A quick and easy pickle that is ready to eat almost immediately. Three lemons will make enough for a small jam jar. Buy lemons that look like they have a thin skin.
½ teaspoon chili flakes or 2-3 whole dried red chillies ripped into thirds
½ teaspoon Turmeric
1 teaspoon mustard seeds
1 teaspoon nigella seeds
½ teaspoon asafoetida
3 tablespoons vegetable oil
Boil water in a pot deep enough to cover the lemons. Place the lemons in and reduce the heat to a simmer on a low heat to soften the skins. Cook for 20 minutes or until they feel soft.
Remove and thoroughly dry. Cut the lemons lengthways into 8 pieces and pick out the seeds. Chop these lengths into bite-size pieces. Place all of these into a bowl with their juices.
Add enough salt to your taste and then a little extra. Mix well. Leave aside for 15 minutes.
Add sugar to your taste. Mix in the turmeric powder and the chili.
Heat the oil in a small pan with the mustard seeds. When they start to pop turn the heat down and wait for them all to pop. Add the nigella seeds and asafoetida.
Turn off the heat and carefully pour over the lemons. Fold this spicy mixture in and cool. Taste and adjust again for salt and sugar.
Transfer to a clean and dry jar. The pickle may very well be ready from the get go if the skin was thin, but will certainly be ready after a couple of days.
Recipe kindly donated from Nikita Gulhane of Spice Monkey