Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Sweet And Sour Lemon Pickle, wash lemons well and wipe them completely dry with clean cotton cloth
Step 2: There should be no moisture at all
Step 3: Cut the lemons into quarters and remove the seeds from the lemons
Step 4: Into clean dry sterile bottles, add sugar and salt, shake well to mix
Step 5: Add the cut lemons into the bottles and shake again to make sure all the lemons are coated well
Step 6: Close the lid tight and place these lemon bottles in sun light for about 10 to 15 days
Step 7: If you don’t have sun, then you have to leave the lemons inside for about 25 to 30 days
Step 8: Lemons will soften in the juices inside the bottle
Step 9: After 25-30 days, transfer the softened, partially cooked lemons into a hot sauce pan along with its juices
Step 10: Bring it to boil and let it boil for 3 minutes, this will cook the lemons completely
Step 11: Add chili powder, mix well
Step 12: Continue to cook for a minute
Step 13: Turn off flame
Step 14: Let it cool completely
Step 15: Transfer into clean dry sterile bottles
Step 16: If stored well, this pickle will stay good for even a year
Step 17: Always use clean dry spoons to remove the pickles and keep the pickles closed well
Step 18: Serve Sweet And Sour Lemon Pickle with Whole Wheat Lachha Paratha during your breakfast, or serve this pickle along with Curd Rice Recipe With Mint Flavour for a comforting South Indian meal