Elamcha Urga

Ingredients list for Elamcha Urga

• 10 Lemons
• 225 grams Dates
• 1 1/2 tablespoons Salt
• 3 1/2 tablespoons Sugar
• 2 tablespoons Vinegar
• 4 cloves Garlic
• 1 inch piece Ginger
• 4 tablespoons Oil
• 1 teaspoon Cumin seeds
• 2 teaspoons Mustard seeds
• 2 tablespoons Red chilli powder

Method

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.
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.
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