Lemon Pickle

 I've always been thinking of making pickles by myself. But didn’t get a chance to do it. Actually I did try few years back and it didn’t come out well. It got spoilt easily. So, I just left it, thinking it’s not my kind of thing. But now, we recently got lots of lemons from our friend and didn’t know what to do with it. So, I had to attempt this pickle again.

Searched for many good recipes and finally ended up taking tips from everything. It got surprisingly awesome comment from N for this. He had the pickle just by itself and he flattered me with his comment. It did come out really well. Here is the recipe

4 lemons cut into pieces

3 tbsp of lime juice

3 tsp Salt

1 tsp of fenugreek powder

3 tsp of red chili powder

1 tsp of asafetida

2 tbsp of oil

1 tsp mustard seeds

5 to 10 curry leaves

1 red chili

Cut 4 lemons on any size of your choice. I wanted it to be little, not tiny or big quarters. I took off all the seeds from it.

Mix 3 tsp salt. Mix it thoroughly with a dry spoon. Add 1 tsp of asafetida, 3 tsp of Red chili powder and 1 tsp of fenugreek powder to the lemons. If you don’t have fenugreek powder, dry roast the fenugreeks and grind it. Don't add too much of fenugreek, as it will make the pickle bitter. Take a pan, add 2 tbsp of oil tamper it with mustard and curry leaves with one red chili if needed. Allow it to cool off and then add this to the lemons. Don’t add the hot tampering as it will make the pickle soggy. Add 3 tbsp of lime juice taken without seeds to this mixture. Again mix it thoroughly and keep it aside.

Once every day from then, mix the pickle well at least once a day. In a week, the pickle is good to eat.

Lemon Pickle After a Week

It goes well with Roti and/or Rice.