Lemon and Dates Pickle

Directions

• Method to make masala:
• Heat a saucepan and add Mustard seeds.
  
• Dry roast until Mustard seeds are cracked, remove it to a bowl.
  
• Repeat the same with Methi seeds.
  
• Using a grinder or mortar pestle make a fine powder of roasted Mustard and Methi.
  (  Its always good to keep  Chili, Turmeric and Asafoetida ready  in separate bowl before even starting to make Pickle )
  
• Method to make Lemon and Dates Pickle:
• 
• 
• Wash Lemons  and using a steamer, steam  Lemons until its skin is soft and slightly cracked, take around 10-15min.
  
• Once its cooled slice into 4 pieces.
  
• Heat some Oil in a pan and add Ginger, Garlic and Curry Leaves.
  
• Saute until Ginger and Garlic turned light golden brown in color.
  
• Carefully add Chili, Turmeric and Asafoetida into Oil.
  
• Saute on low flame for few mins or until the raw smell of Chili is gone.
  
• Add roasted  Mustard and Methi powder.
  
• Mix everything well.
  
• Add Lemon, Dates and Vinegar.
  
• Mix everything well and add Salt .
  
• Allow everything to cook together and once Dates is cooked down, make sure to check the flavor.
  
• Adjust  Salt and Vinegar if needed.
  
• If Dates are not sweet enough add Sugar or Jaggery.
  
• Make sure to taste the mixture and adjust  Salt and Sugar as needed.
• 
• Allow Pickle to cool down, then store it in a glass jar.
  
• Allow it to sit for 1week so that all  spices would get a chance to marry each other.
• Serve Lemon and Dates Pickle with Rice or Roti.