Lemon Pickle is a homemade recipe from my mother. This pickle is not only deliciously sweet and tangy but is also digestive, making it a perfect addition to your daily meals. It has a unique blend of spices that gives a distinct flavour and has ingredients that are easy to find at your local grocery store and is very quick and simple to make.
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Cut the lemons into small pieces and place them in a deep bowl.
Add salt and turmeric, and mix to combine.
Dry roast fennel seeds and fenugreek seeds in a pan on medium-high heat for 3-4 minutes. Cool and coarsely grind them and keep them aside.
Boil water in a deep pot and place a stand in it.
Place the bowl with the lemon pieces and salt on the stand, and cover the pot. Steam the lemons for 15-20 minutes.
Remove the bowl from the pot and let the lemons cool down and become slightly warm.
Add sugar, kashmiri red chilli powder, ground fennel and fenugreek seeds, and black salt to the bowl. Mix everything to combine.
Heat the oil in a pan and add it to the bowl with the lemon mixture. Mix everything again.
Transfer the lemon pickle to a sterilized jar and let it sit for a few days before using it.
Choose lemons that are firm, smooth, and have bright yellow skin.
Store your lemon pickle in a dry and clean container to avoid any spoilage.
Do not use a wet spoon to take the pickle out.
The number of servings for this recipe may vary depending on the portion size served.
How do I make Sweet and Tangy Lemon Pickle at home?
To make Sweet and Tangy Lemon Pickle, start by cutting 1 kg of lemons into small pieces and mixing them with salt and turmeric in a deep bowl. Dry roast fennel and fenugreek seeds, grind them, and set aside. Steam the lemon mixture for 15-20 minutes, then let it cool. Add sugar, Kashmiri red chili powder, ground spices, and black salt, and mix well. Finally, heat oil and combine it with the lemon mixture before transferring it to a sterilized jar. Let it sit for a few days before enjoying!
Is this Sweet and Tangy Lemon Pickle suitable for a vegan diet?
Yes, this Sweet and Tangy Lemon Pickle is suitable for a vegan diet as it contains no animal products. The ingredients are all plant-based, making it a great addition to vegan meals. Just ensure that the sugar you use is vegan-friendly, as some sugars are processed with bone char.
What can I substitute for Kashmiri red chili powder in the Lemon Pickle recipe?
If you don't have Kashmiri red chili powder, you can substitute it with regular red chili powder or paprika for a milder flavor. Adjust the quantity based on your heat preference, as Kashmiri chili powder is known for its vibrant color and mild heat.
How should I store Sweet and Tangy Lemon Pickle for the best flavor?
To store Sweet and Tangy Lemon Pickle, transfer it to a sterilized jar and keep it in a cool, dark place. For optimal flavor, let it sit for a few days before using. Once opened, store it in the refrigerator to maintain freshness, and it can last for several months.
What dishes pair well with Sweet and Tangy Lemon Pickle?
Sweet and Tangy Lemon Pickle pairs wonderfully with a variety of dishes. It complements Indian meals, especially rice and dal, and can also enhance the flavor of sandwiches, wraps, or grilled meats. Use it as a condiment to add a sweet and tangy kick to your meals!
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