Hmm ,to admit the fact I used lemon peel and just 1 whole lemon .In Chennai we see lime

more often than the big yellow luscious looking lemons.So,as commonly done bought a basket

– full when I saw them.As you know lemon peels are much thicker than the lime,I wanted to

use it differently this time.

I usually do not discard lime after extracting the juice.I use them for domestic purposes like

cleaning,but these lemons attracted me to try this recipe and everybody loved it.(I did not tell

them it was the peel I used mostly).

So let me share this with you now!

INGREDIENTS

7-8 lemons/ lemon peel(I collected them in a ziplock in the fridge with salt added)

1/4 cup lemon or lime juice

4-5 green chillies slit slight

1 inch piece ginger thinly sliced

1 cup olive oil / gingelly oil (sesame oil)

1-1.5 tblsp chilli powder

2 tsp fenugreek seeds

1 tsp mustard seeds

1/2 tsp sugar

Salt to taste

1/4 tsp asafoetida.

Curry leaves (optional)

METHOD

Lightly roast the fenugreek seeds and mustard seeds till it is light brown.Powder and set aside

Add the green chillies to the extracted lime juice with a little salt and set aside.

Cut the lemon peels and lemon into sizes you like ,and steam for 5 minutes .The peel should

be soft.Allow it to cool .

Heat the olive oil ,add curry leaves,asafoetida,ginger and green chillies.After a minute add the

chilli powder and the fenugreek powder with the lemon and lime juice.Switch off the flame

immediately.Add the sugar.Mix well.

This can be served immediately or used in a day .

(After I made this my household has forgotten the other pickles at home….)