Ingredients:
Lemons 6
Chilli powder 3 tsps
Salt 2 tsps (as per ur taste)
GreenChillis 10
Ginger 2 inch piece
Mustard seeds 2 tsps + 1 tsp for tempering
Fenugreek seeds 1 tspn
Oil 4 Tbsps
Asafoetida 1/4 th tspn
Method:
- Wash the lemons and pat them dry immediately and leave them for 30mins so that they dry completely.
- Wash the Green chillies and Ginger and dry them with clean dry cloth.
- Slit the chillies a bit at the center to allow the juices in.
- Chop the ginger finely into 1/2cm cubes.
- Cut each lemon into 8 equal pieces and remove all the seeds from them.
- Put the lemon pieces, Chillies, Ginger pieces into a clean dry jar(it should not be a metal jar) with salt and turmeric and mix them well so that every piece get coated with the salt and turmeric.
- Now close the jar with the lid and store it in clean and cool dry place for 3 days.
- On the fourth day you can find juicy tender lemon pieces. Sqeeze the juice from the pieces in to the jar and keep the peices under the Sun for 1 day.
- Dont worry if u can't keep them out under the Sun. Just oven dry them.
- I have set the oven to lowest temperature and dried them for 1 hr.
- Meanwhile u can prepare the sauce for the pickle:
- Dry roast the mustard seeds and fenugreek seeds and powder them.
- Add this mustard-fenugreek powder and the chilli powder to the juices in the jar.
- Taste it and if u think of adjusting the seasoning, go on.
- Add the dried lemon pieces into the jar and mix well.
- Heat oil and add mustard seeds and allow them to splutter and then asafoetida and curry leaves (if u like).Allow this to cool.
- Add this to the pickle when cool.
This pickle tastes gud after after 3 days.
Lemon pickle with curd-rice gives a completeness to the meal.
Enjoy.
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