White Lemon Pickle (Vella Naranga Achar)

Overview
Even though this pickle is named white lemon pickle its actual color is the color of lemon yellow. The main difference from other pickles is that we do not use any red chilly powder. The spiciness for this pickle comes from finely chopped hot green chillies. A very good condiment to have with any rice or Indian bread.

White Lemon Pickle

Ingredients: Pickled lemons, finely chopped garlic, ginger,
green chillies, curry leaves, fenugreek seeds mustard seeds
and not shown in picture asafoetida powder.

Ingredients
Lemons cleaned 8
Ginger 2 inch piece - finely chopped
Garlic -  One whole bulb finely chopped
Green chillies 10 - 15 finely chopped
Curry leaves 0 4 sprigs
Fenugreek seeds - 1 tablespoons
Mustard seeds 1 tablespoons
Asafoetida powder - 1 tablespoon
Turmeric - 1 teaspoon
Sugar 3 tablespoons
Salt to taste
Oil - 3 - 4 tablespoons

Steps
1. Immerse lemons in water for about 30 minutes. Pat dry and cut into chunks as shown in picture. Mix with turmeric and salt and keep in cleaned jar for about four weeks. Shake jar ever day to make sure juices mix well. After about 4 weeks the lemons become pickled and soft.
2. In a pan dry roast fenugreek seeds and grind to a smooth powder and keep aside.
3. Heat oil in a pan. when the oil gets hot add the mustard seeds.
4. After the mustard seeds splutter add the finely chopped ginger, garlic green chillies and curry leaves. Saute on medium heat till the garlic and ginger are light brown.
5. Add the prepared lemons to this along with sugar. Check salt and add if necessary. Mix well and bring to boil.
6. Add the fenugreek powder and asafoetida powder to this and mix well and bring to boil gain. Turn off heat.

Bring this pickle to room temperature and  store in a clean jar.