Sweet Lemon Pickle

A great addition to any dining table for added taste.
Fairly difficult

Sweet Lemon Pickle
Preparation time


For 1 Person(s)


  • 25 Whole lemons
  • 2 kilo(s) sugar
  • 2 teaspoon(s) turmeric powder
  • 50 grams cumin powder, roasted
  • 150 grams red chili powder
  • 0.5 teaspoon(s) asafetida (heeng), roasted
  • 100 grams salt
  • 1.25 liter(s) water

Sweet Lemon Pickle Directions

  1. Lemon Preparation
  2. Wash and dry lemons thoroughly.
  3. Cut the lemon into 4 equal parts. Put lemon pieces into a sterilized jar, add salt and turmeric powder.
  4. Cover and keep the jar out in the sun for one month. (Make sure that you shake the jar at least twice a day.)
  5. After maturation of one month, put out lemon pieces separately on a dry plate under fan air in a room.
  6. Syrup preparation
  7. Mix sugar with water. Let it simmer on medium heat, keep stirring in between, till one string of consistency. (To check 1 string consistency of the syrup, put one drop between your forefinger and thumb, slowly move fingers apart. If one thin string or thread is there, that means syrup is ready).
  8. Add lemon pieces in the syrup on medium heat, cook till pieces come to the upper layer of the syrup. Keep aside for cooling.
  9. Put it in dried glass jar.
  10. Add red chili powder, cumin powder and asafetida to the jar. Mix properly.