Lemon pickle is an Indian condiment made with lemons and few Indian spices. It is a traditional condiment in almost all Indian household. It is served as a side along with the main meal. It is the most common pickle and is loved by almost everyone. However it may vary from oily , non-oily, sweet or masala pickle. This pickle is made in bulk and it lasts for more than a year.
Lemon pickle also aids in digestion. In India all regions have different recipes, but here I am sharing my traditional recipe. We at home call this a guilt free pickle as it has no oil in it unlike other pickle recipes and it is also preservative free. It has a good shelf life. Follow the step by step recipe and the tips for the best outcome.
Ingredients:
Lemon - 1 kg
Salt - 125 gm
Rock salt - 50 gm
Black salt - 50 gm
Red chili powder - 20 gm
Garam masala powder (if required) - 10 gm
How To Make Lemon Pickle:
Wash thoroughly and wipe dry with cloth all the lemons.
Cut the lemons into the pieces and deseed them.
Take a big round vessel and put all cut lemons into it.
Add salt and mix it well with hands, squishing the lemons a little.
Take a glass jar washed thoroughly with warm water and dried well.
Put all the lemons mixed with salt in the clean jar and secure the lid.
Place this jar in the sunlight everyday for at least 10-15 days.
After 10-15 days take out lemons from the jar into a vessel.
Mix the rest of masalas well into the salted lemons.
Again fill the jar with the lemons and place the jar in the sunlight for another 5 days.
The pickle is ready to be consumed.
Enjoy!!
Some Pro Tips:
Wash the lemons thoroughly to remove any impurities.
Wipe the lemons dry with a clean cotton cloth.
Wash the jar with soap and warm water in which the pickle is to be stored.
Dry the jar with a cotton cloth or under the sun.
Shake the lemons once everyday after adding the salt so that the upper layer doesn't dry up.
Store the pickle in cool dry place for further use.
