This type of lemon is available during the winter months.
It takes 3 weeks for the pickle to be ready and can be stored and used for a year or more like mango pickle.
With time the pickle turns darker.
Kaagji nimboo or lemon with thin skin-1 kg,
Salt -3/4 cup or 150 gms,
Turmeric pwd- 1 tsp,
Red chilli roasted and grind to coarse pwd -2 tsp,
Yellow mustard seeds ground to coarse pwd- 2 tsp,
Methi seeds or fenugreek seeds roasted and ground to coarse pwd- 1tsp,
Hing or asafoetida-1/4 tsp,
Juice of 10 lemon or 1/2 cup,
Mustard oil-1/2 cup-heated and then cooled,
Fresh ginger thinly sliced- 2 inch or 50 gms.
Note :To make pickle all the utensils,cloth,spoon and jars have to be washed with hot water and wiped clean to avoid the pickle not to be spoilt.
If possible keep them in the sunlight for few hours as you make the preparations.
Wash and wipe dry all the lemons.
With a clean knife slice or cut the tip in the top center of the lemon.
You can cut into 6 or 8 pieces, depending on the size of the lemon.
Remove the seeds.
Take a clean bowl and put all the lemon pieces in it.
On the fourth day,roast and grind mustard seeds,roasted whole red chillies and fenugreek or methi seeds. Squeeze out the juice of 10 lemons in a bowl.
Take a wide bowl and transfer the salted lemon pieces in it.
Sprinkle mustard pwd, roasted red chilli pwd,methi pwd,1/4 tsp of hing or asafoetida and juice of 10 lemon.
Mix with a wooden spoon and then transfer it to the jar.
After a week or ten days depending on the sunlight,add 1/2 cup of mustard oil which has been heated and then cooled.
Stir with a wooden spoon and then cover with a cloth.
Pickle is ready when the lemon does not taste bitter.
The pickle is ready within 3 weeks to serve.
With time it tastes better each day and is very good for digestion.
This pickle can be kept for a year until the next winter arrives!
Goes very well with puri,paratha,rice or any vegetarian meal!