South Indian Lemon Pickle
|Salt||3⁄4 Cup (12 tbs)|
|Mustard oil||1 Cup (16 tbs)|
|Mustard seeds||3 Teaspoon|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Red chili pepper||2 Teaspoon|
|Fenugreek powder||3 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
1) Make 8 equal pieces of each cleaned lemon.
2) Rub salt to the lemon pieces and leave for a week in a glass jar shaking it daily.
3) Heat oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
4) Mix fenugreek powder, chilli powder, lemon juice, sugar and the lemon pieces with the asafoetida and mustard seeds and set aside.