The four jars of pickles that traveled with me from India was gone within a month,thanks to hubby’s love for spicy things.Then his life food seemed bland without them ,so I had to do something to pep it up.I remembered mom telling me about the pressure cooker method for making lemon pickle and each time I spoke to her I forgot to ask her.Then I thought I could find it on the net and got it Priya of Priyas Easy n Tasty recipes.I followed her recipe and within a couple of hours of making it ,quarter of the pickle jar has vanished!
Lemon Pickle -Pressure cooker method
Adapted from Priya’s version
1.Dry roast 1 teaspoon mustard,1 teaspoon fenugreek seeds and a large pinch asafoetida powder.
2.Cool and powder.
3.Wash lemon,pat dry and cut into halves.
4.Pressure cook[without water] for 15 minutes.[The lemon that I used had a very thick skin so I had to pressure cook it for 15 minutes.If using the Indian type 10 minutes would be sufficient].When the pressure releases and the lemons are cool enough to handle,cut them into pieces.
5.Put the cut lemon pieces,salt,red chilli powder[I used-4 tablespoons for 4 large lemons,adjust to suit your taste] in a bowl.
6..Mix well with a dry spoon/ladle so that the salt and chilli powder coats the lemon pieces
7.Heat 1/2 a cup oil in a pan and add 1 teaspoon mustard seeds.Add the prepared lemon pieces and cook for 10 minutes / till the oil is absorbed and it oozes out again in medium flame
Cool completely and store in sterilized bottles.
Let it rest for a couple of days before using.Store in the refrigerator.