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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

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