maharashtrian sweet lemon pickle is going to make a history
Maharashtrian Lemon pickle that's both sweet and spicy, prepared in an Instant Pot. (Trust me, It Is going to make a history!)
sweet lemon pickle without oil
Perfect for spicing up rice or paratha, this fast lemon pickle is created with a combination of Meyer and Persian lemons and is ready in just minutes.
On the Indian subcontinent, pickles are used as a condiment.
It is called "Nimbu ka Achaar" in Hindi and "Elumichai Oorugai" in Tamil, both of which refer to this lemon pickle.
And it's surprisingly simple to make.
Neer Elumichai, a lemon pickle dish with green chiles and ginger, is a family staple in my home.
She uses neer elumichai or soaked lemons to produce a spicier version as necessary.
She also has a faster method that involves soaking the lemon in boiling water, similar to a boiled lemon pickle.
The idea of cooked lemon pickles inspired this dish of mine.
Sweet and spicy pickles, particularly for parathas, are just as much a favorite of mine as the tangy mango and lemon varieties.
My coworker had given me some lemons, so I thought I'd try my hand at a sweet and spicy version.
I made pickles with the same spices we always use, but this time I sweetened them with jaggery.
I didn’t follow any specific style and provided my touch to this dish.
So this is more like a South Indian-style lemon pickle with jaggery.
Nothing can top the fresh vegetables, and thanks to my colleague for sharing the freshly picked lemons.
The lemons I used were a hybrid of the Meyer and Persian varieties.
(PS- I am currently studying these hybrid lemon kinds) Both these varieties are not as acidic as the conventional ones and are considerably sweeter.
Which is why it worked well in this sticky situation.
Pickles of any kind, or whatever you happen to have on hand, will work in this recipe.
A simple test with a drop of lemon juice will tell you how acidic or sweet the dish needs to be, and you can then adjust the jaggery and salt accordingly.
In the case of four lemons, you may use my estimate as a starting point and adjust from there.
sweet lemon pickle benefits
Duration of Storage and Use and Shelf Life
This lemon pickle might be ready in about an hour, but I suggest waiting until it has cooled down before using it.
Unlike the carrot pickle and the cut-mango pickle, this one doesn't need to be refrigerated before serving.
It becomes better and better as the pickle matures and marinates in the brine.
This pickle may be stored for a long time in the fridge without spoiling.
When using a spoon, it is important to use a clean one each time.
As a result, I've been making more "dump and go" dishes like this pickle.
For the pressure cooker adaptation, see the notes at the bottom of the recipe.
This is all you need to do:
Prepare lemon juice by chopping lemons.
Place in the Instant Pot, along with the salt and seasonings, and press the "Start" button.
To finish off the cooking process, we'll be adding jaggery and letting it boil.
To soften the pickle, I like to add salt.
Tempering isn't a need for all variations of pickled foods. But fenugreek and mustard seeds that have been tempered provide a nice crunch to my pickle.
That's why I always make sure to include it.
So long. Surely that's nothing too difficult, right?
Try making this pickle if you can get your hands on some fresh lemons.
The experience will exceed your expectations.
How to serve the pickle or how to pair it?
An Indian thali/meal dish is incomplete without a pickle.
Yogurt rice, packed flatbread like parathas, dal rice, etc., are all great accompaniments.
My spouse has an opinion that pickles and yogurt rice go along well.
If you ask my mother, though, she would tell you to combine it with anything in the kitchen.
Her favorite way to eat pickle is with sambar rice, but she also enjoys it with plain steamed rice or any other kind of rice.
instant sweet lemon pickle recipe
As for me, I enjoy it with my dal rice, yogurt rice, upma, and of course parathas.
You can't go wrong with dal and rice or yogurt rice if you're just starting to explore Indian food.
Let's see if we can get ourselves into a pickle.
How to create sweet and spicy lemon pickle in Instant Pot-
Prep-Work-
Trim the edges of the lemon and cut them into bite-sized pieces.
If at all possible, you should try to get rid of the seeds.
Pressure Cooking the pickle with spices-
Distribute 2 tablespoons of oil across the Instant Pot's inner pot. Spread the oil around evenly on the bottom of the inner pot. Put in the lemon wedges now.
The next step is to gradually add the dry spices, beginning with the red chili powder and ending with the salt.
Just pour in the half cup of water on top, no mixing required.
Put the Instant Pot's lid back on. The vent must be in the closed, sealed position, and the sealing ring must be in place.
Pressure cook for 20 minutes at a high-pressure setting. Allow the pressure to drop on its own.
Now is the time to open the instant pot and combine the pickle ingredients. That wet appearance is normal.
Prepare the jaggery by adding it to the Instant Pot while it is on sauté.
Combine and keep warm over low heat for 12–15 minutes.
Keep the IP from becoming soaked by covering it halfway with a lid. Alternately, stir so that the pickle doesn't settle to the bottom.
As the pickle cools, it will gradually get thicker.
Simmer it for just 7 or 8 minutes if you like pickle brine.
