Hot and Sweet Instant Lemon Pickle
Easy hot and sweet lemon pickle
Equipment
Pressure Cooker
Ingredients
- 4 Meyer lemons large and firm
- 1 cup water
- 2 tbsp red chili powder adjust per taste
- 1 tbsp salt
- ⅛ tsp methi or fenugreek seeds ground
- ⅛ tsp hing or asafoetida
- ¼ tsp turmeric powder
- 1 tsp sugar
- 1 cup jaggery grated
Instructions
- Pressure cook the lemons until soft and mushy(4-5 whistles)
- After pressure releases naturally, cut lemons(while still hot) into bite-sized pieces and remove seeds.
- Transfer cut lemons in a bowl.
- Add red chili powder, salt, fenugreek powder, asafoetida, jaggery, and sugar.
- Stir to dissolved jaggery.
- Add water used for cooking lemons and stir to combine.
- Refrigerate in airtight container for up to 2 months.
Video
DISCLAIMER:
Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.
Nutrition
Nutrition Facts
Hot and Sweet Instant Lemon Pickle
Amount Per Serving (2 pieces)
Calories 28
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 227mg10%
Potassium 10mg0%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 148IU3%
Vitamin C 1mg1%
Calcium 4mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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