Lemons boost immunity, aids in digestion, detoxifies and cleanses the body and clears skin.
Most of the ingredients is home grown. Turmeric and chillies were homegrown. Store bought chilli powder and turmeric powder contains preservatives.
INGREDIENTS
- Lemon 10
- Turmeric powder 1/2 tbsp
- Asafoetida powder 1 tbsp
- Salt 2-3 tbsp
- Sesame oil 1 cup
- Green chillies 5-6
- Red dry chillies 7-10 OR
- Chilli powder 2-3 tbsp
METHOD
I have used home grown turmeric which was powdered, home grown dry red chillies. Asafoetida (I have not used the asafoetida ready made Powder, I used the hard one, powder one loses its flavour). I cut a one inch piece, made it into smaller pieces in a pestle and mortar and dry roasted in a heated frying pan/ kadai. When it puffed up I took it out.
Chillies and salt are put according to ones taste and preference. Once the pickle is prepared you can still adjust salt and chillies.
If you are using dry red chillies you have to blend it in a blender with turmeric and asafoetida( which I have dry roasted in a frying pan). Make it into a fine powder. Instead of dry red chillies you can add chilli powder too. I am using my own homegrown chillies because it is organic and there is no pesticides. Store bought chilli powder has preservatives.
Wash the lemons and wipe them nicely. There should be no moisture on it. Keep it under a fan to dry for an hour.
Once the lemons are completely dry, cut it.
Take a glass jar, the glass jar should also be free from moisture. Wipe it and dry it completely before you add the chopped lemons into it.
Add salt on top. Put the cap and keep it in the sun for two days, slightly shaking it. Each day due to the presence of salt the lemons will release liquid.
On the third day, heat a kadai/ deep frying pan. Add sesame oil, just slightly heat it. Turn off the heat. Once it becomes warm( it should not be very hot or cold) add the blended powder(dry red chillies, asafoetida powder and turmeric powder) into the oil.
Take out only the lemons from the bottle (leave the liquid in the bottle) and add to the kadai, mix everything well. Taste it and adjust salt and spiciness. Once it comes to room temperature, add the liquid from the jar into the frying pan/ kadai and mix everything well. I have added some homegrown green chillies too.(wipe the chillies there should be no moisture and add)
Once everything is completely cool transfer into the same jar or you can use another jar ( if u r using another jar make sure it is completely dry and free of moisture).
Once everything is transferred into the jar make sure the sesame oil floats on top. If not you can add extra sesame oil , but before adding fresh oil you have to warm, cool then add into the airtight jar.
Oil has to stand on top of your pickle or it will get spoilt as we are not adding any chemicals and preservatives. Oil and salt are acting as natural preservatives.
After a week pickle is ready. Once the pickle is ready you can refrigerate it. If you want to keep it outside everytime you take out lemon oil should be standing on top or it will get spoilt.
It can be served with curd rice or Indian bread.
