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South Indian Lemon Pickle

  • 750 grams Lemons (Nimbu)
  • 3/4 cup Salt (Namak)
  • 1 cup Mustard Oil (Sarson Ka Tel)
  • 1/2 teaspoon asafoetida
  • 3 teaspoons Mustard seeds (Rai/Sarson)
  • 3/4 cup Lemon (Nimbu) juice
  • 2 teaspoons Red chili pepper (Lal Mirchi)
  • 3 teaspoons fenugreek seeds, powdered
  • 1/2 cup Sugar (Cheeni)
How to make lemon pickle South Indian:
  1. Cut the lemons into eight pieces each, rub salt and keep for one week in a jar.
  2. Shake daily.
  3. Heat the oil in a pan, remove from the fire, cool a little, add crushed asafoetida and mustard seeds and cover the pan.
  4. Cool a little, mix lemon pieces, lemon juice, fenugreek powder, chilli powder and sugar.
  5. Keep for one week before serving.