There aren’t pickles that I don’t love and this one is no exception, I think I get this love for pickles from my paternal grandmother. She, in turn, adored my Mums pickles. Mum has a special art for making Faral, Pickles, and Ladoos. She has no exact measurements hence I have to keep a close eye while she makes anything so that I can record it for my readers. When I called to ask her the recipe for Lemon Pickle she gave me two versions one with sugar and one with Jaggery. I made the version with Sugar and I am in love. We always had an array of pickles on the dining table and I can never forget the expressions Aaji had on her face. If she is watching me now she’d be very proud of my pickle making Marathons.
Sweet Lemon Pickle
Chilli Powder-3 tbsp
Buy lemons that are thin skinned and clean them thoroughly. Dry every lemon and cut them into wedges.In a clean glass bowl, add the salt and turmeric. Mix well and set this covered aside for 10 days, mixing with a clean spoon every day. After 10 days the lemons would have become soft. At this stage, it resembles liquid gold. After this add 1.5 cups of sugar and mix well. Leave this untouched and covered for 4 days. After this, you’ll see that it has a lot of “khar” /”rasso”/ liquid. Add the chili powder. Mix well and store in an airtight jar. Take a small portion and keep it on the table to eat every day. Enjoy with dal bhath, thepla, and handvo.