VIDEO
STEP BY STEP LEMON PICKLE:
INGREDIENTS:
Lemon - 25
Salt - as required (I added 3/4 to 1 cup)
Red chilli powder - 3/4 cup - 1 cup / as required
Roasted Fenugreek powder - 1/4 cup
Asafoetida - 2 tbsp
Gingelly oil - 1 1/2 cup to 2 cups
Mustard seeds - 2 tbsp
HOW TO MAKE:
Wash lemon and wipe it with clean cloth without any moisture. Cut into desired size. Take an empty dry jar and add alternating layers of lemon and salt. Add enough salt as salt and oil is going to be the preservatives for the pickle. I used 3/4 - 1 cup of salt.
Shake well and cover with a thin and clean cloth. Marinate for 3 to 4 weeks about 25 to 30 days. Every day shake and mix well with dry spoon. Keep under the sun atleast 3 - 4 hours a day or alternative days. After 25 days you can see the lemon soaked well.
Transfer to big bowl. Add red chilli powder, Roasted fenugreek powder and asafoetida. Heat gingelly oil and splutter mustard seeds. Temper on the lemon mixture.
Mix well and allow to cool down completely. Store in airtight container along with oil (do not drain the oil as it is a good preservative for the pickle).
Lemon Pickle is ready to serve. Serve with Rice, Adai and Paratha.
TIPS:
Add enough salt when marinating as we cannot add later.
Salt and Oil are the preservatives so add generously. Depends on salt we can adjust the spice level by adding red chilli powder.
For fenugreek powder dry roast fenugreek and powder finely.
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