An age-old Punjabi authentic recipe for a khatta meetha (sour and sweet) lemon pickle that never spoils. It's a digestive medicine, and the older it gets, the more beneficial it becomes. This pickle is very juicy and delicious.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak the Kagzi lemons in water for 2 hours and dry them thoroughly.
Slit the lemons from both sides, keeping the sides intact.
Coarsely grind the black cardamom, black pepper corn, cumin seeds, cloves, and cinnamon stick.
Mix the black salt, white salt, red chilli powder, degi mirch, ajwain, and roasted cumin seeds powder with the coarsely ground spices.
Squeeze out the juice of the lemons with your hands.
Mix all the spices and sugar with the lemons.
Transfer the mixture to a jar.
Keep the jar in sunlight for at least 1 month.
Ensure the lemons are thoroughly dried after soaking to prevent spoilage.
The longer the pickle is kept in sunlight, the better the flavor develops.
How long does it take to prepare and cook traditional lemon pickle?
The preparation time for traditional lemon pickle involves soaking the lemons for 2 hours and then a few additional minutes for the mixing process. However, the actual cooking time is not specified since this recipe relies on sunlight for fermentation over a month.
Is traditional lemon pickle suitable for a vegan diet?
Yes, traditional lemon pickle is entirely plant-based and suitable for a vegan diet. It contains no animal products, making it a great addition to vegan meals.
What can I substitute for black cardamom in lemon pickle if I can't find it?
If you can't find black cardamom, you can substitute it with green cardamom or a combination of ground cinnamon and nutmeg for a similar flavor profile. However, the taste may vary slightly from the traditional recipe.
How should I store traditional lemon pickle to ensure it lasts long?
To store traditional lemon pickle, keep it in a clean, airtight jar and place it in a cool, dry place. For best results, expose it to sunlight for a few hours each day during the fermentation period. Properly stored, it can last for years.
What dishes pair well with traditional lemon pickle?
Traditional lemon pickle pairs wonderfully with Indian dishes such as dal, rice, and parathas. It can also enhance the flavor of sandwiches and salads, adding a tangy kick to your meals.
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