This pickle is one of my favorite pickles since it has an authentic traditional flavor that never can be replaced with any other dish. And no words to explain about the raw spices getting slowly cooked in the hot sun. I still remember my mom making the sun-dried pickle using mangoes, lemon, and even with Averrhoa bilimbi (cucumber tree). She usually cooks lemon in water or steams it before spicing them. But to give a twist I used lemon peels that were in saltwater for 15days. You can even use lemon peels that are left after making lemonade. Preserving in saltwater is mainly because to soften the peels as we are not cooking them. If you are boiling or steaming lemon avoid preserving it in saltwater. Coming back to the recipe only a few ingredients are required here. So let's check the ingredients.
Ingredients:
- Lemon - 15nos
- Chilli powder - accordingly
- Turmeric powder - 1tsp
- Fenugreek powder - 1tsp
- Hing - 1tsp
- Green chilies - 5nos
- Salt
Procedure:
- Chop the lemon to the desired size and preserve them in saltwater for least 10days
- Drain and add all the spices listed above and mix well
- Add green chilies (give a cut in halves)
- Combine well
- Check for salt and if required only add a little.
- Now sun-dry it until they are soft and shrinks to half size
- Non-cooked traditional healthy pickle is ready to serve.
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