Heralekaayi Uppinakayi / Citron Lemon Pickle



3 Heralekayi / Kanchikaayi /Citron Lemon

25 dry red chilies

3 tsp mustard

2 tsp methi/ fenugreek seeds

1 tsp Hing / asafoetida 

4 tbsp salt

For the tadka:

4 tsp oil

2 tsp mustard


  • Wash and wipe citron lemons. Cut into small pieces
  • Add salt to the pieces and put in a glass container. Let it rest for two days.
  • Roast red chilies, Hing, mustard, and methi separately on a low flame until you get a nice aroma.
  • Once it comes to room temperature, blend it and make a fine powder
  • Add the ground masala powder to the brined citron lemon pieces, mix well 
  • For the Tadka, heat oil and put mustard, once it crackles turn off the flame
  • Let the tadka cool completely. Once it comes to room temperature add it to the pickle, give a nice mix 
  • You can use this pickle after 2-3 days.
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