Tuesday, 17 January 2017

Sweet And Sour Lemon pickle

Sweet And Sour Lemon pickle

  • 500 gram fresh lemon
  • 500 gram jaggery
  • 100 gram ginger powder
  • 1 tbsp salt
  • 4-5 big cardamom
  • 5-6 cloves
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp garam masala
  • 1 tsp black salt
  • ½ tsp carom seeds
Method (How to make sweet and sour lemon pickle and home)
  • Cut lemon 1 into 8 pieces and remove seeds.
  • Add salt and turmeric powder and keep in the airtight container for 2 weeks.
  • After two weeks
  • Coarsely grind cardamom seeds, clove, and carom seeds.
  • In a deep pan or wok add jaggery and ½ cup water and boil till jaggary melt.
  • Add lemon with juice, ginger powder and coarsely ground spices, black salt.
  • Boil on low flame till jaggery become little thick and sticky switch off the flame and let it to cool down completely.
  • When cool down completely, keep in the airtight container and use after 15 days.
  • It can be store upto 1 year.

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