- Lemon - 6 (Wash and pat dry)
- Asafoetida/hing - 1 - 2 pinches
- Dry red chillies - 2
- Curry leaves - 1 sprig
- Gingely/sesame oil/Nallenna - 1 tbsp
- Salt - To taste
- Steam the lemon for around 10 mts. The lemons should not break.
- When it cools down, cut each lemon to around 8 pieces.
- In a pan heat gingely oil and splutter the mustard seeds. Add dry red chillies, garlic and curry leaves. Saute until the garlic turns brown. Lower the heat.
- Now add chilly powder, fenugreek powder and hing. Saute for a few seconds and add 1/2 cup water. Bring to a boil. When the gravy is thick, switch off.
- When it cools down, add the lemon pieces. Mix well. Check for salt. Keep the pickle intact in an airtight jar at least 2 weeks for the flavor to set in.
1) You can add more chilly powder to this pickle if you wish. I usually add less chilly powder to my pickles since I consume them daily in huge quantities. Even if you add more chilly powder it wont be spicy since the sourness of the lemon will compensate its heat. Same is the case with salt.
2) You can also opt not to cook the lemons but the lemons available here are thick-skinned than the ones available in India so it would be better if you steam or cook them. You can also add ginger if you wish.
3) Adding water is optional. If you do not want a gravy just add the spice powders, stir for a few seconds and switch off. Cool down this mixture and add the lemon pieces.