Lemon pickle / Nimbu ka achar

Ingredients: 

Lemon - 6-7 (small)

Mustard seeds - 1 tsp

Methi seeds (fenugreek seeds) - 1/2 tsp (dry roast and make a powder)

Haldi powder - 1/4 tsp

Hing - a pinch

Red chilly powder - 2 tsps

Salt as required

Oil - (sesame oil)

Method:

Take 6-7 small lemons (The lemons look quite big in the picture but they are normal small lemons)

Wash the lemons nicely and cut 1 lemon into eight small pieces.

Put the lemon pieces in a vessel and add sufficient salt and mix nicely.

Now squeeze the juice of 2 whole lemons and mix nicely.

Keep the vessel with the cut lemons closed with a lid.

Allow the lemon with salt to remain for 5-6 days.

On the 7th day take a kadai pour little sesame oil and put mustard seeds.

After the mustard seeds crackle off the gas.

Add hing,red chilly powder,Haldi powder..

Dry roast the methi seeds and make a powder and add this powder.

Now again light the gas stove and add sufficient sesame oil to cover the lemon pieces.

Put the lemon pieces which were in salt for 5-6 days and stir nicely for 5 minutes.

Do not stir in oil with the stove on for a longer time.

After the lemon pieces have mixed nicely in the kadai remove from fire.

The Lemon pickle is ready to be had with rice and curd, any Upma or adai varieties.

Store the lemon pickle in an air tight container.