This is a quick and easy
sweet lemon pickle that is ready within minutes as compared to the
traditional recipe, which takes 20 days to prepare. Whole lemons are pressure
cooked with water until the lemon skins are soft. Try to cut the lemons in the
mixing bowl in which the pickle is to be combined with sugar, so that the
juices of the cooked lemons are not lost (this liquid helps to dissolve the
sugar). I have used castor sugar or fine crystals of sugar so that it is
dissolved quickly to make syrup for this pickle. When this pickle is just
prepared, the lemon skins will have a slight bitter aftertaste, which
disappears once the pickle has mellowed for a day. This pickle will last for up
to 3 months, when stored refrigerated.
Storage: up to 3
months. Preparation Time: 30 mins. Cooking
Time: 10 mins. Makes 2 cups.
Ingredients
7 (approx. 300 grams) lemons
2 tbsp. lemon juice
3 tsp salt
1/4 tsp turmeric powder (haldi)
1 1/2 cups castor sugar
2 tsp chili powder
2 tbsp. lemon juice
3 tsp salt
1/4 tsp turmeric powder (haldi)
1 1/2 cups castor sugar
2 tsp chili powder
Method
- Pressure cook the
lemons with 4 cups of water for five whistles until 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 is dissolved. The entire process will take about 15 to 20
minutes.
- Add the chili powder
and mix well.
- Store in a sterilized
glass bottle and leave aside for one day. Next day, the pickle is ready to
eat.
- Store refrigerated for
up to 3 months.
Enjoy -- Bird
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