Preparation time: 7 days
Cooking time: 5 min
Serves: 10

Ingredients for lemon peel pickle: (measuring cup used = 240ml)

1. 4 squeezed lemon peels
2. 1 - 2 lemon
3. 2 tsp red chilli powder (adjust as per your spice level)
4. 1/4 tsp turmeric powder
5. 2 - 3 tbsp salt
6. 1 tbsp cooking oil
7. 1/2 tsp mustard
8. A big pinch hing or asafoetida
9. few curry leaves

Ingredients for lemon peel chutney: (measuring cup used = 240ml)

1. 1 squeezed lemon peel
2. 1 - 2 green chillies
3. 2 tsp urad dal
4. 1/2 cup grated coconut
5. Salt as per your taste
6. 1 tbsp cooking oil
7. 1 red chilli
8. 1/2 tsp mustard seeds
9. Big pinch asafoetida

Ingredients for lemon peel tea: (measuring cup used = 240ml)

1. 1/2 tsp lemon peel (the outer skin)
2. 1/2 tsp ginger
3. Few mint or pudina leaves

Instructions for making lemon peel recipes:

1. Store the lemon peels in a refrigerator and use them as and when they are required. I have collected lemon peels from 4 lemons.
2. Chop the lemon peels into small pieces. Make sure chopping board, knife and hands are dry.
3. Arrange the chopped lemon peel pieces in a glass container or glass bottle. And top them with 2 - 3 tbsp of salt.
4. Followed by add in red chilli powder and turmeric.
5. At the end add in lemon juice squeezed from one large lemon.
6. Give a quick mix. If you find it very dry, you can add some more lemon juice. Also adjust the salt and spicy level as per your taste.
7. Close the lid and rest it for 7 - 10 days. Do not refrigerate it. Keep mixing it once in a day using a dry spoon.
8. After about 7 days pickle will be ready to use.
9. Optionally you can season the pickle using oil, mustard, asafoetida and few curry leaves.
10. Add the seasoning, give a quick mix and start using tasty lemon pickle.
11. You can keep a piece of cut lemon in the fridge to give a fresh lemon smell to the fridge.
12. Sprinkle little salt on the chopping board and rub it with lemon peel to remove to clean the board and remove the odour. You can use the peels to clean steel utensils too.
13. Cover and keep the lemon peels in a salt container for 7 - 10 days.
14. Once done, take them out. Grind the salted peels along with roasted urad dal, chilli and coconut.
15. Transfer the chutney into a contianer and temper it with oil, mustard and asafoetida.
16. To make lemon tea, take some lemon peel pieces (outer cover), chopped ginger and few mint (pudina) leaves in a contianer. Add in 1/2 cup of water.
17. Boil it for 1 - 2 minutes.
18. Strain it and serve it.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.