1 tsp Mustard SeedsOil
2-inch piece Ginger1 pinch HingSalt
1/4 tsp Turmeric

Very finely chop the ginger and lemon saving all the juice that drips while cutting.
Save the juice in a bowl.
In a skillet, heat 2-3 tsp oil, splutter the mustard seeds and hing and add the ginger and lemon.
Add the turmeric and saute just for a minute and remove from the heat. Add this to the bowl with the juice.
Heat 1/2 cup water and when its boiling, pour it on top of the ginger and lemon.
Add some salt and let it sit for about 30-40 minutes.
The hot water with soften the ginegr and lemon.
Once completely cooled, save it in an airtight container and use as pickle with curd rice/idlis…

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