Crushed Lemon Pickle

Recipe Ingredients

6		Lemons ripe and juicy
1 cup	198g / 7oz	Sugar
1 tablespoon	15ml	Salt
1/2 teaspoon	2.5ml	Fenugreek seeds
1/2 teaspoon	2.5ml	Fennel seeds
1/2 teaspoon	2.5ml	Nigella seeds - (kalonji)
2 tablespoons	30ml	Chilli powder red
1 tablespoon	15ml	Salt
1/2 tablespoon	7.5ml	Turmeric powder
1/2 tablespoon	7.5ml	Mustard seeds crushed coarsely
1/2 teaspoon	2.5ml	Asafoetida
1/2 tablespoon	7.5ml	Oil

Recipe Instructions

Wash lemons and wipe dry.

Quarter lemons, deseed them carefully.

Run them in a blender with sugar.

The lemons should turn to coarse crumb like bits.

Heat oil in a small pan, add seeds, allow to splutter, cool.

Add all other ingredients, including salt and lemons, mix well.

Sun this mixture for 4 days till matured.

Making time: 30 minutes. Maturing time 4 days.

Makes: 500 g of pickle (approx.)

Shelflife: 2 months

Source:
"Chutney and Relishes", by Lou Seibert Pappas

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