Lemon ( Lime ) Pickle
1 big lemon or 2 limes
1 or 1 & 1/2 tsp. salt
1 hot green pepper, finely chopped
1/2 tsp. asafetida ( hing ) powder
1/2 tsp. methi ( fenugreek ) seeds
1 tsp. vegeable oil
1/2 tsp. black mustard seeds
1/2 tsp. turmeric powder
1 tsp. or more red pepper powder
Wash and dry the lemon
/ limes. They shouldn't have any moisture. Cut them into
small pieces ( about 16 pieces for lemon and 8 pieces for lime ).
Transfer lemon / lime to a clean dry
ceramic or glass bowl. Add the salt and hot green
In a small frypan, dry roast the asafetida
powder and 1/4 tsp. methi seeds. Grind them to
fine powder using an electric grider. keep them aside.
Heat oil in a heavy
sauce pan, add the mustard seeds and the other
half of methi seeds. When the mustard seeds pop, turn off the stove
and add the turmeric powder and red pepper powder,
and stir well. Add them to the lemon / lime.
Add the asfetida and methi powder to
the lemon / lime and mix them well.
You can put the lemon pickle in a glass
jar with tight lid. This can be outside for about a week. Use a clean dry
spoon when you take them out.
Note: This can good to eat with yogult rice or chapathi.
lemon and lime can be cooked in water before cut in pieces.