Fete, lemon pickle
Jyamir (round lemon) is a variety of lemon that gives a pleasant fragrance and it is its fragrance that makes it more desirable for most of the people. It is one of the popular types of lemon widely used all over Nepal for various purposes, usually for making pickles. Jyamir is used as an ingredient while making other pickles as well as making Jyamir pickle. The fresh jyamir is also eaten together with rice or lentil squeezing its juice into the food item. It is also considered as a taste enhancer and is also good for health.
One of the main varieties jyamir achar is Fete. It is especially made in Dang district in western Nepal. This paste-like pickle can be stored in an airtight bottle to be used for later.
Jyamir (round lemon), methi (fenugreek seeds), oil, cumin seeds, turmeric, hing (asafetida), jwanu (thyme), timur, bay leaves, salt, sugar (optional) and fennel.
First of all, peel off the jyamir and use the inside (pulp) of the lemon fruit. Then, heat a pan and add oil to it. When the oil is heated, splatter fenugreek, cumin, thyme and fennel seeds and when the seeds start to crackle, add bay leaf, turmeric and after about five seconds, add the jyamir pulp. Stir fry the pulp mixing it well with the spices. After frying for about five minutes, add salt, ground timur powder, asafetida and salt. You can also add sugar if you desire and mix all the ingredients well. Keep stirring it until the mixture turns black colored thick paste. When the black paste is ready, take it off the heat and leave it to cool. After cooling, your Fete is ready to be served with rice, roti or snacks or store it in an airtight bottle for later uses.