Cuisine: Karnataka state of India
Ingredients:
Lemons – 15
Mango ginger (Optional) – 3 inches piece
Roasted Mustard seeds powder – 2 teaspoons
Roasted Fenugreek seeds powder – 2 teaspoons
Salt – 1 cup
Chilli powder – ½ teaspoon
Jaggery – ½ kg
Seasoning (optional):
Coconut oil – 1 tablespoon
Mustard seeds – ½ teaspoon
Curry leaf – 2 sprigs
Asafoetida – a pinch
Method:
Wash the lemons cleanly and wipe them with a cloth. There should not be any moisture left on the lemons. Then, cut each lemon into 8 pieces and remove the seeds. After cutting, transfer all the lemon pieces into an air-tight glass jar. Peel and cut the mango ginger into small pieces. Add them into the jar. Then, add salt and mix. Close the lid and set the jar aside for 15 days. 15 days later, heat a kadai / pan and add jaggery into it. Let the jaggery melt and cook until single thread consistency (Take little syrup on your thumb finger and touch it with your index finger. The syrup should touch to the fingers and a string will appear in the middle of both fingers). Let the jaggery cool down a little. Then add the lemon pieces into it. Add roasted mustard seeds powder, roasted fenugreek seeds powder, chilli powder and salt (if required). Mix until everything combines well. Heat oil in a pan to make the seasoning. Add mustard seeds and sauté until they splutter. Then add curry leaves and asafoetida. Add this seasoning to the lemon pickle and mix. Transfer the Lemon pickle into an air-tight jar and store. Nimbehannu Uppinakayi / Sweet Lemon Pickle will stay for 1 year without refrigeration.
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