Lemon Pickle - Andhra Version

Ingredients:

• Lemon- 10
• Salt- 3 tbsp
• Turmeric powder- 1 tsp
• Red Chili powder- 3-5 tbsp
• Powder of roasted mustard seeds & fenugreek- 1-2 tbsp

• Mustard seeds- 2 tbsp
• Fenugreek seeds- 2 tbsp (Methi)
• Dry roast, grind to fine powder. Store in airtight container

For Tempering:

• Oil- 1 tbsp
• Mustard seeds- 1 tsp

Method:

1. Wash, dry the lemons. 
2. Cut 6 lemons into 8 pieces each. Keep the juice intact. 
3. Use the other 4 for their juice. 
4. If the lemons do not have a lot of juice, use another 2 for extra liquid. Otherwise, the pickle will go dry.
5. Mix salt, turmeric powder. Store in an airtight box. Separate juice and pulp next day, keep it out in the sun for a day or two.
6. Mix back again, add red chili powder, roasted mustard, and fenugreek powder, mix well.
7. Prepare the tempering and let it cool completely. Add the cooled oil to the pickle and mix. 
8. Store in an airtight box. 
9. For detailed procedure, please watch the video. 
10. And remember it will take 3-5 in total to get the pickle ready. The videos had been shot on different days and merged to form a single video.
11. This is the Andhra version and is different from the North Indian pickle, though sun drying is a common feature. 

1. Or store the dried mix and add chili powder, etc when you want to have a fresh pickle. 
2. After mixing the reduced juice to dried lemon pieces, transfer to a clean, dry box and store it. It will stay good for more than a year. In the video, you can see last year's pickle. 
3. The color will change to brown, but that is fine. Salt traces can be seen on the lemon pieces, it acts as a preservative.