A spicy Lemon pickle. Tastes great with Curd Rice. This pickle would always be serving next to the salt in my maternal grandparents house.
Time Required: 30 Minutes
1 Cup Salt
½ Cup Sugar
18 Dry Red Chilies
1tsp Fenugreek/Methi Seeds
1½ tsp Turmeric Powder
Wash Lemon and wipe them dry. Cut them into pieces and keep them aside. Mix Lemon pieces with Salt and Sugar.
Sun dry the Red Chilies for an hour and grind to a fine powder. Roast Fenugreek Seeds and powder them. After 2 to 3 days mix the other ingredients and store in airtight containers.
Let it mature for 15 days before serving. While serving you can add a seasoning by heating a tsp of Oil and add a tsp of Mustard seeds and when they splutter, add Hing. Pour over a cup of pickle and mix.