Instant Lemon Pickle Recipe

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Directions

• In a pressure cooker add lemons and pour 4 cups of water and pressure cook for 30 min till the lemon skins are soft and drain and keep it aside to cool.
• Place the lemons in a large mixing bowl and cut them into quarters inside the bowl, to retain all the juices.
• Add lemon juice and mix it well.
• Add salt and turmeric powder to the lemons and leave aside for 10 minutes.
• Gradually, add castor sugar (2 to 3 tablespoons at a time) and stir continuously so that the sugar gets dissolved and this entire process will take 15 to 20 min.
• Add chili powder and mix it well.
• Store in a sterilized glass bottle and leave it aside for one day and next day, the pickle is ready to eat.
• You can also store this pickle in the refrigerator for up to 3 months.

• Energy 584 k cal
• Protein1.2 gm
• Carbohydrates 141.5 gm
• Invisible Fat 1.1 gm
• Vitamin C 46.8 mg
• Fibre 2.0 gm

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