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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat lemon wedges, water and salt to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 12-15 minutes or until lemons are tender and water has almost evaporated; remove from heat. Stir in ground red pepper. | 2. Heat oil and mustard seeds in 6-inch skillet over medium-high heat. Once seed begins to pop, cover skillet and wait until popping stops. Add hot oil mixture and remaining ingredients to lemons; mix well. | 3. Cool pickle 20-30 minutes. Tightly cover and store in refrigerator for up to 2 weeks. | 4. DRY-ROASTING FENUGREEK SEEDS: Heat heavy 6-inch skillet over medium heat about 2 minutes. (Hold hand, palm down, about 4 inches above bottom of skillet. It should feel warm.) Add seeds to skillet and cook 30-60 seconds, stirring constantly, until seeds turn reddish brown and have an almost nutty, slightly bitter aroma. If grinding seeds, which you are in this recipe, let cool 1 to 2 minutes, then grind in a spice grinder or with a mortar and pestle. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon	2		cut	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
salt	1	tablespoon		-	-	-	-
red pepper cayenne	2	tablespoons	ground	33.708	6.0028	1.2731	1.8306
black mustard seed	1	teaspoon		-	-	-	-
asafoetida powder	1/2	teaspoon		-	-	-	-
fenugreek seed	1/2	teaspoon	roasted ground	5.9755	1.0795	0.4255	0.1186

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.