Lemon, Carrot and Dates Pickle

The sun has started playing peekaboo as the winter bids its final goodbyes. The grey and gloomy clouds are giving way to bright cherry sun only to return with cold breezy winds by evenings. That's also how my life has been in the last year. Like a sweet and sour pickle.

But it all changed at the knock of new year. On 6th January our beautiful daughter 'Tasnim' arrived in this world. Our sunshine is here. She has brightened up our lives with much joy and cheer.

Many of you wrote asking about my sudden disappearance from blogsphere. And while I have been protective about my little secret, I want to thank you for keeping me in your mind. Thank you for your generosity of waiting for me to blog again.

And while I haven't been blogging, I have been eating and cooking a storm. Probably more of the former than later but I'm hoping a little chopping while my mom cooks is counted as cooking. Every time I cook with my mom I unlearn. Yes, there is just so much food, techniques and more food that internet puts in your face, sometimes we forget about simple pleasures. Whether it is a simple homemade dal with tempering of ghee or simply cooked mutton stew or this basic of Indian pickle. No fancy spices, oil or ingredients here. Just a good old spicy and sour lemon pickle.

All across India, pickle is often a necessary condiment with daily food. Whether it's for perking up usual fare or to aid digestion, homemade pickles are often found lurking in fridge, counter top or sunbathing in veranda.  Since the sun is around a lot more right now, it's perfect timing to make some pickle with last of winter produce. Whether you bite into the citrus lemon, the crunchy carrot or the lusciously soft and sweet date, each is a  treasure in spicy vinegary syrup.

This particular pickle is not limited to winter and is made all year round in our house. But during winters, winter vegetables like carrot or turnips make a great addition.

Lemon, Carrot and Dates Pickle

This pickle can be made omitting the carrots and dates too, in which case the vinegar and jaggery ratios needs to adjusted. I usually add half of below and then adjust the sweetness as it matures in the sun by test tasting. 

Ingredients

500g lemons*

250g carrots

200g dates

1/3 cup lemon juice

1 cup vinegar (5% acidity)

1 1/2 - 2 tbsp red chilly powder**

1/2 tbsp salt

250g -300g Indian jaggery***

Note

*Typically Indian lime/lemons are used but I have used regular lemons with thin skin. Make sure the lemons are not waxed and best if they are organic since entire lemon goes into the pickle.

** For more spice you can go upto 2 tbsp of red chilly powder. Or more.

*** The sourness of lemons vary from produce to produce and I have also found that the sweetness of jaggery is often inconsistent too. Start with the minimum amount and then adjust the sweetness as it matures in the sun by test tasting. 

Method

Quarter the lemons and remove the seed. Chop the carrots into half inch circles. Deseed the dates and divide into half.

In a non reactive pot, add the lemons, vinegar, salt, half the dates, lemon juice, red chilly powder. Cover and cook for 15 minutes or till the lemons have slightly softened.

Add the remaining dates and carrots and cook for 15 minutes. Let it cool completely. Transfer to sterilized jars and add in broken jaggery. Leave it in the sun for 1-2 weeks until the lemon is completely soft. While it matures, mix the pickle once everyday with a dry spoon.

After it has matured, taste for spice, sweetness and salt. Adjust if required and leave it in the sun for 2 more days.

Store in airtight container at room temperature. The pickle lasts as long as 6 months.