Dry Lemon Pickle | No Oil | No Preservatives | Must Try | Unique Tastes

INGREDIENTS:

Lemon(big sized)
Salt
Asafoetida
Chilli Powder
Turmeric powder

PREPARATION:

1. Cook the lemons in a steamer until the skin becomes soft.
2. Now cut them into small slices. Here we've each lemon cut into 8 slices.
3. After this spread salt on each slice and put it into an air tight jar and keep it aside for 2 days.
4. After two days , take the slices from the juice that has come from the lemon and keep it under the Sun for a day. In the evening put it back into the same jar that contains the juicy remains of lemon.
5. On the next day again keep the slices under the Sun and dry it. Please see that the slices wont become too dry and the moisture content is retained.
6. Again put the slices back into the juicy remains in the same jar.
7. On the next day add chilli powder, asafoetida and turmeric powder to the slices such that the pieces are covered completely with the masala. Put it into an air tight jar.
8. After 2 days or after a week put it under the Sun for one to two hours so that it'll last for a long time without being damaged.
9. You can use this after two weeks so that the masala gets incorporated into the slices.