Lemon pickle is rich in vitamin C and antioxidants that help boost digestion. It adds a unique flavour to your meals. Tap to read the instant lemon pickle recipe for the summer season.
Ingredients
500g lemons, half a cup sugar, a tablespoon of black salt, a teaspoon of hing (asafoetida), two teaspoons of mustard seeds, two teaspoons of fenugreek seeds, one tablespoon of cumin seeds, four tablespoons of lemon juice, one tablespoon of red chilli powder, one tablespoon of garam masala, two tablespoons of salt, and 2-3 tablespoons of mustard oil.
Prepare lemons
Pressure cook lemons with half a cup of water for one whistle. Drain the water and cut the lemon into quarters.
Dry roast spices
Take a pan and add fenugreek seeds, mustard seeds, and cumin seeds. Dry roast the spices on a low flame and grind them into a fine powder.
Add the spices
Take a bowl and add sliced onions, chopped green chillies, chopped coriander leaves, red chilli powder, gram masala, salt, and lemon juice. Combine everything evenly.
Add sugar and lemon juice
Take a pan and add the spice mix, sugar, lemon pieces, and lemon juice. Mix well and cook until the sugar is dissolved.
Store
Turn off the flame and let it cool down to room temperature. Toss it well to combine everything and store it in an airtight container.
Information Credits
This recipe is taken from chef Pankaj Bhadouria from her official Instagram account, @masterchefpankajbhadouria.