~ No-Oil Lemon Pickle ~

[MysteRy]

Ingredients:
6 lemons
1/2 cup salt
1/4 cup red chilli powder
1/2 cup sugar
3 tsp turmeric powder
1 tsp methi seeds
1 tsp black mustard seeds
1/4 tsp hing powder
Juice of 1 lemon
Large glass jar, approx 2 liters in volume





1.Wash and dry 6 lemons thoroughly.
There should be no water on the lemons or in your jar.
This is very important.






2.Slice off the stalk scar as shown below.






3.Cut the lemon into quarters and then cut each quarter into a half along the length.
Then cut each resulting piece into quarters or thirds.






4.Fill the glass jar as you go along.
Your jar will soon look like it will overflow.
Don't worry.
 Everything will settle down and there will be tons of space in the jar.






5.Add 1/2 cup salt.






6.Add 1/4 cup chilli powder.






7.Add 1/2 cup sugar.








8.Add 3 tsp of turmeric powder and shake the jar about to help the powders get to as many lemons as possible.






9.Next you need 1 tsp methi seeds.






10.And 1 tsp black mustard seeds






11.And 1/4 tsp asafoetida or hing powder.






12.Roast these three ingredients on medium flame for about 4-5 minutes till there is a mouth-watering aroma in your kitchen and the methi seeds look a little tanned.
They should not look sun-burnt, just nicely tanned.






13.Grind these in your coffee grinder.
 Now add this powdered mix to the jar.
The lemons should have started oozing juice already.






14.Add the juice of 1 lemon.
If necessary, use a dry palette knife or a dry table knife to stir the contents of the jar.
See how the lemons have become limp and there is so much space in the jar?






15.The jar must be placed in the sun to cook slowly in its warmth.






16.Give it a good shake as you put it out and bring it in each day.
Your pickle should be ready in about 2 months when the peel has softened and is no longer crisp.