Pickled lemon…its my mother in law’s recipe….easy to make and great to taste…can be enjoyed as a tangy pickle with meals, and she also use it in making delicious chilli coriander green chutney.
Grind cumin seeds, pepper corn, carom seeds and black cardamom to a coarse powder.
Wash, dry and cut lemon into halves.
In a large bowl, combine the ground spices and both the salt. Add lemon pieces and toss it well. Transfer to a clean and dry glass jar. Pour the juice of 2 lemons on top.
Cover and keep it in direct sunlight for 3-4 days.
(4 votes, average: 4.50 out of 5)
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