Ingredients :
- 20 ripe lemons
- A little more than 1/2 paavu sugar
- A little more than 1/2 paavu salt
- A little more than 1/2 paavu kashmiri red chilli powder or byadagi chilli powder
- 2 tablespoon fried methi powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Hing or asafoetida
Recipe video :
Procedure :
- First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
- Heat a kadai.
- Dry roast a cup of methi seeds.
- Grind to a nice powder and keep it aside.
- Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
- Keep the juice aside.
- Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
- To this add salt, sugar, byadagi chilli powder, roasted methi powder, turmeric powder and hing.
- Mix everything well.
- Add the lemon juice and mix again.
- Keep it covered for about twenty four hours.
- Next day the pickle would have juiced and spices mixed nicely.
- Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
- After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered for about 20-25 days.
- Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
- Enjoy the sweet, tangy and spicy pickle with your favourite dish.
- This pickle can be stored without refrigeration upto a year or two.
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