Lemon Pickle

Ingredients:

Lemon 8 - 10

Salt as required (4-5 tsp)

Red chilli powder 3-4 tsp
Oil 2-3 tsp
Mustard seeds ½ tsp
Asafoetida ½ tsp

Method:

1. Wash all the lemons and pat it dry.

2. Dry roast the salt for 3-4 mins. Let it cool.

3. Cut the lemons into 8 pieces.

 4. Combine lemons and roasted salt in a large, clean and dry bowl. Mix well. Transfer it to a clean, dry airtight jar. Do not open the jar for 10 -14 days. Shake the jar once everyday.

5. After 10-14 days pour the salted lemon pieces into a large, clean and dry bowl. Add chilli powder, mix well.

6. Heat oil in a pan, add mustard seeds, and once it starts popping add asafoetida. Switch off the stove and allow it to cool. After cooling add this into the lemons (step 5). Mix well.

7. Store it in an air tight, clean jar. Start using the pickle after 4/5 days.

8. Use only dry and clean spoon to scoop the lemon pickle from the jar.

Note:1.Salt should be more otherwise lemons will decay.
2. Care should be taken that the jar, bowls, spoons, lemons are clean and dry.