LEMON PICKLE

An authentic Indian recipe, Lemon pickle can be easily prepared at home with minimal ingredients. I chose the traditional way of preparing pickle without any preservatives which I learnt from my Mother, rather than the instant way. A lunch doesn't become wholesome without a pickle. It goes well with Naan, Chappathi, roti and curd rice also. The process takes a few days but doesn't consume time

INGREDIENTS:

Lemon - 8

Turmeric powder - 1/4 tsp

Red chilly powder - 2 tsp

Fenugreek - 1/4 tsp

Asafoetida - 1/2 tsp

Sesame /Gingelly oil - 5 tsp

Salt

METHOD:

1. Wash lemon and wipe using a kitchen towel and set aside for few minutes. It should be dry without any moisture.

2. Cut each lemon into 8 small pieces, remove seeds and place in a container.

3. Add 1 cup of salt for 6 cups of lemon pieces. The ratio of lemon pieces and salt is 6:1.

4. Mix salt well using a dry spoon and close the mouth of the container using a clean cloth and tighten the sides using a rubber band.

5. Next day remove the cloth, the lemon would have let out some juice, mix well again and close with the cloth.

6. Continue this process until the juice gets absorbed fully and the lemon turns soft and shiny.

7. It may take 3 to 4 days.

8. Heat a tawa, heat oil, add mustard seeds and allow to crackle.

9. Add fenugreek, red chilly powder, turmeric powder and asafoetida and switch off the flame and allow to cool.

10. After it completely cools down, add to the lemon pieces and mix well and leave for an hour.

11. Transfer to a glass/ porcelain container, cover the mouth using a clean cloth, tighten with a rubber band.

12. It can be placed under sun for 2 or 3 days and  stored in a refrigerator.

12. Tasty Lemon pickle is ready. 

Note:

• Instead of placing under sun, soaked lemon pieces can be added to the seasoning and cooked for a while, till the lemon absorbs the seasoning.
• Spice and salt can be adjusted to individual taste. 
• If needed more spice, heat little oil add the spice powder and allow to cool before adding to the pickle.