Spicy Lime Pickle

Very spicy lemons which you can enjoy with rice

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20 sliced lemons
5 Red chillies
2tsp Asafoetida
2tsp chilli powder
Pinch Turmeric
Handful Salt
Few Mustard
4tsp Gingelly oil
Put sliced lemons in an air tight container after adding salt. Each lemon needs 1tsp salt. Keep it overnight or for 2days. Squeeze lime juice on top.
In a kadai pour oil, splutter mustard red chillies and all masala powders.
Then put the lemons into kadai and cook for 10 minutes and the switch off flame
Serve hot
You can Kashmiri chilli for extra colour
Vinegar instead of lime juice
Instead of mustard you can splutter fenugreek
Always keep in an air tight container.