Ingredients
Lemon – ½ kg (pick the lemons that are blemish free and have thin skin)
Sugar – ½ kg
White salt – 35 gms
Black salt – 35 gms
Red chili powder – ½ tsp
Garam masala powder – 1 tsp
Black pepper – ½ tsp
Carom seeds – 1 tsp
Method
Step 1: Wash all the lemons and pat dry them using a clean towel/cloth. Cut these lemons into 4 halves and squeeze half of these slices and leave half juicy. (keep the juice aside, do not throw away)
Step 2: Mix both white and black salt to the sliced lemons and transfer them to a washed/sterilized jar. Add the lemon juice kept aside into this jar.
Step 3: Close the jar tightly and keep it in a sunlight for 2 to 3 hours daily and then move it inside. Repeat the process for a month until the lemon skin gets softer. Keep shaking the jar now and then to mix well.
Step 4: After a month transfer the lemons into a big bowl add sugar and all the spices in this. Taste and adjust the salt as required.
Step 5: Close the jar tightly again and keep the jar in sunlight for 2-3 hrs. daily and repeating the same process for 15 days. Keep shaking the jar occasionally to keep it mixed.
The pickle is ready to enjoy with meals…!!
