Halwai January 14, 2020

Ingredients:

• 25 – (fresh) Yellow Lemons
• 1 cup – Vinegar (a little for grinding, the rest for mixing)
• 2 tsp – Jeera/Cumin Seeds
• 2 tsp – Turmeric powder
• 1/2 tsp – Methi
• 2 tbsp – Mustard Seeds
• 3 Pods (whole) – Garlic
• 3 pieces – Ginger
• 1/2 bottle – Sweet Oil
• 1 bunch – Curry leaves
• 20 – Green chillies
• 500 gms – Sugar
• 1 tsp – Salt

Method:

  1. Cut the limes, add salt and keep overnight.
  2. Masala:
  3. The next day, grind jeera, turmeric and roasted methi in a little vinegar. Then add mustard seeds and grind a little.
  4. Lastly, grind garlic and ginger. When done, remove and wash the mixer with diluted vinegar.
  5. Preparation:
  6. Heat the sweet oil in a vessel large enough to hold the pickle. When hot, add curry leaves and fry till they change colour. Then add the masala and fry it.
  7. Let it cook for a little while, then add green chillies cut into slices.
  8. Add sugar, vinegar (and the vinegar used for washing the mixer), limes, etc.
  9. Boil for half an hour on low fire and then store in bottles.