Kerala Lemon Pickle

Ingredientsfor 4 servings

• 20 nos Good ripe lemons
• 1/4 cup Salt
• 2 tbsp Gingelly oil
• 1/2 tsp Asafoetida powder (Kayam)
• 2 tsp Mustard seeds
• 1 tsp Fenugreek seeds (Uluva)
• 1 tsp Turmeric powder
• 1/2 cup Garlic cloves slit into two
• 2 tbsp Ginger — sliced
• 20 nos Green chillies with stalks and half slit at one end, medium
• 3 tbsp Chilly powder
• 2 tbsp Vinegar

Preparation

1. Step 1

   For preparing Kerala Lemon Pickle, first wash the lemons properly.

2. Step 2

   Steam the lemons for 2 - 3 minutes.

3. Step 3

   Allow it to cool and then dry them using a clean dry cloth.

4. Step 4

   Heat gingelly oil in a pan.

5. Step 5

   Let the mustard seeds crackle followed by fenugreek seeds.

6. Step 6

   Add turmeric powder and cook on a moderate heat.

7. Step 7

   Add ginger, garlic and green chillies and stir, till the color changes.

8. Step 8

   Switch off the heat.

9. Step 9

   Add chilly and asafetida powders while the mixture is hot and mix nicely.

10. Step 10

    Allow it to cool.

11. Step 11

    Add salt.

12. Step 12

    Slice the lemons into four.

13. Step 13

    Carefully mix the seasoning and lemons.

14. Step 14

    Add 2 tbsp of vinegar and mix it slowly.

15. Step 15

    Transfer Kerala Lemon Pickle into a dry container.

16. Step 16

    Heat 2 tbsp of gingelly oil and allow it to cool and then pour the oil on the top of the pickle.

17. Step 17

    This will prevent fungus.