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We make  lemon sharbat
and are left with the lemon skin.
Lemon peels are not useless,
you can makr pickles from them.
It tastes delicious.
Today let's make lemon peel pickle.
To prepare lemon peel pickle,
firstly cut the lemon peels.
Take the squeezed lemon, take out the seeds,
Cut the lemon peel into small and thin pieces.
Make pieces like this.
De seed and cut all the squeezed lemon like this.
All of the lemon peel is cut and ready.
Now let's mix spices to it.
Add 2 tbsp turmertic powder.
Add 6 tbsp salt.
Mix these well.
Turmeric and salt has mixed well in it.
Now we will make the pickle.
Pickle can be made in 2 ways,
first is traditionally, fill in a jar and keep it.
keep it in sunlight, doing so lets the peel dissolve.
You can also keep it indoors,
it will take 10 to 15 days to dissolve.
You can also make this pickle instantly.
To make instant pickle,
cook and soften the peel.
Take a vessel add 2 to 3 cups water to it.
Turn on flame.
Take a thali that fits over the vessel like this.
Put lemon peel in the thali.
Keep thali over vessel, cover and cook the pickle.
Firstly let the water boil.
Cover water to boil quickly.
water is boiling, keep thali over vessel.
We have added salt and turmeric to it.
With salt the peels will dissolve quickly.
these will also absorb well in the pickle.
Cover and cook it for 30 minutes, then check it .
Keep the flame low medium,
so that steams forms in it continuously.
If flame is high, steam will form quickly,
and water will come out from the vessel.
Check the lemon peel.
We have cooked it in steam for 30 minutes.
Lemon peels have slightly turned soft.
When checked, the peels seems soft.
Now turn off flame and make the pickle.
Lift the thaali and keep over the jaali stand.
Heat pan for making the pickle.
add 1/2 cup mustard oil to it.
You can also use sesame seeds oil instead.
Let the oil heat up.
Heat the oil till it smokes up.
Reduce flame to minimum  and
let it slightly cool down.
By doung so the pungency of oil is reduced,
Oil has cooled down.
Add 1 pinch asafoetida to it.
add 1 tsp carom seeds,
add 1 tsp nigella seeds,
Slightly roast them, turn off flame.
Now add the lemon peels.
Stir these well.
Add spices to it, add 2 tsp garam masala,
3 tsp roasted cumin powder,
2 tbsp red chili powder,
We are using Degi mirch powder ,
it is less spicy but gives nice color and taste.
Add 4 tbsp black salt,
we have already added plain salt.
Mix the spices well.
Cover this and meanwile take out lemon juice from 8 lemons.
Mixthe lemon juice in the pickle.
Pickle will come out very juicy and nice.
Salted Masala Neembu is ready.
Lets keep half of it as Salted Masala Neembu,
make half of it sweet.
Divide the pickle into 2 parts.
Make half of it sweet,
add 1 cup powdered sugar to pickle.
add 1 tbsp fennel powder.
Mix all well.
We are making pickle with sugar, you ca make with jaggery.
Sweet pickle is ready.
Lemon peel pickle made in 2 ways is ready,
Salted masala Nemmbu pickle and
Khatta Meetha Neembu achar.
You can have it intantly,
but the taste comes good within a week,
till then the peel will absorb the spices.
As it cools completely , keep in a container,
use it, whnever you take it out do so use dry spoon,
pickle will keep good for long.
Try making this recipe at your home
and share your experiences with nishamadhulika.com
See you soon with another delightful recipe.
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