Lemon / cheru naranga – 10 – 12 (wash and pat dry)
Garlic – 20 – 25, small cloves
Birds’ eye chillies / kanthari mulaku – A handful
Curry leaves – 2 – 3 sprigs
Uluva podi – 1/4 tsp (Optional)
Kaya podi / hing – 2-3 pinches (Optional)
Mustard seeds – 1/4 tsp
Dry red chillies – 2 – 3
Salt – To taste
Gingely oil / sesame oil / nallenna – 1 tbsp
Steam the lemon for about 10 minutes. Set aside to cool. Cut each lemon into four pieces. Keep aside.
Heat gingely oil in a pan. Splutter mustards, fry dry red chillies, garlic, curry leaves and the birds’ eye chillies. Saute for about 4 – 5 minutes. Add the lemon pieces and salt. Give it a stir and add around 1.5 cup water. Water should be in the same level as that of the lemon. Add kaya podi and uluva podi. Boil and switch off when it thickens. Taste check for salt. Keep the pickle intact in an airtight jar at least 2 weeks for the flavors to set.