Lemon pickle is a traditional condiment used with Indian food. In Ayurveda, lemon pickle is a home remedy for stomach disorders and its value is said to increase as it matures. Here I have used vadukapuli naranga / wild lemon which is commonly pickle during Onam.

Preparation time : 15 mins

Cooking time : 15 mins

INGREDIENTS:

• Vadukapuli Naranga/ Wild lemon: 1 medium sized
• Ginger: a small piece juliened
• Garlic: 6 to 7 juliened
• Green chillies : 2 to 3 chopped
• Asoefetida: 1small piece
• Red chilli powder: 2 tbsp
• Turmeric powder: 1/2 tbsp
• Salt: for taste
• Mustard seeds: 1 tsp
• Curry leaves: few
• Fenugreek powder: a pinch
• Jaggery: a small piece
• Oil
• Water

PREPARATION:

• Peel off the skin of lemon partially, while buying lemon you should not buy the lemon with thicker skin.
• Chop into small pieces, remove seeds and add it into a bowl along with little salt and turmeric powder.
• Keep it for 15 mins.
• Now in a vessel boil 2 small cups of water with asoefitida, red chilli powder, turmeric powder and a pinch salt.
• Let it boil and reduce into half.
• In another wok, heat oil.
• Add mustard seeds and curry leaves, let it splutter.
• Now add ginger , garlic and green chillies, saute for a minute.
• Add the lemon pieces to this and mix well.
• Saute for 2 to 3 mins.
• Now put this lemon mixture into the previous vessel with boiling water and mix .
• Add a pinch of fenugreek powder and a small piece of jaggery.
• Now cook for almost 10 mins and turn off the flame.
• Let it cool in room temperatue and later you can store it in air tight container