Ingredients

• 10-12 - Fresh lemons, medium sized
• 15-20 - Dry red chillies
• 2 tsp - Methi seeds
• 1 tsp - Hing
• Salt as required

How to Make Lemon pickle with Red Chillies

• Wash and cut each lemon into 8 pieces and keep aside.
• In the jar that you will be using to store the pickle, drop 8-10 pieces of chopped lemons, sprinkle a generous amount of salt all over.
• Continue the process for the remaining pieces as well.
• Close the lid of the jar tightly and keep aside for 4-5 days.
• On the fifth day, open the jar and mix the contents thoroughly with a steel spoon. The lemons would have given out enough water because of the salt.
• Close the lid tightly and keep aside for another 20 days.
• Remember to mix thoroughly, once every two days.
• Dry roast red chillies, methi seeds, and hing.
• Powder the roasted masalas in a blender without adding water.
• Add the powdered masalas to the salted lemons and mix thoroughly. Keep aside for 2 more days.
• Serve with dosas, rotis, parathas, idli, curd rice, or steamed plain rice.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/