How to make Sweet Lemon Pickle Recipe - A unique sweet pickle with the sourness of lemon in it.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Lemons (नींबु), Sugar (चीनी)

Cuisine : Fusion

Course : Pickle Jams Chutneys

Sweet Lemon Pickle

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Sweet Lemon Pickle checkout Teekha Nimbu Achar . You can also find more Pickle Jams Chutneys recipes like Burnt Garlic And Mint Chutney, Green Chutney With Peanuts, Teekha Nimbu Achar, Hirvi Mirchi Cha Thecha. Or try out these recipes from Fusion Cuisine like Soyabean Granules Sabzi, Chilli Dhokla, Musk Melon And Orange Juice, Grilled Vegetable Salad With Honey Mustard And Chi.

Sweet Lemon Pickle Recipe Card

Sweet Lemon Pickle
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Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Sweet Lemon Pickle

  • Lemons skinned 400 grams

  • Sugar 2 cups

  • Citric acid 1/2 teaspoon

  • Salt 1 teaspoon

  • Coriander seeds roasted and crushed 1 teaspoon

  • Cumin seeds roasted and crushed 1 tablespoon

  • Fennel seeds (saunf) roasted and crushed 1 1/4 teaspoon

  • Asafoetida 1/2 teaspoon

  • Black salt (kala namak) 1 teaspoon

  • Kashmiri red chilli powder 2 tablespo + 1 teaspoon

Method

Step 1

Cut lemons into quarters. Soak them in 20% brine solution for two to three months. De-brine in fresh water. Take sugar and three fourth cup of water in a pan and heat.

Step 2

Add citric acid and cook till it reaches 78° brix or a sugar syrup of one string consistency. Add debrined lemons. Mix and cook for three to four minutes.

Step 3

Remove from heat and add salt, coriander seeds, cumin seeds, fennel seeds, asafoetida and mix. Add black salt and mix.

Step 4

Cool and add red chilli powder and mix. Transfer into sterilized bottles and store.

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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.

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