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  • 1 pounds of Fresh Lemons (Nimbu)
  • pound of Ginger Root (Adrak)
  • pound of Red Peppers (Lal Mirch)
  • 1/3 pound of Salt
  • cup Sugar
  • 4 tsp. Carom Seeds (Ajwain) (grounded)
  • tsp. Asafoetida (Heeng)

  1. Wash all of the vegetables throughly, and peel the ginger. Dry in sunlight until all of the water dries completely.
  2. Cut the ginger into long (about one inch), thin pieces. Cut lemons into about 8 or 10 equal pieces each. (Do not peel the lemons) - the lemon peels are an essential part of the pickle. Remove stems from the peppers and cut into " to 1" pieces.
  3. Mix all of the ingredients in a pan. Transfer to one large bottle or container and close lid tightly.
  4. Place pickle in sunlight for 2 to 4 days. Store in a cool dry place.

Degree Of Difficulty: Medium
Recipe Category: Sauce/Chutney/Pickle
Recipe Ethnic Group: Pakistani
Recipe Requested by, Shaista Ilyas (India)
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