Sweet and Sour Lime Pickle

admin, January 17, 2015

 

Serving Size: 2 cups

Ingredients

  1. Indian yellow lemons-800 gms *
  2. Salt-150 gms
  3. Turmeric-3/4 tsp
  4. Chili powder- 2.5 tsp
  5. Cumin seeds-1.5 tsp
  6. Fenugreek seeds-1.5 tsp
  7. Mustard seeds-1 tsp
  8. Grated ginger-2 tbsp
  9. Asafoetida-1/2 tsp
  10. Sugar- 2 cup

 

Directions:

  1. Wash and wipe lemons with a cloth,there should not be any moisture on the lemons.
  2. Now chop the lemons into small pieces(8-12 pieces from a lemon)
  3. In a pan dry roast cumin,fenugreek and mustard seeds to a nice golden colour(dont over do this)on slow flame, then grind to make a powder.
  4. Mix salt, turmeric ,asafoetida,1.5 tbs lemon juice and ground spices in the chopped lemon pieces and mix well.
  5. Cover the jar and keep aside for a month so the lemon  skin will become soft due to the salt.keep shaking the jar once in a day.
  6. After a month when lemon peel become soft, add the sugar and grated ginger in lemons and mix well .
  7. Cover the jar mouth with a muslin cloth and try to keep the jar in sunlight for few hours daily for approx 2 weeks or till the sugar will melt and the syrup become thick.

 

Tips:

  1. I have used small Indian yellow lemons.
  2. If you add sugar in the beginning then lemon peels will take longer time to soften .
  3. You may also add some chopped green chilies to it at step 6.
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