Instant Lemon Pickle.
A few years ago, a guest watched my dismay as people ate their way through a newly arrived jar of pickle from India. Later she asked me for a lemon and what ensued was magic created by Mallige Arasu. Truly, a great and easy recipe is a treasured gift.
1 lemon chopped into 1 c.m pieces (lemons in CA are 2-3 inches long and 1-11/2 inches diameter). Cook lemon in 1 cup water with 1 Tbsp salt (i used pickling salt...its like rock salt). If lemons are fresh and juicy, reduce water. While the lemon is simmering, roast one third tsp whole methi/fenugreek and one whole tsp rai/mustard seeds. Powder fine Its hard to make a small quantity so I make 1 Tbsp of each and store the powder. Heat 1 Tbsp oil (mustard oil or sesame oil gives a good flavor...I used olive oil for this batch.) Add a pinch of hing/asafoetedia and 2/3 tsp whole rai. When it splutters add 3/4 tsp prepared powder and chili powder to taste. As soon as masala blooms in oil add lemon pieces, mix well, cool and store in refrigerator. Lasts a year or more. I omit chillies powder and store with pickle powders only. Then if someone can't eat hot food I serve as is. I have used pepper powder for people with stomach problems. This is a soft pickle but tastes yummy. Salt too can be reduced. When served fresh it is usually finished at the meal so I make a lot.
It can be spread on toasted bread and topped with sliced tomatoes or cucumber or fried eggplant/potatoes, sprinkled with grated cheese, broiled for a few seconds to melt cheese...great for an appetizer, light lunch.
