Lemon pickle is the most widely used and made pickle in India. Every body loves pickle. Lemon being a very rich source of vitamin C is very healthy and used widely in Indian and even western kitchens. Here I have prepared a Sweet Lemon Pickle using Jaggery/plam sugar. It does not contain oil and is sweet sour and spicy. Jaggery/palm sugar is also very healthy and used extensively in India. It has many medicinal properties.
Our neighboring aunty helped in making this pickle. She guided me how to make it. She is very generous and helps me like my mom if i have any doubts. This turned out to be super hit in my house. It can be made very easily. but before having it we need to wait for a month atleast for all the juices to penetrate in the lemon skin and the skin to become tender. Make this lemon this summer season and enjoy it.
What do we need:-
15 Lemons, ripe and fresh
50 gm Red chillie powder
2 tsp Turmeric powder (haldi)
1 tsp Asafoetida powder (hing)
Salt to taste (approximately 100 gm)
1 cup Jaggery/Plam sugar (gud/gul) grated/slivered
How do we do it:-
1 Wash, wipe dry the Lemons the earlier day. Keep them overnight.
2 Cut them into 8 cubes per lemon and try to remove the seeds from it as they will make the pickle bitter.
3 Take the grated jaggery in a vessel and keep it to melt with 1-2 tbsp of water.
4 When it melts 75 % remove from flame and keep aside. The remaining jaggery will melt in its own heat.
5 Keep it to cool to room temperature.
6 Take a mixing bowl and mix the lemons with all the other ingredients.
7 Put the mixed lemons in the melted jaggery vessel and boil the mixture for 10-15 minutes.
8 This process will release the lemon juice and will make the lemons soft and the pickling process will be fastened.
9 Boil the mixture till it becomes a bit thick (not too much, it should be like syrup consistency).
10 Remove from flame and keep aside to cool.
11 Before bottling, mix properly, check for taste.
12 After bottling store in cool dark place.
1 If you don’t want to boil the mixture you can just add the melted jaggery and all other ingredients and bottle it up. This will take more than a month for the lemon skin to get soft.
2 Do not mix the pickle for the first 3 days. Later from then you have to stir it once everyday till the lemon skin has become soft and transparent.
3 Remove the seeds as they will make your pickle bitter.
4 Use a dry wiped spoon for stirring the pickle everytime you stir it and close it air tight.
5 It will take about 15-20 days or more for the skin of the lemon to get soft and this pickle will stay for a year or so.
6 Check the seasoning as everybody’s taste is different and adjust it accordingly.