sweet lemon pickle recipe with step by step photos. a sweet and sour condiment is this 4 ingredient lemon pickle which is super easy to make. this pickle has a sweet taste and is sour, spiced, aromatic with flavors coming from the ajwain or carom seeds. there is no oil used in this recipe.
this pickle recipe is very easy to make but is not an instant lemon 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 recipe 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 mango pickle or lemon pickle or green chilli pickle. you can even serve pickle with parathas or chapatis.
i have already shared three lemon pickle recipes which are again easy to prepare:
- easy lemon pickle recipe
- sweet and sour numbu ka achar
- naranga achar (kerala style lemon 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 no oil lemon pickle can be served with indian meals.
Sweet Lemon Pickle
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 for sweet lemon pickle
- 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 lemon 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 meetha nimbu ka achaar with your meals. after 4 to 5 days, refrigerate sweet lemon pickle so that it has a longer shelf life. stays good for about a month in the fridge.
NOTES
tips for making lemon pickle
- don't cut the lemons entirely. make incision or cut on four sides.
- keep in sun for 5 to 6 days or till the pickle has become soft and matured.
- after two days stir the pickle with a clean and dry spoon.
- when making the pickle, ensure there is no moisture on the knife, chopping board and the jar.
- sundry the jar before you add the lemon pickle in it.
- the recipe can be doubled or tripled.
- 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.
- the leftover pickle masala is added in the pickle jar. so don't throw it away.
- also additionally some salt needs to be added in the jar. addition of salt prevents the lemon pickle from getting spoiled on the top.
how to make sweet lemon pickle recipe
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.
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.
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.
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.
5. mix very well.
6. now with clean fingers or a small spoon stuff this dry masala in each lemon. keep the masala stuffed lemons aside.
7. then place the lemons in a clean glass jar. you can sun dry the jar for 1 to 2 hours if you want.
8. pour the lemon juice which was in the bowl in the jar. you can remove the seeds while pouring the lemon juice.
9. add leftover masala if any on the stuffed lemons in the jar.
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 lemon pickle is maturing.
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 a very good sunlight.
12. sweet lemon pickle will be ready after 4 to 5 days. then you can serve meetha nimbu ka achaar with your meals. after 4 to 5 days, refrigerate sweet lemon pickle so that it has a longer shelf life. stays good for about a month in the fridge.
