Pat dry them and steam the lemons in a vessel for 8-10 minutes. Remove from the flame and allow it to cool and then dry the lemons using a clean dry cloth. Slice each of the lemon pieces into 8 pieces. If they are small ones, slice them into 4-6 pieces,put in a table spoon of salt and mix it. In a kadai / cheenachatti / pan heat the oil and splutter the mustard seeds.

Add Aksa Lemon Pickle powder,turmeric powder and salt. Add garlic, ginger and green chillies and stir, till their colour changes. Lower the flame and add the chilly and Mix it well and switch off the flame. Add the vinegar and transfer everything into a dry bharani /glass / ceramic jar.

Start using the lemon pickles (naranga achar) after 3-4 weeks.

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Pouch :300 g

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