Lemon pickle is the most common pickle that goes well with both rice and parathas. The unique flavour of lemon and Â its sourness blended with the spices gives wonderful taste. If it is made with care following the right method, it can be stored and used for a long time...
Take 10 Lemons and wash them and wipe to dry.
Cut them into quarters and put in a large dry glass bowl.
Sprinkle 100 gms of crystal salt on them and mix well with a wooden spoon.
Close it with a lid and keep aside. Let it get soaked well for 3 days. Once in a day don't forget to give it a stir with a dry spoon.
Dry roast 2 tea spoons of fenugreek to golden brown, powder it and keep aside.
Add 4 teaspoons full of red chilli powder to it and mix well.
Add the fenu greek powder.
In a sauteing pan heat 100 ml of gingelly oil (Sesame oil).
When it starts giving out smoke, add 1 tea spoon of hing powder to it and pour it on the pickle.
Mix well with a dry ladle.
Once the added oil becomes cool transfer the pickle with a dry spoon to a well cleaned and dried glass bottle or clay jar.
Let it be in normal room temperature for two days.
Then refrigerate it and use.