Secret no more! You can’t trust much, but you can always trust classic homemade pickles and sauces like this lemon pickle recipe from our family.
Grandma’s name: Induben Natubhai Patel
Location: Party Streets Of Eldoret
Occupation: Mean and Lean Pickle Making Machine! LOL and one of my many grandmothers!
½ Kilo Small Yellow Lemons
3 Tablespoons Salt (For Curing)
½ Tablespoon Turmeric
100 gms Jaggery (preferably brown but white works as well)
50 gms Crushed Coriander Seeds
50 gms Store-Bought Pickle Mix
5 Tablespoons Oil
1 Teaspoon Mustard Seeds
2 Tablespoons Kashmiri Chilli Powder
5 Big Cloves
1 Cinnamon Sticks
100 gms Dhana Jeera (A mix of ground coriander seeds and cumin seeds)
- Wash the lemons and slice each one into 4 pieces.
- Add them to a mixing bowl and sprinkle in the salt and turmeric. Mix well, cover and set aside for 10 days. Toss the lemons in the bowl every couple of days to ensure the lemons soften evenly. On day 11, boil them in water for 5 minutes and set aside to dry.
- To a medium-hot pan add oil, mustard seeds, cloves and cinnamon. Once the mustard seeds start to pop, add in the Kashmiri chilli and Dhana jeera powder. Add the Jaggery to the pan and let it melt. Take the pan off the heat and add the crushed coriander seeds and cured lemons. Mix Well.
Store the pickle in an airtight container away from sunlight, in a cool, dry place and allow the lemons to soak in all the flavours of the pickle before eating it with everything from Indian food to fried food.
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