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Instant Lemon Pickle

May-17-2017
Poonam Bachhav
10 minutes
Prep Time
30 minutes
Cook Time
40 People
Serves
Read Instructions Save For Later

ABOUT Instant Lemon Pickle RECIPE

Lemon pickle is in India and there are many variations to it. This one is an instant recipe, which means the pickle can be consumed immediately and does not require to be kept in sunlight for maturation (Pickling Time). This instant lemon pickle is very delicious and tongue tickling as it is sweet, spicy and sour at the same time. Made from just 4 ingredients this pickle is ready under 30 minutes and the recipe is oil free. It can be served with chapatti, any flat bread (Paratha) or puri. It tastes great with Thayir sadam (curd rice) or even with simple dal chawal. This pickle can also be served with fasting food ( food for vrat) like sabudana khichadi or samak rice. Sugar and Salt act as natural preservatives in this pickle and it stays good for about 6 months on refrigeration if handled properly. This is my Mother-in-law's foolproof recipe.

Recipe Tags

  • Pickling
  • Veg
  • Easy
  • Everyday
  • Maharashtra
  • Blending
  • Steaming
  • Side Dishes
  • Healthy

Ingredients Serving: 40

  1. 10 - Medium sized lemons ( approx. 400 grams in weight)
  2. 11/2 Cup - Sugar
  3. ½ Cup - Salt
  4. ½ Cup - Red chili powder

Instructions

  1. Select good quality ripe yellow lemons with thin skin and no spots on them for this pickle. Wash them in clean water and pat dry with kitchen towel. Cut each lemon into 8 pieces. Remove the seeds using a sharp knife.
  2. Add 3 -4 cups of water in a pressure cooker. Keep all the lemon pieces in a vessel and place the vessel in the cooker. Cover the vessel with a plate so that water from steam doesn’t fall in it.
  3. Pressure cook the lemons for 1 whistle and then lower the flame and allow to cook for another 10-12 minutes. Open the cooker once the pressure has released. You will see the lemon pieces are cooked well and the juice has accumulated.
  4. Strain the lemon pieces and collect the juice in a pan. Do not add any water to it. Add sugar to the juice and cook on low flame. Keep stirring. The sugar will melt and we will get the syrup.
  5. Cook the syrup until all the sugar has dissolved and you see bubbles in the syrup. The syrup attains a 2 string consistency by this stage. As the juice is very less and we do not add any extra water, this stage attains very fast (5-7 min)
  6. Add salt and red chili powder to the syrup and stir well. At the end add the cooked lemon pieces and put off the flame. Mix the pieces well with the sauce. Keep stirring the pickle for 1-2 minutes.
  7. The pickle is ready. Let it cool down completely. Transfer to clean dry and sterilized bottle and refrigerate. Use as per need.

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