A tangy, sweet lemon pickle is a must in every kitchen. A complete Indian thali always features a pickle which is indigenous to that cuisine or part of the country. Lemon, raw mango, amla, chilies etc. are some of the most popular ingredients used to make pickles all around the country. Lemons are an extremely popular ingredient as they are versatile. Lemons blend well with spices, sugar and salt, lending its own tanginess to create a unique bouquet of flavours. Lemon pickles can be both sweet and spicy. In comparison to most other ingredients, making a lemon pickle is easier and faster.
Lemon and its peel contain high amount of vitamin C. The soluble fibre in lemons could help improve digestive health. The peel also contains fibre, its extract may bolster your immune system due to its flavonoid and vitamin C content. Turmeric, and especially its most active compound – curcumin, have many health benefits such as being anti-inflammatory and antioxidant.
This easy lemon pickle recipe uses leftover lemon peel, sugar and some handy spices. It uses minimal oil and doesn’t involve any complex methods. Just store the leftover lemon peels in an airtight box and use them to make this pickle. Serve it as a part of your meal or pair with parathas, theplas or dal-chawal to make these simple meals more exciting. Make sure you use pure spices with their natural oils intact such as Tata Sampann Chilli Powder and Turmeric Powder to get the perfect taste and preserve your pickles for longer.
Take a look at this recipe from the popular YouTube channel, Raksha ki Rasoi.
- 10-15 lemon peels, cut into halves
- 1 cup powdered sugar
- ½ tsp Tata Sampann Turmeric Powder
- 2 tsp Tata Salt
- 1-2 tsp Tata Sampann Red Chilli Powder, as per preference
For the tadka
- 2 tsp sarso/mustard oil
- ½ tsp ajwain (carom seeds)
- 1 pinch hing (asafoetida)
- 1 tsp ground rai/sarso
- 4 tsp lemon juice
- Steam the cut lemon peels for 5 minutes or till they are soft and cooked. This step will help in reducing the bitterness of the lemon peels. Let this cool.
- In a bowl, add the powdered sugar, haldi powder, salt, and red chilli powder. Mix in the lemon peels. Make sure that all ingredients are well incorporated.
- In a pan, heat the oil for the tadka. Add in the ajwain, hing, and ground sarso.
- Pour this tadka over the lemon mixture.
- To increase the tanginess of this pickle, add lemon juice and mix it well.
Transfer this lemon pickle into a glass jar. This can be consumed immediately. If you are planning to store it for a longer time, open the lid of the jar and place it in sunlight for an hour every day for a week. This will increase the shelf life of the pickle and develop its taste further.
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