Sweet And Sour Lemon Pickle Recipe
Sweet And Sour Lemon Pickle Recipe that is packed with so much flavour, yet made with very few ingredients. Serve it along with parathas or just lemon rice or curd rice.
Sweet And Sour Lemon Pickle Recipe is a simple pickle that is oh so flavourful, made with minimal ingredients.
Just salt, sugar, and red chilli powder and absolutely no oil and this pickle is ready.
Most of the households get involved in pickling process during summers. From seasonal produce like mangoes and gooseberries to everyday ingredients like garlic, vegetables(carrots), tomatoes, chilies, lemons are commonly used in making pickles. Indian pickles are unique for its range of spices that we use in making the pickles. Indian pickles mostly remind us of spicy, tangy and robust flavors.
Serve Sweet And Sour Lemon Pickle with Whole Wheat Lachha Paratha during your breakfast, or serve this pickle along with Curd Rice Recipe With Mint Flavour for a comforting South Indian meal.
You can also try other similar recipes such as
The contest is in association with Preethi Kitchen Appliances.
30 M
15 M
45 M
3-1/2 Servings
Ingredients
- 1/2 kg Lemons , (thin skinned variety) cut into wedges
- 1 cup Sugar
- Salt , to taste
- 7 tablespoons Red chilli powder , (adjust)
How to make Sweet And Sour Lemon Pickle Recipe
To begin making the Sweet And Sour Lemon Pickle, wash lemons well and wipe them completely dry with clean cotton cloth. There should be no moisture at all. Cut the lemons into quarters and remove the seeds from the lemons.
Into clean dry sterile bottles, add sugar and salt, shake well to mix. Add the cut lemons into the bottles and shake again to make sure all the lemons are coated well.
Close the lid tight and place these lemon bottles in sun light for about 10 to 15 days. If you don’t have sun, then you have to leave the lemons inside for about 25 to 30 days. Lemons will soften in the juices inside the bottle.
After 25-30 days, transfer the softened, partially cooked lemons into a hot sauce pan along with its juices. Bring it to boil and let it boil for 3 minutes, this will cook the lemons completely.
Add chili powder, mix well. Continue to cook for a minute. Turn off flame. Let it cool completely.
Transfer into clean dry sterile bottles. If stored well, this pickle will stay good for even a year. Always use clean dry spoons to remove the pickles and keep the pickles closed well.
Serve Sweet And Sour Lemon Pickle with Whole Wheat Lachha Paratha during your breakfast, or serve this pickle along with Curd Rice Recipe With Mint Flavour for a comforting South Indian meal.
Jyothi Rajesh
Jyothi Rajesh is an engineer by profession. Food and any thing related to food is her passion. She loves to cook, style and photograph food. She spends half of my week teaching Robotics to children and the rest of my week she get lost in cooking and photography. She cook for two reasons. First, cooking is, in all honesty, a way to show that she cares about people. It gives her great pleasure to make something that someone enjoys! Second, "I love the quest … the quest for great ingredient combinations, for unexpected flavors, for those “wow” recipes."
