South Indian Lemon Pickle
2 lemon's juice
Rock salt 10tbsp
4 tbsp red chilli powder
1 tbsp mustard
1 tbsp fenugreek seeds
1 tbsp asafoetida powder
10 tbsp gingelly oil
Cut lemons into 6 pieces and discard the seeds.
In a glass bottle add 1 chopped lemon and 1 tbsp of salt.
Follow this process of 1 lemon and salt layer for remaining lemons.
At last add 2 lemon's juice on top and seal tightly.
Let the bottle in sun for atleat 10 to 15 days.
In hot pan fry fenugreek seeds and asafoetida.
Once the mixture is cooled powder it.
Heat oil in pan add mustard seeds and allow to pop.
Next add marinated lemon and chilli powder.
Heat lemons for 5 minutes,add the powder and switch off the flame.
Mix and allow to cool completely in the same pan.
Store in a sterilized glass jar.