INSTANT LEMON PICKLE - pressure cooker recipe

                                                          

When you’re in dire need of lemon pickle but can’t wait for days for lemons to naturally soften and flavors to develop, my mom has a solution. She is a pressure-cooker pro, so naturally, she uses it to make instant lemon pickle.

INGREDIENTS 

1. 4 lemons, half of the lemon's juice, removed(450 - 500 gms. ) not meyer lemons. 
2. 2 Tbsp. kashmiri red chili powder 
3. 1/4 tsp turmeric 
4. 2 tsp each of fenugreek and kayam(asafoetida) powder 
5. 2 Tbsp. oil 
6. 2 tsp mustard seeds
7. curry leaves
8. 4 garlic
9. 2 dates, pitted
10. 1 cup water
11. salt as needed (2 tsp) 

METHOD

• Take out the juice of half the lemons. Cut the lemons into quarters or smaller pieces. Prep the dates and keep aside. 
• Heat a pressure cooker on medium-high heat, when warm add oil, when the oil is hot, add the mustard seeds, let it splutter. Then add the lemons, dates, curry leaves, sauté; then add the spice powders & salt, stir well, add water to cook, and pressure cook for 1 whistle. 
• Let the pressure release naturally. Allow it to cool a bit, then transfer to a ceramic bowl. Keep it at room temperature for at least 12 hours. After which, you can taste-test, season to taste, transfer to a pickle jar, and refrigerate. 

NOTES

• Don't keep the cooked pickle in the pressure cooker for long. When it's sufficiently cool, transfer to a ceramic bowl,