Lemon Pickle In Oil is one of the most favorite pickle of my family. I generally make it easily and quickly whenever I get fresh lemon in the market. Since this pickle is made in fresh mustard oil, you can store it for many months.

Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 15 servings

Ingredients:

• 2 kg Lemons (Nimbu)
• 200 gm ginger
• 2-3 pieces of asafoetida
• 50 gm mustard seeds
• 4 cups mustard oil (Sarson Ka Tel)
• 150 gm whole fresh red chillies (Lal Mirchi)
• 4-6 tsp Red chili pepper (Lal Mirchi)
• 1 cup fresh Lemon (Nimbu) juice
• 100 gm methi seeds
• 300 gm salt

How to make Lemon Pickle in Oil:

1. Wash the lemons and pat dry with clean kitchen napkin.
2. Slit each into 4-6 long slices and run a knife to make some holes.
3. Pack the lemon with some salt and keep aside for few minutes till lemon tenders.
4. Heat mustard oil until smoky and immediately remove from fire.
5. Add whole pieces of asafoetida and crush it with a spoon.
6. Add chilli powder and stir continue to get a good red color.
7. Add mustard seeds and stir for a little while.
8. Remove from the fire and mix red chillies, ginger and lemons.
9. Again keep the vessel on low flame and cook until little tenders.
10. Roast the methi seeds in a separate saucepan and grind into a smooth powder.
11. Stir methi seed powder in the pickle and cook for 3-5 more minutes.
12. Remove the pickle from fire, allow to cool and then pack it in air tight jar.