Lemon pickle (Traditional way)

Ingredients:

• Lemon -10 nos 
• Rock salt- 2 hand full 
• Red chilli powder -2 tbsp
• Fenugreek powder -1/2 tsp
• Turmeric powder -1/4 tsp
• Mustard seeds- 1/2 tsp
• Sesame oil -1/4 cup
• Asafoetida-1/2 tsp

Method:

• Select good lemons for pickling.
• Wash them well and drain them thoroughly.
• The chopping board you use must also be dry.
• Now chop the lemons into pieces as per your preference.
• As you chop them fill them in a glass bottle or in a pickling porcelain pot( which should also be clean and dry).
• Fill the bottle with alternate lemon and salt layers.
• It will be best if you grind the rock salt and then add.
• Finally add a salt layer, close the bottle and leave it aside.
• Every day once or twice mix the lemon and salt mixture well using a dry spoon.
• Continue this process for about 10 to 15 days.
• When you feel that lemon has become soft enough you can temper them.
• In a pan add sesame oil, followed by mustard seeds, when it splutters turn off the flame and  add all the spice powders.
• Allow it to cool for about 2 minutes and then add the pickled lemon  to it. Mix well and fill it in the same container again.
• Start to use the pickle from the next day. 

Notes:

• You can either refrigerate after tempering or you can keep it outside.
• Make sure that oil is not very hot when you add in the spice powders.
• Always use a clean dry spoon.
• Using rock salt will be best for any pickle varieties.