A tangy pickle that tastes great with curd rice. The use of roasted and ground mustard seeds in this recipe adds an additional burst of flavours.
Ingredients of Lemon Pickle
20 red chillies
3 tsp mustard
1 tsp fenugreek/methi
1 tsp turmeric powder
1 tsp asafoetida
Salt to taste
2 Tbsp sesame oil
How to Make Lemon Pickle
1.Wash and pat dry the lemons and cut into small pieces as shown. Place them in a clean bowl or vessel.Add the juices too. Add salt.
2.In a pan dry roast fenugreek and red chillies one by one. Place in a blender and powder finely.
3.Add this powder along with turmeric powder to the salt lemon mixture.In a small pan add sesame oil and add mustard seeds. Add in asafoetida. When the mustard seeds crackle switch off the flame. Cool the oil completely.
4.Add the oil in lemon mixture and and mix well.
5.Store in a clean dry container, bottle or ceramic pot for at least two days before you use.
6.Be sure to use a clean and dry spoon while taking the pickle out.
7.Use fresh firm lemon for pickles.
8.Also use the juice of lemon,since that enhances the flavour of the pickle.