Instant Lemon Pickle recipe - How to make Instant Lemon Pickle
Main Procedure- Pressure cook the lemons with 4 cups of water for 5 whistles till the lemon skins are soft and give way under the pressure of your thumb.
- Drain and let the lemons cool completely.
- Place the lemons in a large mixing bowl. Cut them into quarters inside the bowl, to retain all the juices. Add the lemon juice and mix well.
- Add the salt and turmeric powder to the lemons and leave aside for 10 minutes.
- Gradually, add the sugar (2 to 3 tablespoons at a time) while stirring continuously so that all the sugar gets dissolved. The entire process will take about 15 to 20 minutes.
- Add the chilli powder and mix well.
- Store in a sterilised glass bottle and leave aside for one day. Next day, the pickle is ready to eat.
- Store refrigerated for upto 3 months.
Nutrient values (Abbrv) per tbsp
Energy | 42 cal |
Protein | 0.1 g |
Carbohydrates | 10.2 g |
Fiber | 0.2 g |
Fat | 0.1 g |
Cholesterol | 0 mg |
Sodium | 290.9 mg |