Lemon Sweet Pickle

Here is another dish from north Karnataka. Recipe courtesy - My relative - Vijaya Hegde from Dharwad.

Ingredients

Lemon - 25
Sugar - 6 cups
Water - 2 cups
Fenugreek Seeds - 1 spoon
Cumin Seeds - 1 spoon
Clove - 5 to 6
Pepper - 5 to 6 corns
Asafetida - 1/4 tea spoon
Chilli Powder - 1 Cup
Salt - 1 cup
Turmeric - 1 tea spoon
Oil - 2 spoons

Method

Wash the lemon properly and allow it to dry. If there is still some water left, remove the same using a clean cotton cloth. Lemon should not contain any water so that pickle can be used for a longer period.

Cut the lemon into 4 pieces and remove the seeds. Mix lemon, turmeric, salt & oil and store it in a air tight jar for about two to 5 days. Every day shake the jar once so that all the ingredients get mixed properly.

After 5 days, now its time to prepare the pickle.

To prepare the masala, roast Fenugreek seeds, Cumin seeds, Cloves and pepper separately. Grind these roasted ingredients into fine powder using a mixer grinder.
Heat the thick bottomed Kadai. Add sugar and water and keep stirring and until very thin syrup is formed. Turn off the stove.


Add ground Masala powder, chilli powder, Asafetida and the stored lemon and stir well until all the ingredients get mixed properly.

Switch on the stove and keep cooking until the bubble starts coming. It takes about 10 minutes to cook. 
Allow it to cool down and later store it in an air tight jar.