I often make this pickle at home, mostly we try to avoid the packaged pickles as little scared of the added preservatives. Usually I make pickles in small quantities and once it is over, I will make again. Most of the times I will have either tomato thokku (pickle) or this lemon pickle in our fridge. I added dates to this pickle, which adds little bit of sweet taste to it, so small kids also love to eat this pickle. In our hometown lemon is called as naranga and this pickle is so popular there. Let’s see how to make it.

Ingredients

• Lemon ————————————— 2 (big size)
• Dates —————————————— 5 (cut it into small pieces)
• Indian chili powder —————— 1 tbsp
• Roasted hing powder ————— 1/4 tsp
• Roasted fenugreek powder —– 1/4 tsp
• Sesame oil———————————- 4 tbsp
• Salt to taste

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Preparing The Lemon

• Wash the lemons and wipe dry with a tissue towel or a clean cloth
• Cut them into halves and squeeze out half of the juice
• Then cut them into big pieces
• Place the lemon pieces in a steamer and steam cook for around 10 minutes
• Switch off the stove and wait for it to cool down
• Once it completely cools down, transfer the lemon pieces into a glass or ceramic bowl
• Add salt, mix it well and keep it in room temperature for a day

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Making The Pickle

• Heat oil in a pan
• Add the dates pieces and saute for around five minutes
• Then add the chili powder, hing powder and fenugreek powder
• Now add the lemon pieces and mix them all together
• After a minute switch off the stove
• Once it completely cools down, transfer it into a glass bottle
• Keep it in the fridge for up to 20 days
• It will taste better after few days

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Links to the above side dishes

• Tomato curry
• Beets Priyal
• Raw Papaya Poriyal