Sweet And Sour Lemon Pickle Recipe
This Sweet and Sour Lemon Pickle is a quintessential Indian condiment that balances the sharp tang of lemons with the sweetness of sugar and the spicy kick from red chili powder. It’s a perfect accompaniment to your meals, offering a burst of flavor and a touch of heat. With its simple ingredients and a traditional preparation method, this pickle can stay fresh for up to a year when stored properly, making it a must-try addition to your pantry.
Ingredients
| Ingredient | Quantity |
|---|---|
| Lemons (thin-skinned variety, cut into wedges) | 1/2 kg (approximately 4-5 lemons) |
| Sugar | 1 cup |
| Salt | To taste |
| Red Chili Powder | 7 tablespoons (adjust to taste) |
Nutritional Information (per serving, based on 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 80 kcal |
| Protein | 1 g |
| Carbohydrates | 22 g |
| Sugars | 20 g |
| Fiber | 2 g |
| Fat | 0 g |
| Sodium | 800 mg |
Instructions
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
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Wash the Lemons: Begin by washing the lemons thoroughly and wiping them completely dry using a clean cotton cloth. Make sure that there is no moisture left on the lemons, as moisture can spoil the pickle.
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Cut the Lemons: Cut the lemons into quarters and remove any seeds. This step is important as the seeds can add bitterness to the pickle.
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Mix Sugar and Salt: In a clean, dry, and sterile bottle, add the sugar and salt. Secure the lid and shake the bottle well to mix them together.
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Add the Lemons: Carefully add the cut lemons into the bottle with the sugar and salt mixture. Close the lid tightly and shake the bottle again to ensure that all the lemons are coated evenly with the sugar-salt mixture.
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Sun Exposure for 10-15 Days: Place the bottles in direct sunlight for 10 to 15 days. During this time, the lemons will soften and release their juices. If you do not have sunlight, you can leave the lemons inside the house for about 25 to 30 days.
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Boil the Lemons: After 25 to 30 days, the lemons will have softened in their juices. Transfer the lemons and the juices into a hot saucepan. Bring it to a boil and allow it to cook for 3 minutes. This step ensures that the lemons are thoroughly cooked.
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Add Red Chili Powder: Once the lemons are boiled and softened, add the red chili powder and stir well to incorporate it evenly. Continue cooking for another minute to allow the flavors to meld together.
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Cool and Store: Turn off the heat and let the mixture cool completely. Once cooled, transfer the pickle into clean, dry, and sterile bottles. Seal the bottles tightly to prevent contamination.
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Serve: This Sweet and Sour Lemon Pickle is now ready to be enjoyed. You can serve it with Whole Wheat Lachha Paratha for a delicious breakfast or pair it with Curd Rice with Mint Flavor for a comforting South Indian meal.
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Storage Tips: If stored properly in airtight containers, this pickle will stay good for up to a year. Always use clean and dry spoons to serve the pickle to ensure it stays fresh for a longer period.
