Naranga Curry/ Lemon Pickle / Nimboo ka Achaar

Things you will need:

• Lemon- 1; chopped into bite sized pieces; seeds removed

• Green Chillies- 2 or 3 ; finely chopped

• Curry Leaves- few
• Fenugreek seeds - 1 tsp
• Fenugreek powder- 1 tsp
• Asafoetida powder - 1 tsp
• Red Chilli Powder- 3 tbsp (you may reduce this per your taste and tolerance)
• Dry Red Chillies- 2 or 3
• Mustard seeds- 1 tsp
• Oil- 2 tbsp; preferably Coconut Oil
• Vinegar- 2 tsp
• Salt to taste

Preparation Method:

• Heat oil in a pan and add mustard seeds.
• Once mustard seeds crack, add dry red chillies,fenugreek powder,fenugreek seeds,asafoetida powder and stir well.
• Then add green chillies,curry leaves and saute till the raw smell is gone.
• Now add red chilli powder and stir well. 
• Remove from flame and set aside to cool.
• After around an hour or so , when the above mixture has cooled down, add the lemon pieces,salt and vinegar and mix well. 
• Later store in an airtight container.
• Naranga Curry is now ready to be served with warm rice and curry like Sambhar or with plain and simple 'Curd Rice'.