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
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 Methamba, Coconut Chutney, Amla Murabba, Dal Thuvayal.
Sweet Lemon Pickle Recipe Card
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.
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.