Lemon White Pickle / Cherunaranga Vella Achar

Ingredients:

10-12 small lemons / cherunaranga

2 tbsp ginger, finely chopped

15-18 small garlic cloves

20-22 kanthari mulaku / birds eye chillies

1 sprig curry leaves

1/4 tsp fenugreek powder

1/2 tsp asafoetida powder

salt to taste

2 tbsp vinegar

a pinch of sugar

2 dry red chillies

3/4 tsp mustard seeds

2-3 tbsp gingely oil / sesame oil

Preparation:

1. Wash and steam lemons in a steamer for about 6-8 minutes and keep it aside to cool.
2. Cut each lemon into four or eight pieces and keep it aside.
3. Heat oil in a pan and splutter mustard seeds.
4. Add dry red chillies, curry leaves, garlic cloves and birds eye chillies and saute and cook for about 4-5 minutes till garlic turns light golden.
5. Add 1 cup of water and salt and cook for 2-3 minutes.
6. Add the lemon pieces and mix well.
7. Add asafoetida and fenugreek powder and boil for a minute.
8. When it thickens, switch off the flame and add vinegar and a pinch of sugar and mix well. Adjust the salt.
9. Cool completely and store in an airtight glass jar/ bharani and start using after 2 days...Keep refrigerated..