Lemon Pickle -Pressure cooker method
Adapted from Priya's version
1.Dry roast 1 teaspoon mustard,1 teaspoon fenugreek seeds and a large pinch asafoetida powder.
3.Wash lemon,pat dry and cut into halves.
4.Pressure cook[without water] for 15 minutes.[The lemon that I used had a very thick skin so I had to pressure cook it for 15 minutes.If using the Indian type 10 minutes would be sufficient].When the pressure releases and the lemons are cool enough to handle,cut them into pieces.
5.Put the cut lemon pieces,salt,red chilli powder[I used-4 tablespoons for 4 large lemons,adjust to suit your taste] in a bowl.
6..Mix well with a dry spoon/ladle so that the salt and chilli powder coats the lemon pieces
7.Heat 1/2 a cup oil in a pan and add 1 teaspoon mustard seeds.Add the prepared lemon pieces and cook for 10 minutes / till the oil is absorbed and it oozes out again in medium flame
Cool completely and store in sterilized bottles.
Let it rest for a couple of days before using.Store in the refrigerator.
This pickle is being shipped to Nivedita who is hosting Complete my thali,an event started by Jagruti's and Nive has chosen Pickles as the theme