Lemon wedges preserved in mustard oil with fenugreek, turmeric and salt — a pungent, long-lasting citrus pickle from the Uttarakhand kitchen present at every meal throughout the year.
Ingredients
6 medium lemons — washed and dried completely
3 tbsp mustard oil — heated to smoking and cooled completely
1 tsp fenugreek seeds — coarsely crushed
1 tsp red chilli powder
1/2 tsp turmeric
1 tbsp salt
1/2 tsp kalonji (nigella seeds)
Method
Wash lemons thoroughly. Spread on a clean kitchen cloth and dry completely — either sun-dry for 1 to 2 hours or dry thoroughly with a cloth.
Every drop of moisture must be removed to prevent the pickle from spoiling.
Cut each lemon into 6 to 8 wedges. Place in a clean, completely dry bowl.
Add coarsely crushed fenugreek, red chilli powder, turmeric, salt and kalonji to the lemon wedges.
Mix thoroughly so every piece is coated with the spice mixture.
Heat 3 tbsp mustard oil to smoking in a small pan.
Allow to cool completely to room temperature before using.
Pour the cooled mustard oil over the spiced lemon wedges. Mix well.
Pack tightly into a clean, completely dry glass jar.
Press down firmly. The oil should cover the lemons.
Seal the jar. Keep in direct sunlight for 5 to 7 days, shaking once daily.
The lemons will soften and absorb all the spices as they cure in the sun.
Ready after 7 days. Keeps at room temperature for 4 to 6 months.