Ripe Lemons 5 Red chili powder 2 – 3 tsp Salt as needed Asafoetida 1/4 tsp Mustard seeds 1/4 tsp Methi seeds |vendayam 1/4 tsp Sesame oil 3-4 tblsp
Wash the lemons and cook this in pressure cooker till 4-5 whistles and keep in a small flame for 5 minutes . Switch off the flame. Do not add too much water . We will not use the water, so keep it very less.Else keep this inside a vessel and pressure cook. The lemons will become soft when it is cooked.
Discard the water and cut the lemon into 4 pieces. Add the salt, asafoetida, turmeric powder and roasted vendaya powder. Just dry roast the methi seeds in a pan and powder this in a mortar and pestle. Do not add more methi seeds else the pickle will become bitter.
Add the red chili powder to this . Use the nice colour variety of kashmiri chili. Mine is home made, my amma got for me from India. Add sesame oil in a pan and throw in the mustard seeds. Once it crackles nicely add this over the red chili powder.
Mix this well with a clean spoon. Lemon pickle is ready.
Transfer this to a clean dry glass jar. Keep this outside for 4-5 hours and then refrigerate the pickle.
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