### TranslatedIngredients: 16 Lemons,1 teaspoon Kalonji (Onion Nigella Seeds),1 teaspoon Turmeric powder (Haldi),1 teaspoon Black pepper powder,2 tablespoons Mustard oil,2 tablespoons Rock Salt,1/2 teaspoon Mustard seeds,3 pinch Asafoetida (hing),1 teaspoon Red Chilli powder ### PrepTimeInMins: 20 ### CookTimeInMins: 15 ### TotalTimeInMins: 35 ### Servings: 20 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To prepare Tangy Lemon Pickle Recipe With Mustard & Rock Salt, take a deep pan and boil 3 cups of water in it.Now turn the heat to low and add washed whole lemons in it.Let them simmer for 10 to 15 minutes.After 15 minutes, turn off the heat and drain out the water from lemons. Let them cool completely.Now cut them into quarters (or however you desire) and deseed them. Now add black pepper, salt, chilli powder, turmeric in it and mix well in a bowl.Now heat mustard oil in tadka pan. When oil is that hot that you can see smoke coming from it, add mustard seeds in it.Once they splutter, Then add kalonji and Asafoetida and remove the pan from the heat and add it into the spice mixed lemons chunks. Mix it very well and leave for an hour or so, till the spices seep into the lemons.Serve Tangy Lemon Pickle Recipe With Kalonji & Rock Salt along with parathas and yogurt or rice, poriyal and Thakkali rasam.