Monday, August 10, 2009

Sweet & Spicy lemon pickle

8 lemons

1 orange

1 half-ripe mango

1" piece of ginger

1 clove of garlic

2 green chillies (slit in the middle)

2 tsp red chilli powder

1 tsp asafoetida ( hing/kayam podi)

2 tbsp oil

1/2 tsp mustard seeds

a bunch of curry leaves

1/2 tsp methi powder (uluva podi)

a small piece of jaggery

salt to taste


Cut lemon & orange into small bite size pieces.

Peel & cut mango into bite size pieces.

Heat oil in a pan. Add mustard & curry leaves. Wait till the mustard seeds splutter & then add ginger, garlic & green chillies. Fry till they turn golden brown.

Then add red chilli powder & hing(kayam podi) & fry for 2 mins.

Add the cut lemon & cook till the skin starts becoming soft. Add the orange & cook till it becomes soft.

Add the mango pieces & cook till the oil begins to float on top.

Mix in jaggery & salt.

Turn off heat & add 1/2 tsp methi (uluva)powder.

When it cools, store in an airtight container. Leave it as it is for atleast a week till the lemon gets really soft.

Serve with curd rice.

This recipe is a part of Complete My Thali (CMT) Event on Nivedita's Kitchen

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