Description
Sweet, sour, and spicy lemon pickles—sunshine in a jar! Perfect with cheese, pasta, or curries.
Ingredients
Units
Scale
- 5 unwaxed lemons
- 5 tsp chilli powder
- 3 tsp turmeric
- 3 tsp salt
- 1 tsp asafoetida
- 1 cups (227 g) sugar
- 2 tbsp light tasting vegetable oil
Instructions
- Place the lemons in a pan, cover with water, and bring to a boil.
- Simmer the lemons until very soft, about 20 minutes.
- Drain the lemons and let cool.
- Cut each lemon in half lengthwise, then into three or four strips, and finally into bite-sized pieces.
- Arrange the lemon pieces on a plate and place in the sun to dry until the skin is slightly firm and sugar crystallizes on the surface (4 hours, depending on weather and lemon size).
- Place the dried lemon pieces in a mixing bowl and add the remaining ingredients. Stir well and adjust seasoning as needed.
- Cover the bowl with cling film and let sit, stirring occasionally, until the sugar dissolves and the mixture is runny (2-3 days, depending on various factors).
- Place the finished pickle in a clean, dry jar and store in the refrigerator.
Notes
- For a spicier pickle, increase the chili powder to 7-10 tsp, depending on your preference and the chili’s heat level.
- If asafoetida is unavailable, omit it or substitute with a pinch of garlic powder for a similar savory note.
- To speed up the drying process, you can use a food dehydrator on a low setting instead of sun-drying the lemons.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 15
- Sodium: 200
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 20
- Fiber: 2
- Protein: 1