today we are preparing sweet lemon pickle
here are the ingredients we will need
300 grams lemons, washed, wiped and dried to remove all external moisture
300 grams sugar
1 tsp cumin seeds
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1/4 tsp asafoetida powder
1 tsp ginger powder
1 tsp red chilli powder
1/2 tsp turmeric powder
50 grams salt
3 tbsp lemon juice
remove the seeds
cut each half into 4 pieces. a large lemon into 8 pieces
the smaller ones into only 4 pieces if very small
cut all the lemons into pieces and keep aside
now dry roast the fenugreek seeds, cumin seeds and mustard seeds
keep a wok/kadhai on low heat and add in the 3 spices
fenugrek seeds
mustard seeds
cumin seeds
stir constantly and roast them until they become aromatic and turn a shade brown
once these spices are roasted remove to a plate or bowl and let them cool down completely
the spices have cooled down. coarsely grind them
remove to a bowl
to start making the pickle transfer all the spices to a large bowl
ginger powder
the roasted and ground spices
asafoetida powder
turmeric powder
red chilli powder
and salt
stir until these combine well
put this mixture over the lemon pieces
add in the sugar
and lemon juice
stir everything until well combined
our pickle mixture is ready but the pickle is not
transfer it to a sterilised, dry glass jar and close the cap tightly
keep the jar in the sun for 20-25 days
and shake the jar every morning and evening
during this time the bitter and raw lemon rind will start turning sweeter and softer and eatable
the spices will also blend in well and the pickle will become very delicious
once the curing process is over you can keep the pickle in the kitchen at room temperature and it will keep good for over a year
do try & give your feedback.
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