Sweet and Sour Lemon Pickle (Date – lemon Pickle)

Date - lemon pickle

 

 

Ingredients (Makes about 2 – 2.5 cups)

 

1. Large lemon – 4 (If you are using small lemon / lime, use 8 – 10)

    Sugar – 1.5 tsp

    Salt – To taste

2. Gingelly oil / nallenna – 2 tbsp

   Mustard seeds – 1/2 tsp

   Dry red chilies – 2 – 3

   Ginger –  1/2 inch, thinly sliced

   Garlic -  10 cloves, sliced or halved if large

   Green chilies – 3 – 4, slit (optional)

3. Dates – 20, finely chopped

4. Kashmiri chilly powder –  2 – 2.5 tbsp

    Fenugreek powder – 1/4 tsp

    Asafetida / hing – 2 pinches

    Sugar – 1 tsp

5. Hot water – 1/4 – 1/2 cup

    Vinegar – 2 tbsp

6. Salt – To taste

Method

1. Heat 1 tbsp gingelly oil in a pan. Add the lemons and stir until their skin becomes soft, turning them on all sides. It takes about 5 – 8 minutes. (Alternatively, you can steam the lemons for 8 – 10 minutes until they turn soft). Cool them completely. Cut into 8 pieces. Transfer into a glass jar or a bowl. Add enough salt and 1.5 tsp sugar to the lemon pieces. Mix well and set aside for 1 – 2 days or a minimum of 2 hours.

2. Heat 2 tbsp gingelly oil in a deep pan. Splutter mustard seeds and fry dry red chilies. Add sliced ginger, garlic and green chilies. Fry until lightly golden. Next add chopped dates. Cook until soft, about 3 minutes. (Add 1 more tbsp gingelly oil, if required). Bring down the heat to low. Add chilly powder, fenugreek powder, hing and 1 tsp sugar. Saute for a minute. Next add hot water, salt and vinegar. Boil for 2 minutes until thick. Switch off. Set aside to cool. Add the lemon pieces. Combine well. Check for salt. Cool down and transfer to an airtight jar.

3. Heat 1 tbsp oil in a small pan. Cool completely. Pour the cooled oil on top of the pickle. You can have it after 2 – 3 days but it tastes best after 2 – 3 months. Keep refrigerated in order to increase its shelf-life.

 

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Sweet and sour date - lemon pickle

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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13 comments

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  • Thank you so much Maya 🙂 Tried this recipe and it was too good. My hubby and daughter just loved it and finished a bottle of pickle within a week!! ( They had it after 2 days. My plan was to keep it for 1 or 2 months and serve 🙁 …..). I am planning to make some more today.

  • […] 5. To layer –  In a heavy-bottomed vessel (you can use the one in which you cooked chicken if it is oven-proof), spread half of the chicken masala in the bottom. Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro, few drops of rose water and saffron milk. Spread the remaining chicken masala on top followed by remaining ghee rice. Sprinkle fried onion, cashews, raisins, mint etc. Cover tightly with aluminium foil. Bake at 350 F for 30 minutes. OR Heat a large tawa at low heat. Place the biriyani pot and cook for 10 – 15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Mix gently. Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle. […]

  • […] 5. To layer –  In a heavy-bottomed vessel smeared with ghee (you can use the one in which you cooked egg masala if it is oven-proof), spread half of the egg masala in the bottom. Top it with half of the cooked ghee rice. Sprinkle fried onion, cashews, raisins, chopped mint, cilantro and saffron water. Spread the remaining egg masala on top followed by remaining ghee rice. Sprinkle fried onion, cashews, raisins, mint etc. Cover tightly with aluminium foil. Bake at 350 F for 30 minutes. OR Heat a large tawa at low heat. Place the biriyani pot and cook for 10 – 15 minutes. Switch off. Let it rest unopened for another 10 – 15 minutes in the biriyani pot. Mix gently. Serve hot with raita, biriyani chammanthi, pappadam and date-lemon pickle. […]

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

Kerala Sadya Recipes

Every Recipe Since 2010