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Lemon pickle is often prepared with numerous styles like plain lemon pickle, masala lemon pickle, stuffed lemon pickle and today we’ll make sweet lemon pickle with jaggery.
So, these jaggery coated lemon pickle taste scrumptious and are served with poori or paranthas.
Let’s start with the procedure of making Jaggery lemon pickle.
For this, first cut the lemons.
So, let’s cut the lemons.
We have taken 500 grams lemons.
Try selecting clean and good quality lemons for making the pickle without any marks.
Also, make sure you select the correct variety of lemon for making the pickle .i.e. the skin of lemon should be thin and shiny.
And this variety of lemon is known as Kagzi lemon.
So, select kagzi lemon for making the pickle.
now let’s cut them.
For this, cut the lemon from center making it half.
We have thoroughly washed and dried the lemon before bringing them in use.
After cutting it in half, take one part, first cut it into half and then cut again like this.
We need to make eight pieces from one lemon.
We are making small pieces, as pickles are consumed less and it prevents from their wastage and also can be served easily
You can keep the size of lemon chunks big as per your preference.
Remove the seeds from the chunks and place them in a bowl.
Likewise cut all the lemons.
We are done with cutting the lemons.
We have taken 3 tbsp (60 grams) salt to mix in the lemons.
Mix it slightly.
After adding salt, cover and keep them aside for 10 to 15 days until the lemon skin get soft.
Stir the lemons with help of a spoon after every second or third day, so that lemons soften aptly.
After 20 days we’ll make sweet jaggery pickle with them.
The lemons which we kept aside so that they get soft are now ready.
Within 15 days lemon have turned soft
It can be seen from the color of lemons as well.
You can also check by pressing the skin of lemon, it appears to be soft.
These lemons can be used for making pickle now.
We have take 500 grams lemons and added 3 tbsp salt into them
And now we’ll add jaggery and rest of the spices in to it.
Now, we’ll prepare jaggery syrup for making the pickle.
So, let’s start with making jaggery syrup.
We have taken 600 grams jaggery.
We use jaggery within 500 to 600 grams in quantity.
If you wish to have sweeter pickle, then increase the quantity of jaggery.
Add crushed jaggery and 0.75 cup of water.
Turn on the flame and allow the jaggery to melt completely.
Stir nicely with help of a spoon.
Allow the jaggery to melt.
We have taken whole Brown cardamom, so peel and ground them coarsely.
So break it like this, peel and separate out the seeds from it.
Peel all the cardamoms first and then make a coarse powder from it.
We are done with peeling all cardamoms, now ground them.
Stir the jaggery at regular intervals.
Jaggery has melted completely but it seems to have some impurities, so strain the syrup first and then cook.
Take a sieve and strain the syrup.
But if jaggery is pure enough, then there is no need to strain it.
Place the syrup back in wok and turn on the flame.
We have strained the syrup and now we’ll mix the lemons and spices into it.
We have taken 1 tsp ginger powder 1 tsp (grated ginger or paste can also be used), 2 tsp black salt, 1 tsp garam masala.
This is homemade garam masala and the method for making this at home can be learned from my website and channel.
We have also taken ½ tsp red chilly powder.
But if you don’t feel like adding red chilly powder, then skip the use here.
Mix all ingredients really well.
We have coarsely grounded the brown cardamom, add it as well.
Mix well and cook lemons in syrup until it gets thick in consistency
Cook it for a while and then check the syrup.
We have cooked the lemons in syrup, now check it.
For this take 1 to 2 drops in any plate and there is no need to look for threads in this.
Take syrup between your finger and thumb and check whether it’s gooey in texture or not.
Make sure it’s not watery.
Lemons are ready, turn off the flame and allow it to cool.
After this take it out in a bowl.
Pickle has now cooled; take it out in a bowl.
The bowl in which you are taking out the pickle should be clean and dry.
Luscious and tasty Jaggery lemon pickle is ready.
Once the pickle cools completely, store it in any container.
Wash the container first with boiling water and dry it under sunlight.
If there is no sunlight it can be dried in an oven.
Pickles usually have a longer shelf life and don’t contaminate soon.
While taking out pickle, use clean and dry spoon.
Serve this tantalizing pickle with parantha or chapatti and relish eating.
Try making this recipe at your home and share your experiences with nishamadhulika.com
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