Tongue tickling lemon pickle is one of the most common pickle and occupies a space in most of the houses. It goes well with curd rice. This is the most favourite pickles for me and my grandfather. He likes my mom’s pickle. And this is the first time I made this pickle at home. My grandfather and I uses this pickle as a side dish not only for curd rice but also for rasam saadham. We have a Lemon tree in our backyard. And this pickle is made from the lemons we got from our tree. Lemon is rich in Vitamin C and is best as juice, then as lemon rice and the last as pickle.
Lemon – 15
Water – As req
Salt – 5 tbsp
Turmeric powder – 2 tsp
Red chilli powder – 3 tbsp
Asafoetida – 1/2 tsp
Fenugreek powder – 1/2 tsp
Oil – 2 ladle
Mustard seeds – 1 tsp
- Wash and drain the lemon. Cut each lemon into 8 equal pieces.
- Boil water and add salt into it. Add the chopped lemon into the salt water and allow it to cool.
- Once it comes to room temperature, refrigerate it. This has a very long shelf period. Also the lemon will become soft after a week or so and the salted version of the pickle is ready to serve.
- In a kadai add oil and splutter mustard seeds. Once they crack, add asafoetida, turmeric powder, fenugreek powder and saute for a minute.
- Add the salted lemon pickle into the kadai and mix well.
- After 5 minutes, add the reed chilli powder and simmer the flame. Else the red chilli powder will turn black. You can adjust the amount of red chilli powder according to your taste.
- When the oil starts to separate, turn off the stove and allow it to cool.
- Store it in an air-tight container. Take care the container has no water molecules.
- Serve it with curd rice.