Lime pickle

Ingredients:

4-5 juicy fresh lemon

1 tbsp rock salt

1 tbsp regular iodized salt

1/2 tsp turmeric powder

1 tsp carom seed powder or whole carom seeds (Ajwain)

Recipe:

1. Wash and pat dry lemons.

2. Cut the lemon first into halves and then cut to get quarters. 

3.  To the cut lemon quarters, add both salt, turmeric and carom seeds whole or powdered.

5. Mix all the ingredients well.

6. Transfer the lemon pieces in a clean and dry free of moisture glass jar. Keep in kitchen for about a week. Have some spare lemons on hand. After a day or two squeeze some lemon juice to keep the lemon on top wet. Mix the juice by tightly closing the glass jar lid and inverting 1-2 to evenly distribute all over. After 7 days the texture of lemon skin changes to soft, you will know its ready. Enjoy tangy, soft, juicy pickle with roti and sabzi or rice and daal.