Khatta Meetha Lemon Pickle

Wha a lovely to optimize on th e warm sunlight of the Summer here!

With Summer setting in and lemon season on it was time for one of the favorites with the girls.

Ingredients

Ripe lemons Medium or big-sized) 10 About 750 g

Table salt 100 g app 4 tbsp

Sugar 1 cup app 200 g

Turmeric powder 1 tbsp

Spices

Fennel seeds t tsp

Cumin seeds 1 tsp

Black pepper ½ tsp

Asafetida ½ tsp

Black salt ½ tsp

Fenugreek seeds 1 tsp

Chilli powder 2 tsp

Method

• After washing and drying the lemons on a dry cloth, cut them into halves and deseed them. Depending on the size of the lemons cut them further into six or eight pieces of 1″.

• Transfer pieces of two lemons to a dry bowl and sprinkle 1tbsp of salt and ¼ tsp of turmeric powder, Repeat the process until all the lemon pieces are added to the bowl. Cover the bowl after mixing the salt and turmeric well and leave the bowl in sunlight for a couple of days.
• In a tempering pan on a low flame dry roast the fenugreek seeds, pepper, cumin seeds one after the other until the aroma is smelt and transfer to a mixer jar. Add the other spices: chili powder, black salt, fennel seeds, and asafetida and spin it to get a coarse powder. Add the sugar to the mix and blitz it once.
• Add the powdered mix to the lemon in the bowl and mix well. Leave it overnight and transfer to dry sterile glass bottles and leave the in the sun for a couple of days for curing
• Wait for a week or longer for the lemon to soak well in the syrup and change color before use

Chef,s Note

This pickle although oil less stays good for a year or more