Serves: 12–15 people

Ingredients

  • Lemon – 1 kg
  • Salt – 250 g
  • Sugar – 750 g
  • Roasted cumin powder – ½ to 1 cup
  • Red chilli powder – 3 tsp

Method

  1. Wash the lemons thoroughly and wipe them completely dry.
  2. Cut the lemons into small pieces and remove the seeds if required.
  3. In a large bowl, mix the lemon pieces with salt and sugar.
  4. Keep aside for 1–2 hours until the lemons release their juices.
  5. Add roasted cumin powder and red chilli powder. Mix well.
  6. Transfer the mixture to a clean, dry, sterilized glass jar.
  7. Keep the jar in sunlight for 2–3 days, shaking or stirring once daily.
  8. After 2–3 days, the pickle is ready to use.

Serving Suggestions

  • Serve with parathas, roti, dal-rice, or snacks.
  • Best enjoyed in small quantities as a sweet and tangy accompaniment.
  • The flavor improves after a few days of resting.

Tips

  • Always dry the lemons completely before cutting to prevent spoilage.
  • Use a clean, dry spoon while serving.
  • Keep the jar in sunlight for proper curing and flavor development.
  • Stir or shake the jar daily for even mixing.
  • Adjust salt, sugar, and spice according to taste.
  • Store properly in an airtight jar for a longer shelf life.

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