Cooking web notes

  I learned to make this pickle from my sister-in-law.  She is quite wary when it comes to Indian cooking but  excellent with her casseroles, cakes and cookies.  She is going to be aghast when she reads this post today, someone posting a recipe of hers is going to ball her over.  This one is for you Sy.  Thank you. I loved the pickle and V has been asking for more.

  My husband so loves this pickle he has started this new thing.  Collecting lime rind after making lemonade to pickle them. Now how this pans out is yet to be seen.  Will tell you all about it once my husband figures out a way to replicate the taste of this pickle with the lemon rind..  As for now please enjoy the real deal all the way from Texas.  Enjoy y'all!

Ingredients:
Lemon - 5
Chili - 10 nos
Garlic - 5 - 6 pods
Mustard - 1/4 tspn
Vinegar - 1/4 cup
Asafoetida - a pinch
Methi Powder - a pinch (optional)

Method:
1. Place the lemons in enough water and bring to a boil
2. Make sure they don't break but has changed color slightly like its blanched
3. Cool and cut them into 8 pieces
4. Heat sesame oil in a pan and splutter mustard.
5. Add garlic, curry leaves and saute
6. Switching the heat off season this further with a pinch of asafoetida and methi powder
7. When the tempering is cool add cut lemons and vinegar, mix well.  Make sure you have salted the pickle well
8. Over time the lime will absorb the salt so its imperative the pickle is a tad over salty when you bottle
9. Keep the pickle in an air tight glass bottle for at least 10-15 days for it to set and ingredients to blend well well
10. You can check for salt after 5 days of bottling to make sure it is enough

An easy preparation to help perk up an otherwise boring rice and curd meal

Contributor: Sunitha