Sweet and Sour 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.