Out & About
Cooking with Friends
September 22, 2018
MINALS JUMEIRAH SPICE
Serve this delicious sweet and sour pickle with a meal, as a side or a dip with poppadoms or dry snacks. Keeps for up to four weeks in a jar.
8-10 Small yellow lemons
1 bowl Sugar
3/4 bowl Pickle mix masala
2-3 tsp Salt (our as per your taste)
Chop the lemons finely with the skin. The pips do not have to be removed.
Place the chopped lemons in a food processor, add the sugar and grind for 2-3 minutes.
Place the liquidized lemons in a heavy pan and heat for 8-10 minutes or until you can check ONE thar chasri between your finger tips.
Cool slightly before adding the pickle mix masala. Stir until it is fully mixed.
Keep in the saucepan for 2-3 days to allow all the flavours to absorb. Stir at intervals.
Spoon into a jar and consume within one month.
I'm busy working on my blog posts. Watch this space!
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