Serves: 5
Total Calories: 55
1. Wash and wipe dry the lemons or limes, then coarsely chop them, with the rind, and remove any seeds. Transfer to a food processor, along with the chili peppers, and process until minced.
2. Add the ajwain seeds and salt, and process again until smooth. Transfer to a sterile glass jar. Cover the jar with the muslin, securing it with a rubber band and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.)
3. Shake the jar once or twice each day, until the pickle is light buff in color, and the juices are thick, about 1 week. This pickle stays fresh at room temperature about 1 year.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Crushed Lemon and Fresh Red Chili Pepper Pickle recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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