Iam very much fond of pickles.Lemon pickle happens to be my favourite next to mango,but this version of my mother is alwaysan instant hit at home.The tanginess of the lemon is so prominent that the taste buds get really activated
.I make these very often as hubby also likes it.But this needs a little time to soak as the lemons are cut and used and not boiled.This tastes great with curd rice.The additional taste here being the roasted and ground mustard seeds.You can make them in advance,but freshly made ones taste great.Lemons were in abundance in market,so bought some for making this delicious pickle.Pickle making is itself an art.Not only making is important,preserving them is equally important.Scroll down to see this wonderful pickle recipe..
INGREDIENTS
| Lemon | 8 |
| Red chillies | 20 |
| Mustard | 3 tsp |
| Fenugreek/Methi | 1 tsp |
| Turmeric powder | 1 tsp |
| Asafoetida | 1 tsp |
| Salt | to taste |
| Sesame oil | 3 tbsp |
HOW TO MAKE
- Wash,pat dry the lemons and cut into small pieces as shown.Place them in a clean bowl or vessel.Add the juices too.Add salt.
- In a pan dry roast fenu greek and red chillies one by one.Place in a blender and powder finely.
- Add this powder along with turmeric powder to the salt lemon mixture.In a small pan add sesame oil and add mustard seeds.Add in asafoetida.When the mustard seeds crackle switch off the flame.Cool oil completely.
- Add the oil in lemon mixture and and mix well.Lemon pickle is ready.
- Store in a clean dry container,bottle or ceramic pot.
Notes
- Be sure to use a clean and dry spoon while taking the pickle out.
- Use fresh firm lemon for pickles.
- Also use the juice of lemon,since that enhances the flavour of the pickle.
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