Ingredients
Wild lemon – 1 (medium, about 200–250 g)
Coconut oil – 2–3 tbsp
Salt – to taste
Jaggery – 1 tbsp (adjust to taste)
Grated coconut – 1 cup
Fenugreek seeds – ½ tsp
Mustard seeds – ½ tsp (plus extra for tempering)
Cumin seeds – ½ tsp
Dry red chilli – 4–5
Coriander seeds – 1 tsp
Turmeric powder – ¼ tsp
Asafoetida (hing) – a pinch
Curry leaves – 1 sprig (optional, for tempering)
Preparation
Wash and cut the to smaller pieces.Remove the seeds
Steam for 4–5 minutes, just until the skin softens slightly (don’t overcook).
Dry-roast the spices
In a dry pan, roast fenugreek, mustard, cumin, coriander seeds, and dry red chilli until fragrant.
Cool and grind to a coarse powder.
Roast the coconut
In a pan, add the grated coconut and dry-roast on medium-low heat until golden brown.
Add turmeric, hing, and the ground spice mix to the coconut and roast for another 30–40 seconds.
Grind the roasted mix
Coarsely grind the roasted coconut-spice mixture (don’t make it too fine).
Mix the pickle
Heat coconut oil, splutter mustard seeds, and add curry leaves if using.
Add the salted lemon pieces, stir gently, and sauté for 2 minutes on low flame.
Add the roasted coconut mixture, toss gently, and cook for 1–2 minutes just to blend flavors (do not overcook after adding coconut).
Add jaggery, mix well
Cool and store
Let the pickle cool completely before transferring to a clean, dry jar.
Best consumed within 1–2 weeks if kept at room temperature, or refrigerated for longer shelf life.
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