How to make Sweet Lemon Pickle - 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 : Indian

Course : Pickles, Jams and Chutneys

Sweet Lemon Pickle Recipe Card

Sweet Lemon Pickle
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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.    

For more recipes related to Sweet Lemon Pickle checkout Nimbu Ka Achar, Teekha Nimbu Achar. You can also find more Pickles, Jams and Chutneys recipes like Salsa Fresca, Amle Ka Murabba, AMLA PICKLE, Spinach Dip.

Prep Time : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Sweet Lemon Pickle Recipe

  • 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.