|MALTA LEMON PICLE|
WHAT YOU NEED:
Malta lemon - 1
Salt (crystals) - 1/2 cup
Red chilly - 20- 23 ( this time I got very good spicy red chilly from the market, so i put 23 chillys. Otherwise I used to put 40 - 45 chillys , not spicy ones)
Turmeric powder - 1/2 tsp
Asafoetida - size of kabuli chana
Mustard seeds - 2 tsp
Methi / Fenugreek seeds - 1 tsp
|BADGAPULI ACHAR/ PICKLE|
HOW TO MAKE:
Wash Malta Lemon, dry it with cloth, then cut in to small pieces. (After cutting I got 4 1/2 cups pieces).
Then I filled the pieces in a glass jar and I put 1/2 cup crystal salt in the bottle with the help of dry spoon. Kept covered for 24 hours.
In the next day, shake the bottle very well.
Dry roast methi seeds, don't over roast. remove.
Then dry roast mustard seeds, asafoetida and turmeric powder. Remove.
Then roast red chillys till crisp.
When cool make powder in a mixie.
Empty the bottle in a big vessel.
Put the ground powder and mix well.
Fill this mixture again in the same jar and close the lid.
Keep Malta lemon pickle in a jar before use for at least a week.
Don't forget to stir Malta lemon pickle each day with dry spoon.