Lemon Pickle 🍋💥 This is a classic recipe for a puckering, hot pickle that I learned from my granny, Jima. This is super easy to make, but it does require some planning ahead since the lemons take 6 months to pickle. Lemon pickle (also called achar or oorga) is delicious with just about anything. You can use it as a relish for meats or sandwiches and can even fling a dollop into the pan while making home fries or sautéing vegetables. But my favorite way to enjoy it is with a big bowl of thayir sadam (yogurt rice). Ingredients: 6 lemons 6 Tbs coarse sea salt 2-3 Tbs neutral oil 5 big black cardamom pods 1/2 tsp black peppercorns 1/2 tsp fennel or anise seeds 1/2 tsp cumin seeds 3 heaping tsp cayenne 1 tsp turmeric 1/2 tsp asafetida Directions: 1. Cut the lemons into chunks, place them in a large glass, airtight jar, and cover with sea salt. Store the jar in a dark pantry cupboard for 6 months. (Optional: add chopped ginger and green chile after ~4 months) 2. Put a small, dry pan over medium heat and roast the whole spices until fragrant. When the spices are cool enough to handle, add them to a coffee grinder or mortar and pestle along with the powdered spices. Grind everything into a coarse powder. 3. Set the same pan you used to roast the spices over medium heat and add the oil. Add the spices to the hot oil, stirring for about 10-12 minutes. When the color has changed to a darker brown, turn off the heat. 4. Add the lemon and salt mixture to the spices and stir well. Keep this pickle in an airtight glass jar, where it will last for up to a year. (Makes about 2 cups) #lemonpickle#southindianfood#desifood#desilife#southindian#achar