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.
Tangy and delicious looking achar. Looks so teasing to the tongue.
Deepa
OMG ! U r tempting me badly… Mouthwatering here….
Nice lip-smacking pickle !!
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.
You’re welcome, Praseeda 🙂 I’m really thrilled to know that you and your family enjoyed it. Thanks for taking the time to share your feedback here.
Gingelly oil / nallenna…What type of oil is this ?
It is also called sesame oil and is derived from sesame seeds..Pickles will have a longer shelf life if you use this oil. It can be replaced with coconut oil.
Can you please advise the approximate weight of lemons as the differ in size.. Amazing recipe