Category : Recipes

Sub Category : Vegan/Vegetarian

INGREDIENTS

5 lime or lemon, preferably yellow coloured and thin skinned
1 cup water
2 tsp kashmiri red chili powder / lal mirch powder, add more if you prefer spicy
½ tsp turmeric powder / haldi
1 tsp mustard powder
¼ tsp methi / fenugreek seeds, dry roasted and powdered
1 tbsp salt, adjust to your taste
2 tbsp lemon juice

FOR TEMPERING:

3 tbsp mustard oil / any oil
1 tsp mustard / rai
½ tsp hing / asafoetida

INSTRUCTIONS

firstly, in a pressure cooker take lemon / lime. use yellow coloured and thin skinned lemon to avoid the bitterness.
also add approx. 1 cup of water.
and pressure cook for 5 whistles or boil till lemons are soft. make sure not to cut the lemon and cook, as the juice turns bitter.
lemon looks soft and might have few cuts on them. do not worry, as it indicates lemons are cooked well.
now take off the cooked lemon leaving behind the water.
cut the lemons into quarter pieces or pieces as you desire.
additionally add red chili powder, turmeric, mustard powder, methi powder and salt.
also add lemon juice as required to adjust the consistency.
mix well and keep aside.
now prepare the tempering, by heating mustard oil or any oil. be generous in addition of oil, as they help pickle to store longer.
add mustard seeds and hing.
allow to splutter.
further pour the tempering onto the prepared pickle.
give a good mix making sure the oil is floating from sides.
finally, serve instant lemon pickle immediately or store in a airtight container. pickle stays fresh for a week without refrigerating.