Recipes

Sweet Lemon Pickle

Course: Appetizers
Cuisine: West Indian

INGREDIENTS

Ingredients

  • 400 grams lemons, thin skinned
  • 2 cups (400 grams) sugar
  • ½ tsp (2.5 grams) citric acid
  • 1 tsp (4.5 grams)salt
  • 1 tsp roasted and crushed coriander seeds
  • 1 tbsp roasted and crushed cumin
  • 1¼ tsps roasted and crushed Fennel 
  • ½ tsp asafoetida
  • 1 tsp  black salt
  • 2 tbsps + 1 tsp (17 grams) kashmiri chilli powder

Method

  • Cut lemons into quarters.
  • Soak them in 20% brine solution for two to three months. De-brine in fresh water.
  • Take sugar and three fourth cup (170 millilitres) of water in a pan and heat.  Add citric acid and cook till it reaches 78° brix or a sugar syrup of one string consistency.
  • Add debrined lemons.  Mix and cook for three to four minutes.  Remove from heat and add salt, coriander seeds, cumin seeds, fennel seeds, asafoetida and mix.  Add black salt and mix.
  • Cool and add red chilli powder and mix.
  • Transfer into sterilized bottles and store.
 

 


PROCESS

Ingredients

  • 400 grams lemons, thin skinned
  • 2 cups (400 grams) sugar
  • ½ tsp (2.5 grams) citric acid
  • 1 tsp (4.5 grams)salt
  • 1 tsp roasted and crushed coriander seeds
  • 1 tbsp roasted and crushed cumin
  • 1¼ tsps roasted and crushed Fennel 
  • ½ tsp asafoetida
  • 1 tsp  black salt
  • 2 tbsps + 1 tsp (17 grams) kashmiri chilli powder

Method

  • Cut lemons into quarters.
  • Soak them in 20% brine solution for two to three months. De-brine in fresh water.
  • Take sugar and three fourth cup (170 millilitres) of water in a pan and heat.  Add citric acid and cook till it reaches 78° brix or a sugar syrup of one string consistency.
  • Add debrined lemons.  Mix and cook for three to four minutes.  Remove from heat and add salt, coriander seeds, cumin seeds, fennel seeds, asafoetida and mix.  Add black salt and mix.
  • Cool and add red chilli powder and mix.
  • Transfer into sterilized bottles and store.
 

 


By

Preparation Time

Preparation Time
20 mins

Cooking Time

Cooking Time
5 mins

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