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1 ½ pounds of Fresh Lemons (Nimbu)
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½ pound of Ginger Root (Adrak)
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½ pound of Red Peppers (Lal Mirch)
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1/3 pound of Salt
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¾ cup Sugar
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4 tsp. Carom Seeds (Ajwain) (grounded)
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¼ tsp. Asafoetida (Heeng)
- Wash all of the vegetables throughly, and peel the ginger. Dry in sunlight until all of the water dries completely.
- 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 ½" to 1" pieces.
- Mix all of the ingredients in a pan. Transfer to one large bottle or container and close lid tightly.
- Place pickle in sunlight for 2 to 4 days. Store in a cool dry place.
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Degree Of Difficulty: Medium
Recipe Category: Sauce/Chutney/Pickle
Recipe Ethnic Group: Pakistani
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Recipe Requested by, Shaista Ilyas (India)
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