4 ingredient tangy & sweet lemon pickle with sugar

Sweet lemon pickle recipe with step by step photos. A sweet and sour condiment is this 4 ingredient pickle which is super easy to make. Vegan and Gluten-Free.

This pickle has a sweet taste and is sour, spiced, aromatic with flavors coming from the ajwain or carom seeds.

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lemon pickle

This pickle recipe is very easy to make but is not an instant pickle. It needs some sunlight and a few days is required for the pickle to mature. This is a family recipe.

We make two versions of this pickle – sweet and sour. I have already shared the sour or khatta version – Lemon pickle without oil

To get the sweetness in the pickle, we use sugar. But this same pickle can also be made with powdered or grated jaggery.

Pickles are often had with Indian meals be it lemon or mango pickle or Green chilli pickle. you can even serve pickle with parathas or chapatis.

I have already shared 3 pickle recipes with lemon which are again easy to prepare:

  1. 3 Ingredient Easy lemon pickle with green chillies
  2. Sweet and sour nimbu ka achar with jaggery
  3. Naranga achar (Kerala style pickle)

Also I have shared many Pickle recipes made with different ingredients and some of the popular ones are:

At home our meal is not complete without a pickle. in the summers, I make a large batch of mango pickle and use it for the remaining year. This year I made Andhra avakaya. apart from this I also make small batches of pickles to go with our meals.

This sweet, tangy and spiced pickle can be served with Indian meals.

How to make 4 ingredients sweet lemon pickle

1. Rinse 6 to 7 medium sized lemons (250 grams) very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. You can even wipe dry them very well with a clean kitchen cotton towel or napkin.

lemons to make sweet lemon pickle recipe

2. Before beginning with the recipe, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar are clean and moisture-free. After the lemons are dried well, take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.

lemons to make sweet lemon pickle recipe

3. In a bowl, squeeze a bit of juice from each lemon piece. Do not squeeze the lemons too much. Keep this lemon juice aside.

lemons to make sweet lemon pickle recipe

4. In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder, 3 tablespoons sugar and 1 tablespoon salt. For a more sweet taste, you can add more sugar. Instead of sugar, you can also use powdered or grated jaggery.

making sweet lemon pickle recipe

5. Mix very well.

making sweet lemon pickle recipe

6. Now with clean fingers or a small spoon stuff this dry masala in each lemon. Keep the masala stuffed lemons aside.

making sweet lemon pickle recipe

7. Then place the lemons in a clean glass jar. You can sun dry the jar for 1 to 2 hours if you want.

making sweet lemon pickle recipe

8. Pour the lemon juice which was in the bowl in the jar. You can remove the seeds while pouring the lemon juice.

making sweet lemon pickle recipe

9. Add leftover masala if any on the stuffed lemons in the jar.

making sweet lemon pickle recipe

10. Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is done so that the top does not get spoiled while the pickle is maturing.

sweet lemon pickle recipe, nimbu ka achar recipe

11. Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. I kept on the kitchen window sill and this place in my kitchen gets very good sunlight.

sweet lemon pickle recipe, nimbu ka achar recipe

12. Sweet lemon pickle will be ready after 4 to 5 days. Then you can serve it with your meals. After 4 to 5 days, refrigerate the pickle so that it has a longer shelf life. Stays good for about a month in the fridge.

sweet lemon pickle recipe, nimbu ka achar recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

4 Ingredient Sweet Lemon Pickle

5 from 5 votes
Sweet, spiced and tangy condiment is this 4 ingredient lemon pickle which is super easy to make.
sweet lemon pickle recipe, nimbu ka achar recipe
Author:Dassana Amit
Prep Time:15 mins
Total Time:15 mins
Course:condiment,side dish
Cuisine:north indian,punjabi
Servings (change the number to scale):1 small jar
(1 CUP = 250 ML)

Ingredients

  • 250 grams lemon or 6 to 7 medium-sized lemons
  • 1 tablespoon ajwain (carom seeds)
  • 3 tablespoons sugar or add as per taste
  • 1 teaspoon salt
  • ½ tablespoon red chilli powder

Instructions

preparation

  • Rinse 6 to 7 medium sized lemons (250 grams) very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. 
  • You can even wipe dry them very well with a clean kitchen cotton towel or napkin.
  • Before beginning with the recipe, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar are Clean and moisture free

making sweet lemon pickle

  • After the lemons are dried well, take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.
  • In a bowl, squeeze a bit of juice from each lemon piece. Do not squeeze the lemons too much. Keep this lemon juice aside.
  • In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder, 3 tablespoons sugar and 1 tablespoon salt.
  • Mix very well.
  • Now with clean fingers or a small spoon stuff this dry masala in each lemon. Keep the masala stuffed lemons aside.
  • Then place the lemons in a clean glass jar. You can sun dry the jar for 1 to 2 hours if you want.
  • Pour the lemon juice which was in the bowl in the jar. You can remove the seeds while pouring the lemon juice.
  • Add leftover masala if any on the stuffed lemons in the jar.
  • Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is done so that the top does not get spoiled while the pickle is maturing.
  • Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. I kept on the kitchen window sill and this place in my kitchen gets a very good sunlight.
  • Sweet lemon pickle will be ready after 4 to 5 days. Then you can serve it with your meals. After 4 to 5 days, refrigerate the pickle so that it has a longer shelf life. Stays good for about a month in the fridge.

Notes

Some Tips:
  1. Don't cut the lemons entirely. Make incision or cut on four sides.
  2. Keep in sun for 5 to 6 days or till the pickle has become soft and matured.
  3. After two days stir the pickle with a clean and dry spoon.
  4. When making the pickle, ensure there is no moisture on the knife, chopping board and the jar.
  5. Sundry the jar before you add the pickle in it.
  6. The recipe can be doubled or tripled.
  7. Any size of lemon should be used. But they should have juice in them. They should not be dried. So best to use fresh lemons. Avoid using lemons which have become discolored from outside.
  8. The leftover pickle masala is added in the pickle jar. So don't throw it away.
  9. Also additionally some salt needs to be added in the jar. Addition of salt prevents the pickle from getting spoiled on the top.
Note that the approximate nutrition info is for 1 entire jar of sweet lemon pickle. 

Nutrition Info (approximate values)

Nutrition Facts
4 Ingredient Sweet Lemon Pickle
Amount Per Serving
Calories 291 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 2398mg104%
Potassium 423mg12%
Carbohydrates 68g23%
Fiber 14g58%
Sugar 42g47%
Protein 6g12%
Vitamin A 1241IU25%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 133mg161%
Vitamin E 2mg13%
Vitamin K 4µg4%
Calcium 78mg8%
Vitamin B9 (Folate) 28µg7%
Iron 2mg11%
Magnesium 26mg7%
Phosphorus 52mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.