When life gives you limes, make this pickle

Photo: Shuttestock/P.V.R.M

Everyone enjoys a glass of refreshing lemonade, especially during the summer. However, we often throw away the lemon rind. Not many know that peels of lemon or limes could be used to make many interesting dishes. Store the lemon rinds in a zipper bag and store in freezer. You could make spicy and delicious lemon peel pickle as and when you need it.

Rinds of 15-20 lemons/lime (cut into 8 pieces)
3 tbsp + 2 tbsp sesame oil
3 tbsp Kashmiri chili powder
1 tsp roasted fenugreek powder
1 tsp asafoetida
Salt as required
¼ cup vinegar

Mix chilli powder, turmeric powder, roasted fenugreek powder and asafoetida in a bowl
Heat sesame oil in a thick bottomed pan
Add the lemon rinds into moderately hot oil
Sauté for 5 minutes
After that, sauté for 3 minutes on high flame
Add salt and mix well
Turn off the flame before adding the previously mixed spices
Now add vinegar
Give everything a good mix
Allow the pickle to cool down completely
Transfer the pickle into a clean and dry glass jar
Heat 2 tbsp sesame oil in a pan
Pour the hot oil into the jar
Allow this to cool
Close the lid and keep aside for at least 10-15 days
(If you are okay with your pickle being on the spicier side, you could use regular chilli powder instead of Kashmiri chilli powder)  

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