Lemon Pickle Simple



Diced and salted lemons

Lemon Pickle Simple

Ingredients:                                                        

• 6 large lemons diced small 
• 1/8 cup chili powder
• 1/4 cup salt
• 2 tbs methi seeds 



Spices

• 2 tbs mustard seeds

Garnishing Ingredients:

• 1 tsp of mustard seeds 
•  1/4 cup corn oil
• 1/4 tsp turmeric
• 1/4 tsp powdered hingh

Method:

Powdered spices 

In a ceramic dish thoroughly mix the diced lemons, ginger, salt, cover and set aside for a couple of days. Mix in the chili powder. Dry roast the methi seeds and the mustard seeds separately. Cool and dry blend into a coarse mixture. Add  this mixture to the saucy lemon mixture in the ceramic dish. Mix thoroughly and let it all sit for a day or so.

To garnish heat oil in a saucepan on medium and splatter the mustard seeds. Add hingh and turmeric and turn off the heat. Add the cut green chilies and swirl it around in the hot oil. Then pour the contents into the ceramic dish and mix well.  Let the pickle sit in the ceramic dish for a couple days before storing in glass or ceramic container with a tight lid. 

Cooking tips:

Garnished 

These pickles will last several months without refrigeration. Initially the lemon pieces will be crispy, but after a few day the lemons will become tender. Always make sure to use clean and dry utensils to serve the pickles.A little additional sprinkle of additional salt every time the pickle container is opened, goes a long way to extend the shelf life of the pickles. Adjust the amount of salt and chili powder as needed. Couple of green chilies, diced pieces of bitter gourd can be added along with the garnish

Serving:

Serve with rice, rotis, yogurt