Friday, February 24, 2012

Sweet and Sour Lemon Pickle

Adapted from

Indian Lemons - 4, wash, dry and cut intp small pieces
Juice of 1 lemon
Green Chili - 10, wash, dry, remove stem and cut into small pieces
Ginger - 1/2 inch, cut into thin strips
Salt - 5 tbsp
Jaggery + Raw Sugar - 1 cup
Methi / Fenugreek Seeds - 1/2 tbsp
Turmeric Powder - 1 tsp
Split Fenugreek Seeds - 1/2 tsp
Split Mustard Seeds - 1/2 tsp

Spice Mix:
Mustard Seeds - 1/2 tsp
Methi / Fenugreek Seeds - 1/2 tsp
Hing / Asafoetida - 1/4 tsp

Dry roast 1/2 tsp mustard seeds, 1/2 tsp methi seeds and hing for a couple of minutes. Cool and grind to a powder. Keep aside.

Mix the cut lemons, chopped green chili, salt, lemon juice, ginger, jaggery, salt, methi seeds, turmeric powder, split methi, split mustard and the ground spice mix.

Pour the mixture in a clean glass jar. Place the jar in direct sun for 4 to 5 hours everyday for around a month. Stir once in a while and check the taste and adjust salt and sugar according to the taste. Once the lemon pieces are soft and the liquid thickens to a syrup consistency, the pickle is ready.

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