Yelamchanaga urgai / Lemon Pickle

10 Lemons

1 cup Oil

1 tsp Mustard seeds

50 grms Red chillies ( Byadagi chillies / Southindian chillies)

1 tsp Fenugreek seeds

Salt to taste

1/2 tsp Asafoetida

Method

• Take a heavy bottom pan. Heat oil


• Add mustard allow to splutter, Add asafoetida(hing)


• Add chopped lemon into the oil slowly. Cook the lemon in the oil till soft. switch off the flame


• Take a wok, fry chillies & fenugreek seeds on a medium flame


• Make a dry powder. Add into the lemons stir well


• Add salt & mix well


• Keep pickle outside(normal temp) for one or two days


• After 2 days saute well and then transfer into the Pickle jar, keep Refrigerate

Recipe Source : My Mom

This is my entry to The Spice Cafe JFI - Lime/Lemon, hosted by Coffee