11 July 2015
Nimbu Ka Meetha Achar | Sweet Lemon Pickle Recipe
About Sweet Lemon PickleThis Nimbu ka meetha achar (sweet lemon pickle) is prepared without any chemical preservatives whatsoever. In fact, this pickle stays good for a long time and gets better over time as it tends to provide health benefits to the digestive system.
We have one batch made more than a year back that you can see in the photo below and the video image as well and this pickle looks & tastes better than ever. It does not need to be kept in the fridge. Just keep it away from moisture, sunlight and heat. Pair it with any dish or rice & curd and it will make meals more delicious. |
Health Articles By Rajan Singh Jolly |
The sweet lemon pickle will be made in 2 steps :
IngredientsStep 1
Step 2
How To Prepare Sweet Lemon PickleStep 1
Save 6 lemons for taking out juice. Cut the rest of the lemons into quarters and remove all seeds.
Juice the 6 lemons into the bowl of quartered lemons. Remove seeds from the juiced lemon halves & cut them into two. Put this into the bowl as well.
Add the salt & haldi to the cut lemons. Mix thoroughly and fill them, including the juice, in a bottle & cap it tightly.
Every morning shake the bottle well and keep it in sunlight all day. Expose the pickle to sunlight for 7 days.
On the 8th day, we will start step 2 & complete the pickle making process. If you do not wish to wait for 7 days or do not have the time, microwave the pickle in the bowl itself after you've mixed the haldi & salt for 5-6 minutes and then fill it in the bottle. Then, go to step 2 rightaway.
Step 2 - 8th Day
Add pickle to a kadhai/wok and keep on medium heat. Add the sugar, red chilli powder, cloves and dates.
Stir constantly till sugar melts to prevent it from sticking to the kadhai. Then occassionally. Cook the mixture for 10-15 minutes to cook the pickles and sugar syrup. Let the pickles cool down completely.
Transfer the pickle & syrup to the bottle & cap it tightly. You do not need to expose this pickle to sunlight now.
Notes
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