Lemon Pickle

Pickle is something I love to prepare. Being an item my husband and I enjoy with lunch every day, it is unavoidable in our household. Although I enjoy all types of pickles, lemon pickle is my favorite one. My mother always stocked her cupboard with lemon or mango pickle, depending on the season. I still remember the first time I pickled Bilimbi (Pulinchikka), freshly plucked from my Bilimbi tree – it was divine! Pickles are also an important part of Onam or Vishu Sadyas in Kerala. 

Today I am sharing the recipe for a Lemon Date pickle. I always try to use homemade spices. It is quite easy to roast and grind mustard or fenugreek for yourself. If you want to avoid dates, coat the lemons with the spices beforehand and don’t skip out on the sugar

Ingredients

Lemon (ripe and small), 20 nos.

Dates, 8 nos.

Salt, 3 tbs

Sesame Oil, 6 tbs 

Mustard seeds, 1 tsp

Fenugreek seeds, 1/4 tsp

Curry leaves, a few

whole chili (broken), 1 or 2 nos  

ginger(finely chopped), 2 tbs

garlic (finely chopped), 2 tbs  

Green chili (slit), 3 nos.

Kashmiri Chili powder, 3 tbs

Normal chilli powder,1 tbs

Turmeric powder, 1 tsp

Fenugreek powder, ¼ tsp

Asafoetida powder, ¼ tsp

Hot water, 3/4cup

 Sugar, 1 tsp

Vinegar, 2 ½ tbs

Mustard (roasted and crushed), ½ tsp

Preparation:

• Rinse the lemon thoroughly with water and wipe with a clean cloth until completely dry.
• Boil water in a steamer, then steam the lemons for five minutes.
• Transfer the lemons onto a clean, dry plate and allow to cool.
• Slice each lemon into four pieces and sprinkle salt. Toss to coat and set aside for ten minutes.
• Wash, de-seed and slice the dates into 4 pieces each, then set aside.
• Heat oil in a pan over a medium low flame. 
• Add mustard and fenugreek seeds. Once its pops, add whole chili,curry leaves ginger, garlic, green chili. Saute for a few seconds until fragrant, being careful not to burn.
• Add chili powder, turmeric powder, fenugreek powder and asafoetida. Saute for a few seconds.
• Add hot water, sugar, and vinegar, and bring to boil.
• Add dates and boil for a minute over medium flame.
• Add lemon slices and mix well.
• Switch off the flame and stir in mustard powder.
• Remove from the stove and let it cool completely.
• Transfer to an airtight glass jar and keep it closed for four days.
• Mix with a clean dry spoon and transfer to smaller jars, as required.

Thank you 😊
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