Instant Lemon Pickle | South Indian style Lemon Pickle | Nimbu ka Achar | Nimmakaya Uragaya/Pickle

Ingredients

Roasted Fengreek(2 tbsp)

-mustard Powder(4 tbsp)

- 1/2 cup Red chill powder

- 1/2 cup + 1 tbsp salt- slightly less than 1/2 cup

Lemon - 5 (cut into pieces) + 3(for taking juice)

Asafoetida - 1/4 tsp

Sesame oil - 1 cup

Directions

1. Take the lemons and wash them and dry it up with a cloth.

2. Cut 5 of the lemons into 8 qtrs equally and remove the seeds.

3. Squeeze the remaining 3 lemons and take the juice in a bowl.

4. Heat a pan and dry roast fenugreek seeds till they slightly turn golden.

5. Add Mustard seeds and fry till they splutter.

6. Turnoff the flame and allow to cool completely. After they are cooled, blend to a fine powder.

7. Heat oil in a pan and once it is hot add hing. Wait for a minute and turn off the flame. Allow to cool.

8. To a wide, dry mixing bowl, add cut lemon pieces, fengreek powder, red chili powder and salt. Mix all these well and then add squeezed lemon juice into it. Add the oil when cool. mix well and rest the pickle for 3 day ** if you u want to have the pickle immediately u can but the lemon will be very sour.

9. After resting for 3 days, mix well. Taste it. Adjust salt or chili powder if required. ** All the above measurements were perfect and made a tasty lemon pickle which my family loved. I did not add anything extra.

Note:

1. By adding hot oil to the pickle, the red chili powder gets burnt and the pickle color changes over a long run. To have a bright red color, cool the oil before adding to the pickle.

2. Always add salt slightly less than red chili powder. you can add later if required.