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
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 Cheese And Herb Dip, Roasted Peanut Chutney, Elamcha Urga, Tomato Chutney.
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.
