INGREDIENTS:
6 thin skinned juicy lemons/lime
1 inch ginger
1/4 cup salt
1/2 tbsp turmeric
1/2 tbsp chilly powder
2 tbsp white vinegar – add more if lemons are not sour enough
1/2-1 cup sugar or jaggery – as per taste
DIRECTIONS:
Wash lemons and ginger, wipe it dry and chop into pcs. Remove seeds if any.
Mix lemon, ginger, turmeric and salt and refrigerate in a glass jar for 2 weeks.
Stir once in a few days with a clean dry spoon.
After 2 weeks, add sweetener, chilli powder and vinegar and grind it to a smooth jam like consistency.
Adjust spices and sweetener as needed.
Store in glass jar and refrigerate.
CREDITS/NOTES:
This yummy lemon pickle recipe is from my aunty Pushpa. It goes very well with rotis, methi thepla, aloo parathas etc. I Sometime I use it as a base in dressings for salads.
Note: make sure to use thin skinned lemons with skins that are not too bitter.