Instant Lemon Pickle

Ingredients:

• Lemon - 5 to 6 nos

• Red Chilly Powder - 2 tbsp or as needed

• Turmeric Powder - 1/4 tsp

• Fenugreek Powder - 1/8 tsp

• Hing / Asafoetida - 1/4 tsp

• Garlic - 4 to 5 nos

• Sesame Oil - 2 tbsp

• Curry Leaves - a few (Optional)

• Green Chilly - 2 to 3 (Optional)

• Salt as needed

• Boiling Water - 3 cups

• Vinegar - as needed (Optional)

Method:

• Cut lemon to 6-8 pieces of small size.

• Finely chop garlic, curry leaves and green chillies. 

• Boil water. If using vinegar, boil and keep aside. 

• Roast red chilli powder on low flame and keep aside.

• Heat oil in a pan. If using sesame oil, make sure the oil is piping hot before adding other ingredients. Reduce the flame.

• Add garlic, green chillies and curry leaves. Saute for a minute on low-medium flame.

• Further add the cut lemon pieces and cook till the lemon pieces are soft and is able to cut using fingers or the spoon (Lemon will release water while cooking).

• Add salt as required, hing, turmeric powder and red chilli powder. Add boiling water as required and mix well. Bring to boil.

• Switch off the stove. Add fenugreek powder and mix well. Check for salt.

• Add vinegar if not sour. I haven't added vinegar in my pickle.