LEMON PICKLE

Ingredients:

5 juicy lemons
3 tsp salt
2 tbs julienned ginger
2 tbs julienned garlic
2 tbs green chillies sliced
Juice of 2 lemons

½ tsp turmeric powder
3 tsp red chillie powder

½ tsp asafoetida powder
3 tbs gingelly oil
½ tsp mustard seeds
1 sprig curry leaves

To Roast And Powder:
2 tsp mustard seeds
2 tsp fenugreek seeds

Method:
Clean and dry the lemons with a cloth.
Cut the lemons into 8 small pieces.
In a dry glass jar, add in the cut lemons,
salt, ginger, garlic, juice and green chillies.
Close it and leave it for a minimum of 5 days.
Every morning just mix it with a dry spoon.
Leave it in the hot sun, daily.

On the 6th day, add in the chillie powder and turmeric powder.
Add also the ground powdered mustard and fenugreek seeds.

Heat oil in a pan, add in the mustard seeds, asafoetida powder.
Add also the curry leaves. Remove from the flame and keep aside
to cool. When it is completely cooled, add it to the lemon mixture.
Stir nicely and let it mature. Use only dry spoons.
You can use it in about 15 days.
I normally sun the pickle 2 to 3 days in a week.
You can keep it in the fridge if you like.