Tangy Lemon Pickle (Oil Free)

This is not an instant lemon pickle recipe. It requires some sunlight and few days, but the method and preparation is quick and easy. Spicy pickle is often had with Indian meals. It may be in the form of a lemon pickle, mango pickle or green chili pickle. You may even serve it with paratha, thepla, puri or chapatis. At home, our meal is not complete without pickle. During summertime, when pickle matures faster, I make mango pickle, lemon pickle and other varieties. This tangy and spiced no-oil lemon pickle may be served with your traditional Indian meals.

Preparation Time: 15 minutes

Ingredients:

6 to 7 medium size lemons (with thin skin)

1 tablespoon salt (for mix)
1 teaspoon salt (for maturing)

1 tablespoon red chili powder

1/2 teaspoon turmeric powder

Directions:

1. Rinse the lemons very well in water. Then, spread them on a clean towel and let them dry naturally at room temperature. You may wipe them dry with a cotton towel or paper napkin.
2. Next, take each lemon and cut four sides while keeping the lemon intact and whole. Do not cut through completely. Cut all the lemons the same way.
3. In a bowl, squeeze a bit of juice from each lemon piece into a bowl. Do not squeeze the lemons too much. Remove the seeds from the lemons. Keep the lemon juice aside.
4. In another bowl, mix the 1 tablespoon salt, turmeric powder and red chili powder. Mix very well. Now, with your finger or a spoon stuff this masala into each lemon and keep aside. Once finished, place the lemons in a glass bottle.
5. Pour the lemon juice into the jar and add leftover masala, if any, onto the stuffed lemons in the bottle. Sprinkle some salt (1 teaspoon) over the lemons. This is done so that the lemons do not get spoiled while the pickle is maturing.
6. Cover with a lid and keep the jar in sunlight for 4 days or until the pickle has become soft. Every day shake the jar. The pickle will be ready after this time. Then, you may serve it with your meals. Refrigerate the lemon pickle.