Sweet Lemon Pickle

 Lemon Pickle - Sweet

Pickle Making Time

Preparation Time : 5 min

Cooking Time : 15 min

Total : 20 min

Ingredients

Lemon (Ripe or Unripe fruit. Unripe fruit is little bit sour) - 4

Green Chili, cut into small pieces - 1

Sesame Oil or Sunflower Oil/Groundnut Oil - 1 tbsp

(Sesame oil is well suited for making pickles. Its aroma that gives the flavour. If allergic to sesame seeds, go for Sunflower oil)

Curry Leaves - 1 twig

Asafoedita - 1/2 tsp

Pickle Powder - 1 tsp 

(If there is no pickle powder, dry fry fenugreek seeds (1/2 tsp), Mustard seeds (1 tsp), Red Chili powder (One and half tsp) separately and grind finely)

Jaggery - 1 tbsp 

Salt as per taste  

Method 

Keep a Kadai on stove. Add the oil. Keep the flame in medium.

Add mustard and fenugreek (if you add pickle powder, drop mustard and fenugreek from adding). Add asafoetida, saute. 

Then fry green chilies, curry leaves. 

Put the cut lemon pieces in the kadai. Saute a little. Add little salt and water. Cook well until the lemon slices become tender. 

 

Now add the ground powder. Boil until the raw smell disappears. Let the water dissipates. 

Then add the jaggery. Let the jaggery to dissolve. Taste it and add more jaggery, if you want. 

If there is no jaggery, replace with sugar. 

Don't it boil for long time. Turn off the stove after the jaggery dissolves. Or else the lemon pieces would become hard. 

  

Now cool and keep in a dry container. Keep it outside for a day. Let it get soaked well. You can use it by keeping it inside fridge. Use a dry spoon whenever taking the pickle.

Enjoy with any meal