Lemon – 10
Salt as required ( I added 4 tspn)
Chilli powder – 5 tspn
Turmeric powder – 1 tspn
Gingelly oil – 1 tblpsn
Mustard seeds – 1 tspn
Asafoetida powder – ½ tspn
A few curry leaves
1.Cut the lemon into 8 qtrs equaly and remove the seeds.
2.In a bowl take the cut lemon pieces and add salt,turmeric powder and chilli powder.Mix all these well. keep it a side for 3-5 days in a jar.
3.Heat gingelly oil in a pan.
4.Splutter mustard seeds. Then add asafoetida powder and curry leaves.
5.Add the lemons from the jar which kept aside. Combine well.
6.Cover it with a lid and cook it in low heat for 20 – 30 mins .Oil should come out.
7.Transfer the pickle into a dry container.