My friend gave me few lemons when I visited her a couple of weeks back. They were big sized yellow lemons that had a little hard skin. I never realized that they were very juicy until I turned one of them into my favorite pickle. The usual way for preparing lemon pickle is to mix salt to the cut lemons and keep in the sun for 15 days in the jar and shake it daily. I did not have the patience to wait for days (though I admit that it's taste is much more authentic). So, tried out some technique to prepare instant lemon pickle, that's tasty, hot and juicy. Here's how I prepared.
Ingredients:
1 Big sized lemon
Red Chilli Powder - 1 tablespoon
Salt as required
Asafoetida Powder
Roasted and ground fenugreek seeds (metha) less than 1/4 teaspoon
1 tablespoon Oil for seasoning
Mustard Seeds
Method:
Dice the lemon and pressure cook (without adding water) for just few minutes. Set aside (with all the oozed out juice) in a mixing bowl.
When it cools completely, mix in the Salt, Red chilli powder, Asafoetida powder and Fenugreek powder. Mix well.
Heat Oil and spatter the Mustard seeds. Pour this over the pickle and mix well. Instant lemon pickle is ready.
Serve with curd rice. Goes well with rotis or even bread. store in air tight glass container and refrigerate.
