Kerala Spicy Lemon Pickle

Ingredients  

Lemon - 4-5 medium sized

Green chillies - 4 - 5 

Sliced to Garlic - 2 -3

Curry leaves - 2 sprigs

Chilly powder - 4 - 5 tsp

Fenugreek powder - 1/4 tsp

Mustard seeds - 1/2 tsp

Salt - To taste

Gingelly oil - 1.5 tbsp

Vinegar - 1tsp

Water as required

Preparation

Clean the lemons and soak in salted water for a day. It will help to remove all the chemicals and pesticides from its skin (MIL tips). Pat it dry and steam these lemons in a appachembu or in a cooker ( without the weight) for 10 mins. Take it out and wipe it dry with a clean kitchen towel. Cut these lemons into small pieces and keep it aside. Take water in a sauce pan, bring it to boil let it cool add salt and put the sliced lemon to it. Air tight the jar and keep it in a cool place for 2-3 weeks.

For making the pickle, take the lemons out of the jar. In another Pan, heat gingelly oil and sputter mustard seeds, dried red chillies, garlic and curry leaves, sauté and then add fenugreek powder and chilly powder and fry it until an aroma comes, may be 20-30 secs or so. Add required water and let it boil for a couple of minutes.

 When the water is reduced and thicker, add lemon pieces and let it boil in low flame for 2-3 minutes until the consistency is thicker. Remove from fire and let it cool. Add vinegar, and let it stand in the pan until it cools down. Transfer the pickle to a jar or container and top it with a tablespoon of fresh gingelly oil.