This classic sweet and sour lemon pickle is a delightful addition to any meal. It’s a labor of love, bringing together the tangy richness of lemons with warm spices, creating a flavorful accompaniment to your dishes.

Ingredients:

 

Lemons: 5 kg, washed and dried thoroughly

Salt: 500 g

Sugar: 2.5 kg

Black Pepper: 15 g, ground

Cumin Seeds (Jeera): 5 g, ground

Fennel Seeds (Saunf): 100 g, ground

Powdered Spice Mix:

Cinnamon (Dalchini)

Cloves

Cardamom

Combine equal quantities of each and make into a fine powder (use only 25 g for this recipe)

Fenugreek Seeds (Methi Dana): 20 g, ground

Carom Seeds (Ajwain): 10 g, ground

 

Instructions:

Step 1: Prepare the Lemons

1. Cut and Salt the Lemons: Cut each lemon into desired-sized pieces (quarters or eighths work well). Place the cut lemons in a large mixing bowl.
2. Add Salt: Sprinkle the 500 g of salt evenly over the lemons. Mix well, ensuring each piece is coated with salt.
3. Leave Overnight: Cover the bowl and leave it at room temperature overnight. This helps soften the lemon peels and releases their juices, which is key to a flavorful pickle.

 

 

Step 2: Cook the Lemons with Sugar

1. Transfer to Stove: The next day, transfer the salted lemons and their juices to a large, heavy-bottomed pot.
2. Add Sugar: Add the 2.5 kg of sugar to the pot and stir gently to combine.
3. Bring to a Boil: Place the pot on medium heat and bring the mixture to a gentle boil. Stir occasionally to ensure the sugar dissolves completely and doesn’t stick to the bottom.
4. Simmer: Allow the mixture to boil for 2-3 minutes, then reduce to a simmer. Let it cook until the lemon peels have softened and the mixture has thickened slightly, forming a syrupy consistency. This usually takes about 15-20 minutes, depending on the ripeness of the lemons.

Step 3: Add the Spices

1. Remove from Heat: Once the mixture has thickened and the lemons are soft, remove the pot from the stove.
2. Add Spices: Add the ground black pepper, cumin, fennel seeds, and the 25 g of the cinnamon-clove-cardamom powder. Follow with the ground fenugreek seeds (methi dana) and carom seeds (ajwain).
3. Mix Well: Stir well to evenly distribute the spices throughout the pickle. This step infuses the mixture with the warm, earthy flavors of the spices.

 

 

Step 4: Store the Pickle

 

1. Allow the pickle to cool completely.

 

 

2. Transfer the cooled pickle to clean, dry glass jars or ceramic containers. Ensure the jars are airtight to prolong the shelf life of the pickle.

 

Step 5: Maturing the Pickle

For the best flavor, store the jars in a cool, dark place for at least 1-2 weeks. This aging process allows the flavors to meld and intensify over time. The pickle will continue to improve in taste the longer it sits.

 

 

Tips for Serving and Storage:

This lemon pickle pairs beautifully with rice, parathas, or as a tangy side to any Indian meal.

Store in a cool, dry place, away from direct sunlight. It will keep for several months if stored properly.

 

Nutritional Value (Per Serving):
Approximate values based on a 1 tbsp serving size

Calories: ~45 kcal

Protein: ~1 g

Fats: ~1 g

Carbohydrates: ~11 g

Fiber: ~1 g