Image Credit: Getty Images
10 Dry Red Chillies
4 Lemons
2 tsp Mustard Seeds
Half tsp Fenugreek Seeds
Half tsp Hing
Image Credit: Getty Images
Image Credit: Getty Images
Salt as per taste
2 tbsp Sesame Oil
Half tsp Turmeric Powder
Add fenugreek seeds and dry red chillies in a pan and dry roast together.
Add everything in a mixer-grinder and grind into powder.
Heat sesame oil, mustard seeds and hing in a pan and turn off the flame when mustard seeds crackle.
Add salt to lemon pieces and mix well. Add turmeric powder and fenugreek-red chilli powder and mix again.
Add oil with mustard seeds and hing to the lemon mixture after it cools down, and mix.
Store the pickle in a dry container for 2 days before use.
Image Credits: Getty Images