Thursday, Dec 20 2007

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Crushed Lemon Pickle

Ingredients:

12 ripe healthy lemons
350 gms. Sugar
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt

Method:

1. Quarter lemons, remove all seeds.
2. Put sugar and lemon pieces in a small grinder.
3. Run in short spurts, till lemons are crushed in coarse pieces.
4. Remove into a clean dry glass bowl or wide mouthed jar.
5. Add all other ingredients. Mix well with a wooden ladle or fork.
6. Tie mouth with a clean dry muslin cloth.
7. Keep each day in hot sunlight, each day for at least 4-5 days.
8. Check to see is sugar has melted completely.
9. Close lid tightly, and store in cool, dry place.
10. Never use a wet spoon to remove pickle, to make it last.

Making time: 30 minutes(except maturing time)
Makes: 1 kg. pickle (approx.)
Shelflife: 3 months or more

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