Salt 125 gms
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp
Method of preparation:
Wash and pat dry lemons.
Once completely dried, squeeze the juice out of half of the lemons into a mixing bowl.
Cut the other half of the lemons vertically twice.
If the lemon slices are too big, cut them into half.
Add the cut pieces, turmeric powder and salt into the lemon juice bowl and mix thoroughly.
Place all the mixed ingredients into a clean dry jar, cover and store.
On third day, place the jar under direct sunlight for 3 days.
If the sun is too bright, one day will do the job.
Store the sun dried lemon pickle in a dry place.
This pickle stays for a year if taken pickling precautions.
When necessary, take 3 tbsps of above lemon pickle and red chile powder into a small bowl.
Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and add to above bowl.
Mix thoroughly and serve.
Notes: Thick skinned lemons take more time to mature.