Lemon Pickle

Ingredients 

• 15-18 marble sized ball lemons
• 4 inch piece ginger
• 10-12 green chillies
• 1 teaspoon fenugreek seeds (methi dana)
• 1/2 teaspoon asafoetida
• 1 teaspoon mustard seeds
• 1/4 teaspoon turmeric powder
• 6 tablespoons sesame oil (til oil)
• Salt to taste

Method

1. Soak lemons in hot water for half an hour. Drain, wipe them dry and cut lemons into two. Remove seeds and cut each half into four to five pieces. Peel and finely chop ginger.
2. Cut green chillies into half inch sized pieces. Dry roast fenugreek seeds, cool, grind to a coarse powder and mix with asafoetida powder. Heat oil in a pan, add mustard seeds and stir-fry till it crackles.
3. Add chopped ginger, green chilli and sauté for two minutes. Add lemon pieces, turmeric powder and salt. Reduce heat and cook for ten minutes, stirring frequently. Sprinkle fenugreek and asafoetida powder. Stir well and remove from heat. Cool, pour into sterilized bottles and store in refrigerator.

Nutrition Info