Lemon Pickle

Lemon Pickle can be found in many South Indian homes especially in Andhra it is very popular. The taste of Nimmakaya pachadi with curd rice is ultimate. When you are sick this pickle helps in improving your taste by tantalizing your tastebuds. We can find Lemons throughout the year. I usually make this pickle every 6 months to maintain its freshness and taste too. To make this Lemon Pickle all we need is fresh, juicy Lemons!!! Let us go through the procedure now.

Ingredients :
Lemons / Nimmakayalu                     :          25 big size
Rock Salt                                            :          250gms
Red Chilli Powder                              :          250 gms
Methi Powder/ Menthi pindi              :          4-5 spoons
Turmeric Powder/ Pasupu                  :           2 spoons
Procedure :

1. Wipe Lemons with a soft, clean dry cloth.

2. Cut 10 lemons into quarters or smaller pieces. Remove the seeds. Keep it ready in a plastic or  ceramic or glass bowl.

3. Take the remaining 15 lemons and extract the juice. Strain this juice to remove seeds.

4. Add the lemon juice to the cut lemon pieces.

5. Now add Rock salt, Turmeric powder and mix well with a dry plastic spoon.

6. Keep it aside for 3 days. In these 2 days the lemon pieces will become soft.

7. On the third day we can add red chili powder and methi powder .

8. Heat a pan, add methi/fenugreek seeds, let it splutter for a few seconds on medium flame. Turn off the flame once you get nice the aroma while frying .

9.  Cool the fenugreek seeds and powder them in a mixie jar.

10. Now add fenugreek seeds powder and red chili powder to the
prepared lemons. Mix all well, pickle is ready now !!!

11. Enjoy Lemon pickle especially with curd rice or with dal and ghee.