Authentic Lemon Pickle is one spicy tangy pickle that is usually served with curd rice in south India. A pickle lover would have this pickle with dosa, iddli, curd rice or even rasam rice sometimes even chapathis. It is usually prepared once a year and is preserved in a dry porcelin jar or a glass jar. Please note that only dry spoon has to be used while taking the pickle from the jar. Do not use wet spoon. This pickle stays fresh for atlest a year. This is my mom's recipe and here is how she prepares in the most authentic way.
Lemon (yellow) - 20 count
Salt as required
Turmeric Powder - 1 teaspoon
Red chilli powder - 3/4th cup
fenugreek seeds - 5 teaspoons
Oil - 1 cup
Mustard seeds - 3 teaspoons
Asafoetida powder - 1 teaspoon
Cut the lemon into 8 parts and trasfer it to a large dry porcelin jar/glass jar.
After cutting 4 lemons, add salt to coat the cut lemons.
Repeat this process until all the lemons are cut.
Mix in turmeric powder and keep it closed.
Shake the jar once everyday for one week to 10 days.
If the salt is less the lemons will decay due to fungus.
After this period the lemon will become soft.
Dry roast the fenugreek seeds and grind it.
Mix red chilli powder and ground fenugreek to the salted lemon.
Heat the oil and turn off the heat. Let the heat come down a little.
Then, add the mustard seeds and asafoetida powder and keep it aside until the oil comes to room temperature.
Gently mix the seasoned oil to the lemon.
Keep it closed in a jar. Be cautious not to get the pickle in contact with water. Use only clean dry spoon to scoop the pickle.
This pickle is very delicious specially with curd rice. Nothing can beat this combination. A south Indian will definitely agree to this.