Sweet and Sour Homemade Sweet Lemon Pickle

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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.

Benefits of Jaggery

Jaggery also known as Gud, is prepared from sugarcane juice as a traditional unrefined sugar. It has the natural goodness of minerals and vitamins which is originally present in sugarcane juice itself. The sugars present in jaggery are sucrose and glucose and is often referred as medicinal sugar because it helps in treating dry cough, indigestion and constipation too.

 Some of the Benefits of Jaggery are:

• Jaggery is prepared without the use of chemicals in its processing. It is rich in important minerals like salts, magnesium which strengthens our nervous system and helps to relax our muscles.

• Jaggery with selenium acts as an antioxidant. The potassium and sodium present in it maintain the acid balance in the body cells and control the blood pressure in the body.

• Jaggery is also rich in iron, and helps to prevent anemia. It also helps to relieve tension; take care of asthma because it has anti allergy properties.

• It is good for migraine and is good for girls to ease the cramps during their period.

• It can remove all the blood clots from the body of a woman within 40 days after the birth of a baby.

• It consists of moderate amount of calcium, phosphorous and zinc and therefore helps to purify the blood, prevent rheumatic afflictions and treat bile disorder. It is also helpful to cure jaundice.

• Jaggery mixed with water is known to provide relaxation to the muscles, nerve and help in getting rid of fatigue.

• Jaggery is also used as an ingredient in both sweet and savory dishes across India and Sri Lanka. For example, a pinch of Jaggery is sometimes added to sambar, rasam, and other staple foods in India. Jaggery added to lentil soups (dal) adds sweetness to balance the spicy, salty and sour components, particularly in Gujarati cuisine.

• Jaggery is used in preparing toffees and cakes made with pumpkin preserve, cashew nuts, pea nuts and spices.

• It helps to reduce the water retention in the body and eventually helps in controlling the body weight. Jaggery is a more complex form of carbohydrate than plain sugar. So, it is digested and absorbed gradually and releases energy gradually. This provides warmth and energy for a longer period, without harming the internal organs.

Jaggery has high nutritional value and therefore should be eaten regularly for healthy living. It has multiple health benefits and has high nutritional value and is often suggested by dieticians in the diet.

So here I have given you this awesome sweet lemon pickle..Do try it as it is very easy and totally oil free for the oil conscious people…..it tastes just awesome….Enjoy your process of making 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.

11 thoughts on “Sweet and Sour Homemade Sweet Lemon Pickle

    • hey dear… Asafoetida or asafetida, is the dried latex exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb. it gives nice smell and flavour to the pickle. You will easily get it in the indian stores….and if not you can leave it out….but here we put it for sure….no problem,if you want you can leave it out as there is no substitute for it….:) the pickle will taste as good

  1. Hi Namita…
    I just went through the sweet n sour lemon pickle recipe of yours….
    I intend to make this….but you have not mentioned when to add the red chilly powder n asafoetida. Should it be added along with the lemon to the jaggery n cook for 10 -15 min or after the whole cooking process is done before bottling?

    • Hey Becky,
      First you have to melt the jaggery….then coat the lemon cubes with all the dry ingredients and then add to the melted jaggery and boil it together. Hope this solves your doubts…ask if you have any doubts dear….

      Thank you.

  2. Hi,
    I put the lemon in boiling water to soften the skin and then cut them and put it in the jaggery and sugar syrup along with salt, red chilli powder, turmeric etc. When I do the pickle in India the skin is soft after boiling but now when I do in Toronto the skin is bit chewy , can you plz. Tell me how to make the skin less chewy.

    • Hey Smita…sorry for the late reply…..was busy with some personal things…..I think you have boiled it much longer so they have become chewy. Keep it bottled and with time it will soften….dont worry i too have made the same mistake the first time….:) with time it will soften off….

      • Thanx for the advise Namita. This time I’ll boil the lemons and keep in salt mixture for few days and then add the ajaggery syrup with red chilli powder. I’ll also see that the lemons are not boiled for long . Just put them in boiling water and remove from stove and keep covered for few mins. Let’s see if the peel is softened by this method.

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