Lemon Pickle - 9, A Quick Microwave Method
Nimbu ka Khatta Meetha Aachar
This recipe is based on Mrs. Vinodini Rastogi’s Kumquat Pickle. It mixes the tartness of fresh lemons with hot spices and the raw sweetness of jagary. The microwave cooking idea comes from Lapis Lazuli’s recipe Lemon Pickle in Oil - 2. It is ready almost instantly. It has heat of spices, tartness of lemons and raw sweetness of jagary.
Makes 1 average jam jar full.
250 gm. (approximately 5-6) lemons
2 1/2 tsp. salt
200 gm. jagary/gur/dark brown or muscovado sugar (adjust to taste)
1 tsp. brown cardamom seeds, coarsely ground
1 1/2 tsp. chilli powder (adjust to taste)
1 1/2 tsp. coriander powder
1 tsp. fennel seeds (sonf), coaresly ground (you can use whole seeds too)
1 tsp. nigella seeds or kalaunji/kalownji (nigella sativa)
1 tsp. coarsely ground black pepper
2-3 tbsp. malt vinegar*, enough to make a paste
Scrub the lemons clean in hot water, to get rid of the wax coating.
Cut into small pieces.
Steam in a microwave on full for 5 minutes.
Spread out on a plate and leave in the sun to dry for a day.
Place jagary, chilli powder, cardamom seeds, coriander powder, fennel, nigella seeds, black pepper and salt in a bowl.
Add enough vinegar to make a loose paste.
Add lemons, fold everything in together and fill in a sterilized jars. Leave on a window sill or in hot sun. It is ready to eat within a week.
Also see Pickle and Chutney Selection.