Guest guest Posted June 12, 2008 Report Share Posted June 12, 2008 Elimachangai Urugai (India-Hot Lemon Pickle) & nbsp; 6 lemons 2 tablespoons red chile powder 1/4 cup oil salt to taste Seasoning; 1 tablespoon oil 1 teaspoon black mustard seeds 1 teaspoon asafetida & nbsp; Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry until lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry until the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chile powder and salt. Heat oil and add mustard seeds and asafetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. Refrigerate. Quote Link to comment Share on other sites More sharing options...
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