Instant Lemon Pickle

Ingredients

• 8-10 Lemons
• 10 Dry Red Chili, long variety
• 1 tbsp Sesame Oil
• ½ tsp Mustard Seeds
• ¼ tsp Asafoetida/Hing + ¼ tsp
• ½ tsp Turmeric Powder
• 1 tsp Fenugreek Seeds (roasted & powdered)
• Salt to taste

Steps

1. Pierce the lemon with a sharp object from one end to another end.
2. In a pressure cooker add ½ cup water and salt, mix well. Add lemons and cover the lid. Cook for 5-6 Keep aside so the pressure goes off.
3. Now remove the lemons and cut into small pieces, discard the seeds.
4. Now powder the dry red chilies in a grinder to coarse powder, keep aside.
5. Heat oil in a kadhai. Add mustard seeds, ¼ tsp asafoetida and let them splutter.
6. Add the chopped lemon pieces along with prepared chili powder, turmeric, ¼ tsp fenugreek powder, salt and mix well. Cook till excess moisture goes off.
7. Refrigerate in air-tight container and store up to 1 week.