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Sweet Lemon Pickle
Main Ingredients | Lemons, Sugar |
Cuisine | Indian |
Course | Pickles, Jams and Chutneys |
Prep Time | 21-25 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients
- 400 grams lemons, skinned
- 2 cups sugar
- 1/2 teaspoon citric acid
- 1 teaspoon salt
- 1 teaspoon coriander seeds roasted and crushed
- 1 tablespoon cumin seeds roasted and crushed
- 1 1/4 teaspoon fennel seeds (saunf) roasted and crushed
- 1/2 teaspoon asafoetida
- 1 teaspoon black salt (kala namak)
- 2 tablespo + 1 teaspoon kashmiri red chilli powder
Method
- 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.
- 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.
- Remove from heat and add salt, coriander seeds, cumin seeds, fennel seeds, asafoetida and mix. Add black salt and mix.
- Cool and add red chilli powder and mix. Transfer into sterilized bottles and store.
Nutrition Info
Calories | 2157 |
Carbohydrates | 522.3 |
Protein | 7.6 |
Fat | 5.6 |
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