How to make Elamcha Urga -
Lemon pickle
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Lemons (नींबु), Dates (खजूर)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
For more recipes related to Elamcha Urga checkout Nimbu Ka Achar, Sweet Lemon Pickle, Teekha Nimbu Achar. You can also find more Pickles, Jams and Chutneys recipes like Vinaigrette Dressing Apple Pineapple Jam with Pistachios Amle Ka Murabba Amsulachi Chutney
Elamcha Urga Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Elamcha Urga Recipe
Lemons 10
Dates 225 grams
Salt 1 1/2 tablespoons
Sugar 3 1/2 tablespoons
Vinegar 2 tablespoons
Garlic 4 cloves
Ginger 1 inch piece
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Mustard seeds 2 teaspoons
Red chilli powder 2 tablespoons
Method
Step 1
Wash, wipe dry and quarter lemons and remove all the pips. Place in a pan along with vinegar, salt and sugar. Cover the pan and simmer over a low heat until the lemons have softened. Remove the lemons and keep aside.
Step 2
De seed dates. Peel, wash and wipe dry garlic and ginger. Then grind them along with dates. Heat oil in a pan and fry cumin seeds and mustard seeds. Remove from heat and add the vinegar used to cook lemons.
Step 3
Add red chilli powder, return to heat and stir for a minute. Slowly add the ground dates, ginger and garlic. Finally add the lemons and boil for few minutes. Allow to cool, then pour into heated sterilised jars. Seal while warm.
Nutrition Info
Calories : 1255 Kcal
Carbohydrates : 153.1 gm
Protein : 8.1 gm
Fat : 67.5 gm
Other : Fiber- 20.8gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
