This South Indian lemon pickle tastes delicious and unusual. It is often served with curd rice and other side dishes you like. What’s interesting, the pickle is easy to cook and the whole process takes around 10 minutes only. Try cooking it right away to give traditional dishes unique touch, aroma and look!
- lemon : 9 piece
- gingelly oil : 50 ml
- mustard seeds : 1 Tbsp
- fenugreek : 1.5 Tbsp
- dry red chili : 8 piece
- turmeric powder : 0.5 Tbsp
- asafoetida : 0.5 Tbsp
- sea salt : 1 pinch (to your taste)
Stages of cooking
Prior to cooking the pickle, let’s make the marinade first. To do that, wash, wipe and cut the lemons into small pieces. Put the pieces into a glass or ceramic jar and add sea salt. Mix the ingredients then and leave exposed to the sunlight for about 2-3 days.
When cooking the lemon pickle, roast the mustard seeds, red chili and Fenugreek. Grind them well to get the powder.
Take a frying pan and heat gingelly oil in it. Add the powdered spices.
Then add red chili powder, asafoetida and turmeric powder.
Mix lemon pieces with the spices.
Spoon the lemon pickle into porcelain, glass or ceramic jars and store in a fridge. Serve with your favorite side dishes. Bon appétit!