Nimboo achar (lemon pickle)

Making lemon pickle from home grown lemons.  I have selected nimboos which are pale yellow, they were fresh and juicy. 

Explained the procedure from day 1 to 3.

Day 1 Wash and clean nimboo (lemon) and cut into small pieces. I have used about 40 medium sized nimboo. Added 2 cups of rock salt and kept in food graded plastic container/ bottles Mixed it well. 

Day 2: mix well two times. 

Day 3: Sun dry red chillies( If you are not get good sunlight dry roast chillies in low flame and powder) About 200 grams spicy chilli(you can use guntur or ordinary spicy red dry chilli) and 200 grams for colour (I use badagye chilli) once it becomes crispy powder chilli.  Dry roast in a heated tawa a big piece of hing and little methi dana. Roast in low flame and crush it into coarse powder. Add red chilli powder, hing, methi dana powder and a teaspoon full of turmeric powder. Mix well. In a heated kadai pour 1 cup gingly oil and make it hot. Don't let it emit smoke. Off stove let oil cool down. Pour it on prepared lemon pickle. Mix well and allow it to become tender. Everyday make sure you mix well or shake the container. After about 15 days you can start using nimboo pickle.