Lemon Pickle/Elumichai Oorugai

Ingredients

Large Lemons -5

Chilli powder-3tablespoons

Methi seeds-2teaspoons

Hing/Asafoetida - 1/2teaspoon

Salt-1/4cup

Mustard seeds-1teaspoon

Oil-1/4cup

Method

Wash and pat dry the lemons. 

Cut them into desired size pieces. [As I had big lemons, I have cut each one into 16 pieces]

Add salt, mix it well with the lemon pieces and keep it aside for a day.  

The next day..
Dry roast the methi seeds and hing/asafoetida. Let it cool, then grind it into a fine powder.
Mix the chilly powder with the lemon pieces.
Heat oil and add the mustard seeds and let them pop-up, then add the broken red chillies, fry for a few seconds.

Now add the lemon pieces and the methi powder.

Mix everything well, cook for 7 minutes on medium heat.

Delicious and spicy pickle is ready. Let it cool completely, then transfer it to a clean glass bottle.

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Almond Chutney/Badam chutney

Ingredients
Fresh Coconut-1/4 cup
Almonds-one fist full
Green chilly-2 (adjust to the taste)
Tamarind- a tiny piece
Salt
For seasoning
Oil
Mustard seeds-1/2teaspoon
Urad dal-1teaspoon
Red chilly-1
Few curry leaves

Method
Take coconut-raw almonds-green chilly-tamarind and salt in a mixie jar.

Grind it to a fine paste with little water.

Make the seasoning and pour it on the chutney.

Tasty and delicious chutney is ready to pair with hot idlies, dosa, pongal etc. 

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