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 lemons juice, removed(450 - 500 gms. ) not meyer lemons. 
2. 2 Tbsp. kashmiri red chili powder 
3. 1/4 tsp turmeric 
4. 1 tsp each of fenugreek and kayam powder 
5. 2 Tbsp. oil 
6. 1 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 of the amount of 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, saute, 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,