Lemon And Jaggery Pickle By Shazia Khan

Lemon And Jaggery Pickle

Pickles are an integral part of Indian cuisine. The tangy, spicy taste of pickles can be refreshing during pregnancy. Chef Shazia Khan shares the recipe for Lemon and Jaggery pickle that will tease your tastebuds.
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Serves

1

Cooking Time

10-20 Min

Meal Type

pickle

Preparation Time

4-6 Min

Difficulty

Expert

Rate This Recipe10

INGREDIENTS

  • 400 gms Lemons
  • Salt to taste
  • 20 ml Water
  • 2 tbsp Cumin Seeds
  • 1 tbsp Mustard Seeds
  • ½ tsp Fenugreek Seeds
  • 1 tsp Red Chilli powder
  • ¼ tsp Turmeric Powder
  • 2 tbsp Chopped Ginger
  • ¼ tsp Asafetida
  • 1 ½ cup Jaggery

PREPARATION

  1. 1

    Dry roast the ingredients and powder.
  2. 2

    Chop lemons and put them in a pressure cooker with salt and some water.
  3. 3

    In a pan dry roast cumin, mustard seeds and fenugreek, once cool grind to make a powder.
  4. 4

    Add this mix in the cooker with red chilli powder, turmeric powder, ginger, asafoetida and jaggery and mix well.
  5. 5

    Place the pan on heat, cook with powdered Jaggery until done.
  6. 6

    Adjust seasoning.
  7. 7

    Store in an airtight bottle.
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