Ingredients

• 2 - big kadarangais/wild lemons
• 25 g - chilli powder
• 25 g - rock salt, powdered
• 1 liter - water
• 100 ml - gingelly oil
• 1 tsp - fenugreek/methi seeds, dry roasted and powdered
• 2 tsp - mustard seeds

How to Make Instant Kadarangai Wild Lemon Pickle

• Bring water to a boil. Turn off stove when it starts boiling and add whole lemons and allow it to soak for 15 minutes.
• Cool, drain and chop lemon into bite-sized pieces.
• Heat oil in a kadai, temper mustard seeds and turn off the stove.
• Add the chopped lemon and saute for 2 minutes.
• Add chilli powder, salt and methi powder. Mix thoroughly.
• Allow to cool and store in an air-tight container.
• Can be stored up to one month refrigerated.