Hello friends hope you are all good. So today I am up with some thing really tangy , sweet and hot lemon pickle which I used to enjoy in my childhood. My mom used to make these pickles in winter and store for upcoming summer.
These are so easy to make and they go well with parantha, biriyani, toast and what not. The best part is it doesn’t have a drop of oil and stays good for a year or more then that if stored properly. But trust me it will finish off way before that.
So here’s the recipe hope you all will give it a try.
25 ripe lemons
2 tbsp achar masala(you can use store bought i make my own refer notes if you want my way.)
500 gm sugar
100 gms jaggery
100 gms kashmiri chili powder
100 gms salt
1 tbsp fennel seed
The preparation of this pickle is started a day ahead. Choose good quality lemons wash and wipe dry with muslin cloth.
Cut each pickle into 8 equal parts and remove each and every seed from them.
Place the chopped lemon in a food grade plastic vessel and cling wrap it and place in fridge for overnight.
Next day take it out pulse it in grinder in 3 batches and remove it a heavy bottomed steel vessel.
Add in salt, chili powder, achar masala and sugar. Mix well and cook it in a very low flame till sugar is melted and the mixture starts to boil.
Next add in jaggery and fennel seeds and again boil till the mixture looks little thick. Switch off the gas. Don’t over cook or else the pickle will be hard.
Now store this in a clean sterilized bottle once it is completely cooled.
For achar masala.
1/2 tbsp mustard seeds
1/2 tbsp carrom seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1 tbsp fennel seeds
1 tbsp chili powder
1/2tbsp coriander powder
1 tbsp dry mango powder.
Dry roast mustard,fenugreek,nigella,carom and fennel seeds separately and grind into fine powder. Mix in coriander and chili powder. This measurement yields 50 gm masala so you can use it as and when required.