Lemon – 12 (500 grams )
Ginger powder – 1 tsp
Salt – 3 tablespoon
Black salt – 2 teaspoon
Jaggery – 600 grams
Red chilly powder – ½ tsp
Cardamom powder– 2 teaspoon
Garam masala powder – 1 tsp
Wash lemon well. Wipe them dry . divide one lemon in eight pieces and remove the seeds
Transfer into a container with the lemon pieces and add salt as well . cover with a lid and keep aside for 15 – 20 days . make sure you toss it very well every day without using your hand or spoon.
After 15 days when lemon get soft , prepare jaggery syrup for making the pickle .
In a pan , add jaggery syrup , it melts , add lemon pieces , ginger powder , black salt , garam masala ,chilly powder and cardamom powder . sauté the ingredients well . cook lemons in jaggery syrup until it turns brown.
Mix well and cook on a slow flame for 22 minutes , while strring continuosly.
Turn off the flame .let them cool down .they will get thicker as they cools.
Once cooled , store in an air – tight glass container and use as required
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