Elimachangai Urugai (Hot Lemon Pickle)

Recipe Ingredients

6		Lemons
2 tablespoons	30ml	Red chile powder
1/4 cup	59ml	Oil
		Salt - to taste
		For Seasoning
1 tablespoon	15ml	Oil
1 teaspoon	5ml	Black mustard seeds
1 teaspoon	5ml	Asafetida

Recipe Instructions

Wash lemons and pat dry. In a heavy pan heat oil and put 3 lemons. Fry until lemons are light brown and remove. Repeat with the other 3 lemons. Now put 1 lemon at a time in the pan and fry until the juice oozes out. Repeat with all the lemons. Cool and cut lemons into 2 cm. pieces. Add red chile powder and salt. Heat oil and add mustard seeds and asafetida. When brown, pour over lemons. Mix well and allow to stand for 4 days. Refrigerate.

Source:
"Southern Delights" by Parwathy Akhileswaran

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