IndianSide DishVegetarian

Sweet And Sour Lemon Pickle Recipe

Name: Sweet And Sour Lemon Pickle Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg lemons - (thin skinned variety) cut into wedges; 1 cup sugar; salt - to taste; 7 tablespoons red chilli powder - (adjust)

A vegetarian Indian recipe with lemons - (thin skinned variety) cut into wedges, sugar, salt - to taste. Ready in 45 min, serves 4.

Curated byAarav Mehta🇮🇳

Calories

340kcal

Estimated Cost

₹120-270

Carbs37g

Protein20g

Fats12g

Servings Scaler

Instructions

18 steps

1
To begin making the Sweet And Sour Lemon Pickle, wash lemons well and wipe them completely dry with clean cotton cloth
lemons - (thin skinned variety) cut into wedges(1/2 kg)
2
There should be no moisture at all
3
Cut the lemons into quarters and remove the seeds from the lemons
lemons - (thin skinned variety) cut into wedges(1/2 kg)
4
Into clean dry sterile bottles, add sugar and salt, shake well to mix
lemons - (thin skinned variety) cut into wedges(1/2 kg)sugar(1 cup)salt - to taste
5
Add the cut lemons into the bottles and shake again to make sure all the lemons are coated well
lemons - (thin skinned variety) cut into wedges(1/2 kg)
6
Close the lid tight and place these lemon bottles in sun light for about 10 to 15 days
7
If you don’t have sun, then you have to leave the lemons inside for about 25 to 30 days
lemons - (thin skinned variety) cut into wedges(1/2 kg)
8
Lemons will soften in the juices inside the bottle
lemons - (thin skinned variety) cut into wedges(1/2 kg)
9
After 25-30 days, transfer the softened, partially cooked lemons into a hot sauce pan along with its juices
lemons - (thin skinned variety) cut into wedges(1/2 kg)
10
Bring it to boil and let it boil for 3 minutes, this will cook the lemons completely
lemons - (thin skinned variety) cut into wedges(1/2 kg)
11
Add chili powder, mix well
tablespoons red chilli powder - (adjust)(7)
12
Continue to cook for a minute
13
Turn off flame
14
Let it cool completely
15
Transfer into clean dry sterile bottles
lemons - (thin skinned variety) cut into wedges(1/2 kg)
16
If stored well, this pickle will stay good for even a year
17
Always use clean dry spoons to remove the pickles and keep the pickles closed well
18
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

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Recipe Source: archanaskitchen.com

IndianSide DishVegetarian

Sweet And Sour Lemon Pickle Recipe

A vegetarian Indian recipe with lemons - (thin skinned variety) cut into wedges, sugar, salt - to taste. Ready in 45 min, serves 4.

Curated byAarav Mehta🇮🇳

Cook Time45 min

Calories

340kcal

Est. Cost₹120-₹270

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

37g(44%)

Protein

20g(23%)

Fats

12g(33%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

Ingredients Checklist

0 OF 4 COLLECTED

Directions

18 steps

1
To begin making the Sweet And Sour Lemon Pickle, wash lemons well and wipe them completely dry with clean cotton cloth
lemons - (thin skinned variety) cut into wedges(1/2 kg)
2
There should be no moisture at all
3
Cut the lemons into quarters and remove the seeds from the lemons
lemons - (thin skinned variety) cut into wedges(1/2 kg)
4
Into clean dry sterile bottles, add sugar and salt, shake well to mix
lemons - (thin skinned variety) cut into wedges(1/2 kg)sugar(1 cup)salt - to taste
5
Add the cut lemons into the bottles and shake again to make sure all the lemons are coated well
lemons - (thin skinned variety) cut into wedges(1/2 kg)
6
Close the lid tight and place these lemon bottles in sun light for about 10 to 15 days
7
If you don’t have sun, then you have to leave the lemons inside for about 25 to 30 days
lemons - (thin skinned variety) cut into wedges(1/2 kg)
8
Lemons will soften in the juices inside the bottle
lemons - (thin skinned variety) cut into wedges(1/2 kg)
9
After 25-30 days, transfer the softened, partially cooked lemons into a hot sauce pan along with its juices
lemons - (thin skinned variety) cut into wedges(1/2 kg)
10
Bring it to boil and let it boil for 3 minutes, this will cook the lemons completely
lemons - (thin skinned variety) cut into wedges(1/2 kg)
11
Add chili powder, mix well
tablespoons red chilli powder - (adjust)(7)
12
Continue to cook for a minute
13
Turn off flame
14
Let it cool completely
15
Transfer into clean dry sterile bottles
lemons - (thin skinned variety) cut into wedges(1/2 kg)
16
If stored well, this pickle will stay good for even a year
17
Always use clean dry spoons to remove the pickles and keep the pickles closed well
18
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