Ingredients:

• 10-12 – Fresh lemons, medium sized
• 15-20 – Dry Red Chillies
• 2 tsp – Methi seeds
• 1 tsp – Hing
• Salt as required

Method:

1. Wash and cut each lemon into 8 pieces and keep aside.
2. In the jar that you will be using to store the pickle, drop 8-10 pieces of chopped lemons, sprinkle a generous amount of salt all over.
3. Continue the process for the remaining pieces as well.
4. Close the lid of the jar tightly and keep aside for 4-5 days.
5. On the fifth day, open the jar and mix the contents thoroughly with a steel spoon. The lemons would have given out enough water because of the salt.
6. Close the lid tightly and keep aside for another 20 days.
7. Remember to mix thoroughly, once every two days.
8. Dry roast red chillies, methi seeds, and hing.
9. Powder the roasted masalas in a blender without adding water.
10. Add the powdered masalas to the salted lemons and mix thoroughly. Keep aside for 2 more days.
11. Serve with dosas, rotis, parathas, idli, curd rice, or steamed plain rice.
12. Recipe and Image courtesy: Ramya
13. http://maneadige.blogspot.in/