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Recipes >> Pickle, Achar Recipes > Lemon Pickle

Lemon Pickle

Lemon Pickle
Prep Time
2 weeks
Cook Time

Serves

Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder.
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Source:  KhanaPakana.com
3 Ratings
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Ingredients

  • Lemons (nimbu), washed, wiped, slit in 2 kg
  • Quarters without separating the pieces
  • Juice of lemons (nimbu) 1 kg
  • Sugar 1 cup / 150 gm
  • Black salt (kala namak) 250 gm
  • Black cardamoms (badi elaichi) 25 gm
  • Black peppercorns (sabut kali mirch) 15 gm
  • Dry red chillies (sookhi lal mirch) 25 gm
  • Cumin (jeera) seeds 2 tbsp / 12 gm
  • Black cumin (shah jeera) seeds 2 tbsp / 12 gm
  • Carom (ajwain) seeds 15 gm
  • Asafoetida (hing) a pinch
  • Ginger powder (sonth) 100 gm

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Cooking Directions

  • Grind the sugar, black salt, black cardamoms, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder.
    Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
    Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them.
    Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice.
    Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally.
    This pickle aids digestion and can stay for up to 25 years.

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