Category: Chutneys
Rating:
1.33
Servings: 4
Ingredients
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
Related recipes:
Mint Chutney
Mint Coriander Dip (Dhania-Podina Chutney)
Lasoon Chutney (Garlic) (W)
Kothamallipodi (Dry Coriander Leaf Chutney)
Dhanya Chatni (Fresh Coriander Chutney)