Another fantastic pickle recipe from Kammu paati.
6 lemon (yellow preferred)
1/2 cup table salt
1 tbsp turmeric powder
1 cup water
1/2 cup til oil
2 green chillies (slit)
2 tbsp methi seeds (dry roasted and powdered)
ginger 2 inches (chopped)
1 tsp mustard seeds
Cut each lemon along with pulp into 6 parts. Add enough salt and turmeric till the surface is well covered.
Next, boil lemon with about 1 cup water till lime softens (about 5 min). Drain lemon and keep aside.
Top the lemon pieces with chilli powder, methi powder.
Heat oil in a pan. Add mustard seeds, green chillies, ginger. Transfer hot on the lemon and chilli powder mix.
Mix them thoroughly
Stir it occasionally everyday to prevent fungus formation (for about 4 days)
It is fit for consumption after 4 days.
Refrigerate for longer shelf life. Preserve in ceramic or glass bottle.
Follow the same procedure as above. Do not boil lemon. Skip that part.
Instead, keep aside the lemon (smeared with salt+turmeric) for 6 days.
Next, fry oil, add the rest of the above ingredients. Follow the remaining steps.