Lemon and Kandari Mulaku achar

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  1. Lemon: 15 medium sized.
  2. Kandari mulaku (Bird’s eye chilli): 50 nos slit lengthwise

( can increase if you can handle the spiceness)

  1. Garlic: 2 full bulb skinned and sliced lengthwise
  2. Ginger: 2 table spoon ginger sliced and cut length wise
  3. Methi seeds ( Uluva/ fenugreek seeds) – ½ tsp
  4. Mustard – ¾ tsp
  5. Asafetida or hing.- ½ tsp
  6. Turmeric Powder: 1/2 tsp
  7. Curry leaves: 2 to 3 sprigs.
  8. Water -1/4 cup
  9. Vinegar: 3/4 cup.
  10. Gingelly oil: 1 tbsp.
  11. Sugar: 1 tsp (optional)
  12. Salt: 2 to 3 tsp or as needed

1. Wash the lemons and Kandari Mulaku and pat dry  with a cloth

  1. 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
  2. Slice the Garlic, ginger and slit the Kandari Chili .
  3. 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.
  4. Add the sliced garlic, ginger and kandari chili and mix well. Do to overcook the garlic.
  5. Add turmeric powder and mix well. Add the lemon slices and switch off the stove.
  6. In the same pan heat the vinegar, water, sugar and salt , let it boil. Cool this mixture and add to the lemon mixture.
  7. 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.

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