Summer seasons are for marinading! This tongue-tickling lemon-chilli pickle is a must-try.

LEMON GREEN CHILLI PICKLE

Ingredients

6-7 lemons
7-8 light green chillies
1/2 teaspoon turmeric powder
1/2 teaspoon dried fenugreek seeds
1/2 teaspoon mustard seeds
2 teaspoons salt
2 tablespoons sesame oil
1 teaspoon asafoetida (hing).
2 tablespoons roasted peanut powder.

Approach.

1. Cut lemons into small pieces and put in a plate. Cut green chillies into 1 inch pieces and put in the very same plate. Add turmeric powder and blend well. Sun-dry the mix for 10-15 minutes.
2. Dry-roast dried fenugreek seeds for 30 seconds and transfer in a bowl.
3. Dry-roast mustard seeds in the same till it splutter. Transfer in the same bowl.
4. Dry-roast salt in the same pan for 30 seconds and transfer in the same bowl and blend well.
5. Heat sesame oil in the same pan. Remove from heat, include asafoetida and swirl. Include the roasted components and blend well.
6. Include the oil mix to sun-dried lemon-chilli mix and mix. Add peanuts and mix well.
7. Serve or store in an air-tight jar.

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