Lemon pickle

January and February are good months to make lemon pickle when it is available in plenty in India.

Ingredients:

25 – big lemons

200 gms – rock salt powdered

200 gms- red chilli powder

2 tblsp – turmeric powder

1tblsp- asofoetida ( hing) powdered

1.5 tblsp- fenugreek seeds ( dry roast and powder)

1 tblsp – mustard seeds ( dry roast and powder)

1tsp – mustard seeds ( to temper)

100 ml – sesame oil (gingelly oil )

Procedure :

Wash and dry the lemons well .

Chop each lemon into 8 pieces . Layer them in a glass bottle alternating with the salt and shake it well so that all the lemon pieces are well coated with the salt . Close it tightly and rest it for a couple of days if possible in the sun making sure to give it a good shake at least twice a day.

Now add the chilli powder, turmeric powder, fenugreek and mustard powder and mix well with a dry ladle.

Heat the oil and add 1 tsp of mustard and when it splutters off the flame and aff the asofoetida powder .

Allow the oil to cool before pouring it into the lemon preparation. Mix well .

The pickle is ready to be consumed in a couple of days.Store it in a clean glass container with a tight lid.

By Meera Sridhar