LEMON PICKLE

Yields: 2 cups 

Ingredients

Lemon: 20 nos(medium sized)
Salt: 3 tbsp or as required
Red chilli powder: 3 tbsp
Hing powder: 1 tsp
Turmeric powder:½ tsp
Fenugreek/menthya powder: 1 tbsp(dry roasted and powdered fenugreek)
Gingelly oil: 9-10 tbsp

Preparation

1. Cut lemon into 4 pieces or 8 pieces. After cutting 2 or 3 lemons transfer to the bowl and keep sprinkling salt little by little so that lemon doesn't taste bitter.
2. Once all the lemons are cut add turmeric powder, hing powder, fenugreek powder, red chilli powder and remaining salt and mix all.
3. Now add oil, mix properly and transfer into a dry jar.
4. Sprinkle ¼ tsp salt over the pickle, close the lid and and keep aside.
5. Keep stirring daily for first 5-6 days after which keep stirring every alternate day or refrigerate it if you are not using/stirring for longer time. 
6. A very quick and easy to make pickle is ready to be relished.

Notes

• Pickles should never be stirred at night and always use a dry spoon for longer life. 
• There should always be some oil on top/in the upper layer of  the lemon in the jar which increases the shelf life of the pickle.
• Traditionally pickles are prepared in large batches to last for almost a year and is stored in Pickle Jars (ceramic/terracotta). As and when required, every week or so a small batch of the pickle is taken out for use. At such time the pickle in the bigger jar is stirred well. Such regular stirring ensures that the pickle stays good for long. Lack of regular stirring or insufficient oil on top layer of the pickle results in a whitish layer to form on top. The pickle itself will not have spoiled in such case, just remove the top white layer, stir well and it is good for use again.