Category: Chutneys
Rating: 1.33
Servings: 4


6 lemons
5 teaspoon salt
5 teaspoon chili powder
1 pinch turmeric
1 teaspoon hing
1 teaspoon methi
5 tablespoon oil

Directions: How to Cook Nimbu Pickle

Cut lemons into small pieces and remove the seeds. Add salt and keep for about 12 hours. Add chili powder, turmeric, and methi. Heat oil, mustard seeds, and hing. Spread this mixture over the lemons. Mix thoroughly.

Rajeev Krishnamoorthy, rajeev@twain.EE.CORNELL.EDU

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