Spicy Lemon Pickle

by Tarla Dalal

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Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple recipe is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun. It is quick, completely oil-free and absolutely traditional in taste. Pressure cooked lemons combined with salt, chilli and asafoetida make this spicy lemon pickle. Pressure cook the lemons till they are soft and the skin gives way under the pressure of your thumb. Store it refrigerated for upto one week.

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Storage: upto 1 week.
Preparation Time: 5 mins.
Cooking Time: 10 mins.
Makes 1/2 cup.
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Ingredients

3 (approx. 150 grams) lemon
a pinch turmeric powder (haldi)
a pinch of asafoetida (hing)
1 tsp chilli powder
1 1/2 tsp salt

Method

Combine the lemons with 2 cups of water and pressure cook for 5 whistles. Drain and cool completely.
Cut the lemons in quarters in a mixing bowl.
Add the turmeric powder and salt, mix well and leave aside for 10 minutes.
Add the asafoetida and chilli powder. Mix well.
Serve immediately or store refrigerated for upto 1 week.

RECIPE SOURCE : Achaar Aur Parathe