You are here: Home> Course > Side Dishes > Pickles / Achar > Instant Lemon Pickle
Instant Lemon Pickle
Tarla Dalal
06 December, 2024
Table of Content
Tags
Preparation Time
30 Mins
Cooking Time
10 Mins
Total Time
40 Mins
Makes
2 null
Ingredients
Main Recipe
7 (approx. 300 grams) lemon
2 tbsp lemon juice
3 tsp salt
1/4 tsp turmeric powder (haldi)
1 1/2 cups castor sugar
2 tsp chilli powder
Method
- Pressure cook the lemons with 4 cups of water for 5 whistles till the lemon skins are soft and give way under the pressure of your thumb.
- Drain and let the lemons cool completely.
- Place the lemons in a large mixing bowl. Cut them into quarters inside the bowl, to retain all the juices. Add the lemon juice and mix well.
- Add the salt and turmeric powder to the lemons and leave aside for 10 minutes.
- Gradually, add the sugar (2 to 3 tablespoons at a time) while stirring continuously so that all the sugar gets dissolved. The entire process will take about 15 to 20 minutes.
- Add the chilli powder and mix well.
- Store in a sterilised glass bottle and leave aside for one day. Next day, the pickle is ready to eat.
- Store refrigerated for upto 3 months.
Instant Lemon Pickle recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 42 cal |
| Protein | 0.1 g |
| Carbohydrates | 10.2 g |
| Fiber | 0.2 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Sodium | 290.9 mg |
Click here to view Calories for Instant Lemon Pickle
The Nutrient info is complete
-15923.webp)
-1720.webp)
-5529.webp)
-10876.webp)