The pickle brine may be used to produce a spicy pickle brine paratha by combining it with wheat flour, or it can be used to make a savory pickle brine pulav/rice dish.
sweet lemon pickle by grandma
Put the remaining 3 tablespoons of oil into a separate tempering pan.
Mustard seeds, fenugreek seeds, and hing should be added to heated oil.
Make some noise with the mustard seeds.
Stop cooking and toss it in the jar of pickles.
Blend it well, then transfer it to a sealed container after it has cooled.
For this dish, I choose to use sesame or gingelly oil. That's the oil most of the time, but you may use anything you choose for the pickles.
Spices should be adjusted to personal preference and the sourness of the lemons.
No kalonji or nigella seeds were used in this pickle.
However, if you add one teaspoon of kalonji seeds, the pickle will take on a whole new dimension of taste.
This recipe called for jaggery powder, which I used.
They work well when grated or shaved.
If you're worried that your jaggery may be contaminated, you may dissolve it in a quarter cup of water by heating it in a saucepan. Dissolve it, then strain it before adding it to the pickle.
This lemon variant just needs 20 minutes in the pressure cooker.
On the other hand, if the skin is very thick, you may cook it for up to 25 minutes longer.
Version for the Pressure Cooker
A pressure cooker or pan with oil and a sliced lemon is a great option.
After that, sprinkle with the turmeric and salt.
Just add water, stir, and pressure cook for four or five whistles.
Wait for the pressure to drop before opening the pressure cooker.
Stir in the jaggery and cook it for 12 to 15 minutes at a moderate boil.
The next step is to add the tempering and wait for it to cool.
sweet lemon pickle recipe jaggery
Ingredients
Specifically, a cup is equal to 240 milliliters, a tablespoon is 15 milliliters, and a teaspoon is 5 milliliters.
The resulting 2 cups heaping of chopped lemons came from 4 medium-sized lemons (I used 3 Persian and 1 Meyer).
Half a cup of water
Gingerly oil, 5 tablespoons total, split in half (2 tablespoons + 3 tablespoons).
Red chili powder, 1 1/2 tablespoons
14 teaspoon ground turmeric
half a tablespoon of mustard seed powder
salt, 1 tablespoon (or to taste)
1/3 to 1/2 cup jaggery, or to taste (I used 1/2 cup powdered jaggery; see comments for adjustments I made).
A teaspoon of mustard seeds
1.5 tsp fenugreek seeds
Instructions
Prep-Work-
First, peel the lemon and cut it into little pieces. If at all possible, you should try to get rid of the seeds.
Pickles cooked under pressure with spices
Distribute 2 tablespoons of oil across the Instant Pot's inner pot.
Spread the oil around evenly on the bottom of the inner pot. Put in the lemon wedges now.
Red chili powder, mustard seed powder, turmeric powder, and salt should be added next.
Just pour in the half cup of water on top, no mixing required. Put the Instant Pot's lid back on.
The vent must be in the closed, sealed position, and the sealing ring must be in place.
Make sure you pressure cook it for at least 20 minutes on high. Allow the pressure to drop on its own.
Now is the time to open the instant pot and combine the pickle ingredients. It's OK for it to have a watery appearance.
Prepare the jaggery by adding it to the Instant Pot while it is on sauté.
Combine and keep warm over low heat for 12–15 minutes. Keep the IP from becoming soaked by covering it halfway with a lid.
Alternately, stir so that the pickle doesn't settle to the bottom.
As the pickle cools, it will gradually get thicker.
Simmer it for just 7 or 8 minutes if you like pickle brine.
The pickle brine may be used to produce a spicy pickle brine paratha by combining it with wheat flour, or it can be used to make a savory pickle brine pulav/rice dish.
gujarati sweet lemon pickle recipe
Reducing the heat
Put the remaining 3 tablespoons of oil into a separate tempering pan.
Mustard seeds, fenugreek seeds, and hing should be added to heated oil. Make some noise with the mustard seeds.
Stop cooking and toss it in the jar of pickles.
Blend it well, then transfer it to a sealed container after it has cooled.
Notes
For this dish, I choose to use sesame or gingelly oil.
That's the oil most of the time, but you may use anything you choose for the pickles.
Spices should be adjusted to personal preference and the sourness of the lemons.
No kalonji or nigella seeds were used in this pickle.
However, if you add one teaspoon of kalonji seeds, the pickle will take on a whole new dimension of taste.
This recipe called for jaggery powder, which I used.
They work well when grated or shaved.
If you're worried that your jaggery may be contaminated, you may dissolve it in a quarter cup of water by heating it in a saucepan. Dissolve it, then strain it before adding it to the pickle.
This lemon variant just needs 20 minutes in the pressure cooker.
On the other hand, if the skin is very thick, you may cook it for up to 25 minutes longer.
Version for the Pressure Cooker
A pressure cooker or pan with oil and a sliced lemon is a great option.
After that, sprinkle with the turmeric and salt.
Just add water, stir, and pressure cook for four or five whistles.
Wait for the pressure to drop before opening the pressure cooker.
Stir in the jaggery and cook it for 12 to 15 minutes at a moderate boil.
The next step is to add the tempering and wait for it to cool.
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