Thursday 13 March 2014

Pulpy Sweet & Salted Lemon Pickle

Here’s a shout to all those people who thought that making a pickle was difficult job. Today I am sharing a very easy recipe of lemon pickle. This pickle is sweet and salty in taste and doesn’t have any preservatives and can be easily stored in an air tight container for more than a year. Best thing about this pickle is that you can serve it with any dish and one thing I can vouch for is that kids just love to eat this pickle with paranthas.

250 Gms Lemon
300 Gms Sugar
½ teaspoon Asafetida (Hing) Powder
½ teaspoon Black salt
½ teaspoon Salt
1 teaspoon Deggi Lal Mirch Powder

·         Cut lemon in small pieces and take out all the seeds.

·         Grind the lemon in a mixer

·         Then put these churned pieces of lemon in a stainless steel pot and then add sugar, asafoetida powder, black salt, salt and deggi lal mirch

·         Then put the stainless steel pan on medium flame and keep stirring it till it reaches boiling point (it will take approximately 2-3 minutes)

·         After it cools down then put in an air tight container and store at room temperature
·         Use this lemon pickle after 2-3 weeks

Note: You can change the quantity of salt or sugar according to taste

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