Friday, 21 September 2012

Sweet Lemon Pickle

Sweet Lemon Pickle

2 kgs fresh lemons (large)
100 gms salt
4 tblsps red chilli powder
1 tblsp turmeric
1 tblsp asafoetida
1/2 kg sugar or 3/4 kg jaggery

After a month mix, in a big vessel, the sugar, red chilli powder and asafoetida with the softened lemons. Store again in ajar.
After two or three days, the pickle will be ready.
(If you prefer jaegery to sugar, use the best quality jaggcry, or the pickle will spoil. The jaggery will need to be grated before adding to the lemons.)

1 comment:

  1. Here is the Easy to make Recipe for Sweet Punjabi Lemon Pickle :


    9 lemons

    4 tablespoon coarse or kosher salt

    1 1/2 tablespoon cumin seeds,toasted, ground

    1 tablespoon coarsely ground black pepper

    3 cup sugar

    2 tablespoon seedless raisins

    8 dried, hot red peppers


    Wash the lemons in cold water and dry thoroughly.

    Quarter 6 of the lemons from the top almost all the way through to the bottom, leaving about 1/2 inch so they'll hold together. Squeeze the juice from the other lemons.

    Mix the salt, cumin and black pepper in a small dish, and mix thoroughly with the lemons, Stuff the lemons into a quart jar and pour in the lemon juice.

    Cover with cheesecloth to prevent dirt from getting in the jar, and let sit in the open for about 1 week.

    On the 7th day, pour the juices from the jar into an enamel or stainless steel pan, add the sugar and cook over low heat, stirring, until the sugar dissolves. Add the lemons and cook, stirring gently, for 8 minutes or so. Stir in the raisins and peppers. Put the lemons in a sterilized jar and seal with the lid. Let sit for a week or so before eating. Use like you would any pickle, as an accompaniment.