Ingredients:
Lemon – 10 Green chillies – 12 Finely Chopped Ginger – 1 tbsp Salt – 2 to 3 tsps Methi seeds – 2 tsp Mustard seeds – 2 tsp Hing – ½ tsp
Steps:
Chop the lemon into cubes and slit the green chillies into two. Dry roast the methi seeds and mustard seeds without adding any oil. Let it cool and grind them coarsely. Now mix the lemons, green chillies, grinded methi and mustard seed powder, salt, hing and ginger.
Mix them well and keep them in a air tight container and keep them in the fridge. Mix them well for every two days. Slow water will ooze out and you can taste and adjust the salt accordingly.
Two to three weeks yummy pickle is ready. Worth the wait time. :-)
