lemon pickle

This one's for you O. Call if you need to :)

Lemon pickle #1

Cut lemons into one cm². Small thin rind lemons into 8. Take out seeds. If large with thick rind, shave off some of the white pith. Julliene ginger. Slit green chillies.

Heat oil (2tbsp per cup). Add mustard, when it splutters, add Methi seeds, Hing. Add the lemons. Saute for a little bit. 5 mins tops. It should not cook. Just heated.  Add turmeric, red chilli powder. Add salt. It softens then. Saute for another 3 mins. Add 1tsp (per cup) brown sugar/jaggery. It will caramelize. Switch off. Cool. Store in glass jars.

#2

Cut lemons. Deseed. Add salt, turmeric. Leave in the sun for 4 days, shaking it up twice a day. It softens then.  Roast Methi and grind with mustard seeds. And add this mixture to the hot oil. Switch off. Add the tempering to the softened lemons. This pickle keeps upto a year. The lemons keep softening.

#3

Sweet lemon pickle (chunda)

Soak lemons overnight to take out the oil. Wipe clean. Cut into chunks, take out seeds and blitz. Add salt, sugar (lots of), redchilli. Cover the mouth of jar with muslin and leave for 15 days. Add roast jeera powder. (This recipe works for raw mango too). This pickle/chutney is great with parathas