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.
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