Lemon Pickle 

Fixings:

  • 6 Lemons
  • 2 tbsp Red bean stew powder
  • 1 tbsp Black salt
  • 1/2 cup (0.47 l) Sugar

Technique:

  • Take lemons and wash these great.
  • Cut them into 8 pieces and attempt to expel whatever number seeds as could be expected under the circumstances.
  • In a cooker pot takes lemon pieces.
  • Include red bean stew powder, dark salt and sugar. Blend well.
  • You can utilize the ground gush rather than sugar.
  • Take cooker and include water in it.
  • Move the pot and spread it with a cover.
  • Close the cooker cover and cook on medium warmth until 8-10 whistles.
  • Let the cooker chill off.
  • Take the pot out and channel all the syrup into a sauce container.
  • Try not to take out any lemon pieces.
  • Taste the syrup and include red bean stew powder, dark salt and sugar as indicated by your taste.
  • Blend well, and put the container on the gas.
  • Cook on medium warmth for around 6-7 minutes until it thickens up great.
  • Move the syrup into lemon pieces and blend well.
  • Let the pickle chill off totally. Moment lemon pickle is as of now.
  • Fill it into a spotless glass container.
  • You can store it in freezes for around 3-4 months.

Tips:

  • Utilize the yellow lemons with flimsy skin. Never use lemons with thick skin. You can have dark salt during fasting as well.
  • It is pungent we are not utilizing ordinary salt.
  • Utilize the red stew powder as it gives pleasant shading to pickle, however, the pickle doesn't, 't taste excessively hot.

At last, we see this video to know more about this recipe: