Traditional Lemon pickle which never gets spoilt! This is an age-old Punjabi authentic recipe, and it's a digestive medicine in fact. The older it gets, the more the benefits. This khatta meetha achaar is very juicy and yummy. Do try this recipe and save it for later use.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak Kagzi lemons in water for 2 hours and dry them thoroughly.
Slit the lemons from both sides but keep the sides intact.
Coarsely grind black cardamom, black pepper corn, cumin seeds, cloves, and cinnamon stick.
Mix black salt, white salt, red chilli powder, degi mirch, ajwain, and roasted cumin seeds powder with the coarsely ground masala.
Squeeze out the juice of the lemons with your hands.
Mix all the masala and sugar with the lemons.
Transfer the mixture to a jar and keep it in sunlight for at least 1 month.
Ensure the lemons are dried thoroughly after soaking to prevent spoilage.
Keep the jar in direct sunlight to enhance the flavor and preserve the pickle.
The pickle tastes better as it ages, so store it for a longer duration for enhanced benefits.
How long can this pickle be stored?
This pickle can be stored indefinitely as long as it is kept in a clean, airtight jar and exposed to sunlight initially.
Can I use regular lemons instead of Kagzi lemons?
Kagzi lemons are preferred due to their thin skin, but regular lemons can be used if Kagzi lemons are unavailable.
Why is sunlight important for this recipe?
Sunlight helps in fermenting the pickle and enhances its flavor while preserving it for a longer duration.
Can I skip sugar in the recipe?
Sugar is essential for balancing the flavors and achieving the khatta meetha taste. Skipping it will alter the traditional taste.
Is this pickle suitable for digestion?
Yes, this pickle is considered a digestive medicine due to the combination of spices and lemon.
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
