Lemon seedless: 15
Kashmiri Chilli whole: 15
Mustard seeds: ¼ tsp+1/4 tsp
Fenugreek seeds: ¼ tsp
Sugar: 1tsp or adjust as per taste
Vinegar: as needed (I took ¼ cup)
Oil: ¼ cup
GInger & Garlic Chopped: ¼ cup
Green chilli: 5
Curry leaves: few
Asafetida: a pinch
Method Of Preparation
Boil lemon in water till its soft and make sure don’t overcook. Drain the lemon from water and pat it dry with a towel. Cut it into small pieces.
Transfer this into a bottle and add salt and keep it at least for one day to bring down the bitterness of lemon.
Dry roast ¼ tsp mustard and fenugreek seeds and powder it and keep aside.
Then in 1tsp oil roast Kashmiri chilli and grind it by adding little salt and vinegar and make it to a smooth paste.
Heat oil in a pan and splutter mustard seeds, then add curry leaves. Then add chopped ginger garlic and green chilli. Fry it till slightly changes its color. Then add chilli paste and stir in low flame till it loses its raw smell. Then add mustard and fenugreek powder. Then add chopped dates to it. Stir till the dates becomes soft and mashed. Add in asafetida, stir and add vinegar to it stir and mix well and add in salted lemon to it. Add sugar and adjust and balance the taste. Check vinegar and add per your consistency and taste. Switch off the flame.
Let it cool and transfer to a dry and air tight bottle and keep it for 10 days and start using. Yummy pickle ready.