Tangy Lemon Pickle Recipe With Kalonji & Rock Salt

Step 1: To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it

Step 2: Now turn the heat to low and add washed whole lemons in it

Step 3: Let them simmer for 10 to 15 minutes

Step 4: After 15 minutes, turn off the heat and drain out the water from lemons

Step 5: Let them cool completely

Step 6: Now cut them into quarters (or however you desire) and deseed them

Step 7: Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl

Step 8: Now heat mustard oil in tadka pan

Step 9: When oil is that hot that you can see smoke coming from it, add mustard seeds in it

Step 10: Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks

Step 11: Mix it very well and leave for an hour or so, till the spices seep into the lemons

Step 12: Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam