Dry red chilli-3
Hot water-3 cup
Wash each lemon throughly and wipe with a clean kitchen towel ..
Then steam this lemon for 5 to 10 minute until it get little smooth ..
Don’t over steam them ,if so they will break ..
So allow to cool them and then again wipe and cut into 4 to 6 pieces (each lemon)
Keep aside .. If u have time to wait for 15 days ,then add this lemon pieces in a glass jar and add salt approximately 2 tbsp to it and close the jar ..
Daily take the jar and shake well and keep in dark place ..Repeat this process for 15 days .. Then make pickle
Or if u r in a hurry and can’t wait for 15 days then skip that step
Just add salt and sugar and mix well ..Allow to sit for one hour ..
Heat 3-4 tbsp of oil in a kadai..Then splutter mustard seeds and then roast dry red chilli slits ,then add garlic and roast n low flame till golden ..
Switch of the flame and then add chilli powder and roast .dont burn … 🙂
Then add asafoetida powder and fenugreek powder mix well..
Again switch on and add hot water and boil well.. Amount of hot water depends .if u want a thin pickle u can increase the water ..
So after cooling down add lemon to this and mix well … Check the taste ..If the sourness is less u can add 1to 2 tsp of vinegar .. Adjust the salt ..Like wise some people like achar to be bit spicy ,so in this time u want to add more spice ,then roast chilli powder and add to the pickle ..
After cooling down transfer the pickle to a bharani or air tight glass container and in the top add oil (heat 1tbsp of sesame oil and allow to cool ) to prevent the fungus forming in the top …
Always use dry spoons ,water will spoil ur pickles ..
After 10 days u can use this pickle ,as long it sit the taste increases..
Once u start using the pickle plz keep it in the fridge ..
Approximately u can keep in the fridge and use for 2-3 months …