Lemon Pickle South Indian Style (Elumichai Oorugai)

Name: Lemon Pickle South Indian Style (Elumichai Oorugai)
Total time: 65 min
Ingredients: 8-9 tree ripened meyer lemons (I used the meyer lemons which tend to be bigger than standard lemons, and more juicy); 1 1/2 cups oil, preferably sesame (if using olive oil, use the lite tasting kind); 2 cups salt; 1 cup chili powder (less or more per your taste); 3 tsp roasted, powdered methi/fenugreek seeds; 3 tsp hing/asafoetida; 3 tsp mustard seeds

rasaala.com

Enjoy a versatile and settling South Indian lemon pickle that enhances yogurt rice, upma, and more. Perfectly spiced with chili, fenugreek, and mustard for a flavorful side dish.

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Ingredients

8-9 tree ripened meyer lemons (I used the meyer lemons which tend to be bigger than standard lemons, and more juicy)
1 1/2 cups oil, preferably sesame (if using olive oil, use the lite tasting kind)
2 cups salt
1 cup chili powder (less or more per your taste)
3 tsp roasted, powdered methi/fenugreek seeds
3 tsp hing/asafoetida
3 tsp mustard seeds