Ingredients:
Lemons 24 large
Salt 4 oz
Dates 12 oz
Jaggery 1½ lb
Garlic cloves 12
Vinegar 1 tbsp
Cumin seeds 1 tbsp
Method:
* Wash and wipe the lemons and quarter them. Sprinkle with salt and put the pieces in a large pickling jar. Cover tightly and keep aside for 3 days.
* On the fourth day. Spread the pieces in a large flat vessel and dry them in the sun for 5 days. Put lemon pieces through a mincing machine to shred. Stone dates and shred too.
* Grind together the cumin, garlic and jaggery.
* Put in a large earthenware vessel, mix in the vinegar, shredded lemon and dates to form thick syrup with a consistency like custard.
* Use more or less vinegar, as necessary.
* Pour into airtight pickle jars and stone for a fortnight before use.
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