- Lemon: 15 medium sized.
- Kandari mulaku (Bird’s eye chilli): 50 nos slit lengthwise
( can increase if you can handle the spiceness)
- Garlic: 2 full bulb skinned and sliced lengthwise
- Ginger: 2 table spoon ginger sliced and cut length wise
- Methi seeds ( Uluva/ fenugreek seeds) – ½ tsp
- Mustard – ¾ tsp
- Asafetida or hing.- ½ tsp
- Turmeric Powder: 1/2 tsp
- Curry leaves: 2 to 3 sprigs.
- Water -1/4 cup
- Vinegar: 3/4 cup.
- Gingelly oil: 1 tbsp.
- Sugar: 1 tsp (optional)
- Salt: 2 to 3 tsp or as needed
1. Wash the lemons and Kandari Mulaku and pat dry with a cloth
- Place the lemons on a steamer and steam it for about 7-10min covered ( take care the lemons do not crack and the juice come out) cool it and cut it into 8 pieces apply salt and keep it aside
- Slice the Garlic, ginger and slit the Kandari Chili .
- Heat a Pan, add the gingerly oil, add mustard seeds. On spluttering add the Fenugreek seeds and when it turns golden brown add the Hing and curry leave and mix well.
- Add the sliced garlic, ginger and kandari chili and mix well. Do to overcook the garlic.
- Add turmeric powder and mix well. Add the lemon slices and switch off the stove.
- In the same pan heat the vinegar, water, sugar and salt , let it boil. Cool this mixture and add to the lemon mixture.
- When it is completely cooled, put into glass bottle, tightly close the lid and keep it for 1-2 weeks before it can used. Enjoy it with rice, chapatti etc
Note: Use dry spoon to take the pickle.
Wash and Sun dry the bottle for placing the pickle.