side dish, pickle variety
Pickles are my favourite. Here in India we dont use vinegar to pickle any veggies (except cucumber). We use oil and chilli powder to make it a perfect side dish for curd rice/ roti/ dosa and even bread😋😋. I make pickles of every kind and store them for over 6 months! Lemon pickle is the easy one to make (except for the chopping part😩). You can use this pickle immediately. But the more it sits, the more tastier it will get. Refridgerated shelf life 6+ months.
What you will need
Lemon - 15 nos.
Sesame/olive oil - 100 ml
Salt - 1.5 tsp (adjust according to taste)
Mustard 1 teaspoon
Chilli powder 1 tablespoon
A pinch of turmeric & asafoetida powder
How to cook
Cut each lemon either into four parts or 8 parts. Pressure cook with quarter cup of water for 3 whistles (you can also cook on stovetop in low flame until soft.) Once lemons are cooked add salt. Keep aside & BRING TO ROOM TEMPERATURE.
Heat oil (oil should be real hot). Add fenugreek & mustard. Switch off the stove.
Add turmeric powder and asafoetida.
Add chilli powder to the cooked (& cooled) lemon. Pour the hot oil on the lemons. Give it a good mix.