Lemon Pickle / നാരങ്ങ അച്ചാർ

Ingredients:

• Lemon - 12 to 15 nos ripe 

• Kashmiri Red Chilly Powder - 2 to 4 tbsp

• Red Chilly Powder - 1 tbsp

• Turmeric Powder - 1/4 tsp

• Hing / Asafoetida - 1/4 tsp

• Fenugreek Powder - 1/4 tsp

• Mustard Seeds - 1 tbsp

• Sesame Oil - 5 tbsp

• Salt to taste

• Lukewarm water - 1/2 to 1 cup + 1/4 cup

Method:

• Wash, clean and wipe off water from lemon.

• Place it in boiling water in a pan and cook till it becomes soft (uncovered).

• Strain water. Wipe dry and cut each lemon to 4 or 8 equal parts. 

• Take a clean dry glass jar with airtight lid and transfer all the pieces to the jar along with atleast 3 tbsp of salt (for 15lemons).

• Keep it aside for atleast 14days. (Yes.. Need to have patience). 😋

• Mix chilly powders with turmeric powder in a small bowl well, adding tbsp of water at a time to a thick smooth paste and keep aside.

• Heat oil in a pan. Add mustard seeds.

• When mustard splutter, add hing followed by the chilly paste.

• Cook till the raw smell fades. 

• Further add the fenugreek powder. Mix well.

• Add lukewarm water to adjust the pickle consistency.

• Boil well for few mins and switch off the stove.

• Let the mixture cool down to room temperature.

• Add the soft lemons.

• Mix well to combine. Transfer to airtight dry jars.