‘Neebu ka achaar‘ or lemon pickle is my favorite.Lemon is a versatile ingredient.You can make it sweet lemon pickle or sour one.It tastes great with Indian flat breads.Perfectly goes with rice dishes as well.We can make it easily with very little cooking.Pickles today are a big industry.Commercial ones add preservatives,citric acid and vinegar to ensure long shelf time.However they are not good for health in the long run.
Home made pickles need only one careful skill.
We need to store this in a dry bottle.
Avoid touching the pickle with bare hands so that no moisture sneaks in.
We use jaggery in this recipe, so it helps avoid the chemical sugar, used in commercial pickles in the market.It is also gluten-free and vegan.
Scroll below to read the sweet lemon pickle recipe:
Ingredients
- 1 kg yellow lemons
- 250grams jaggery
- Spices:
- 2 tbsp. black salt
- 1 tsp. cumin
- 1 tsp. carom
- 1 tsp. black pepper
- 1/4 tsp. asafoetida
- 1 tsp. cinnamon
- 5-7 cloves powder
- 1 tbsp. red chilli powder
Instructions
- De-seed the lemons before juicing.
- Cut remaining lemon flesh into smaller pieces to store in a fresh sterilized air-tight glass jar.
- Add lemon juice along with black salt to the jar before placing out in the sun.
- For the next 4-5 days, once a day, turn the lemons in the juice with a dry spoon.
- Heat jaggery in a large heavy-bottomed pan till it melts. Put the prepared lemon in.
- Mix all the spices, add to the pan.
- Stir with a spatula for a few minutes till it is cooked.
- Store in the same bottle and keep it in sun for 10 days.
- Store in a cool dry place.
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