Tangy Lemon and Green Chili Pickle

Ingredients

• Lemon (yellow) - 3 whole
• Green chilies - 5 whole
• Curry leaves
• Mustard seeds - 1 tbsp
• Asafoetida powder - 1/4 tsp
• Red chili powder - 3 tsp
• Turmeric powder - 1/4 tsp
• Fenugreek seeds - 1/4 tsp
• Salt
• Sesame oil
• Water - 1/2 cup

Instructions

1. 1Cut the lemons: slice, remove any seeds, and then cut the slices into small cubes. Toss the lemon pieces with salt and set aside for 1 hour.
2. 2Prepare the green chilies by slicing them into round pieces while the lemons rest.
3. 3Heat sesame oil in a small pan until hot, then add the mustard seeds and let them splutter.
4. 4When the mustard seeds have spluttered, add the fenugreek seeds, asafoetida powder, and curry leaves, then stir in the red chili powder, turmeric powder and the sliced green chilies; sauté on low flame and be careful, as the spices may splatter.
5. 5Add 1/2 cup water to the pan and bring it to a boil.
6. 6Stir the reserved lemon pieces into the boiling mixture until they are well coated, then turn off the heat immediately.
7. 7Allow the pickle to cool to room temperature, then transfer it to a clean, dry bottle and refrigerate.
8. 8Always use a dry spoon when serving to prevent spoilage.
9. 9Optional: Serve with hot rice or dosas for a bright, spicy lift.