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Sweet and Sour Lemon Pickle

Sonia Batra
15 minutes
Prep Time
15 minutes
Cook Time
4 People
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ABOUT Sweet and Sour Lemon Pickle RECIPE

Lemon pickle can be prepared with numerous styles. Today I am making lemon pickle with jaggery

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Shallow fry
  • Simmering
  • Pressure Cook
  • Grilling
  • Steaming
  • Freezing
  • Side Dishes
  • Egg Free

Ingredients Serving: 4

  1. 500 gms Lemon
  2. 3 tsp salt (as per taste)
  3. 600 gms Jaggery
  4. 1/2 tsp Red chili powder
  5. 5 green cardamom
  6. 1 tsp garam masla
  7. 2 tsp Black Salt
  8. 1 tsp Ginger Powder


  1. Select the lemons with paper skin and without any marks.
  2. Rinse them thoroughly and clean with a cloth until dry.
  3. Now cut lemons making eight chunks from each and deseed them.
  4. Peel the green Cardamoms and crush their seeds to find powder.
  5. Take clean and dry container to store these lemon chunks.
  6. Add salt to the container and keep them covered with a lid under sunlight for 15-20 days. Stir these lemons after every 2 to 3 days. This will soften the skin on lemons.
  7. Now that the lemons have turned soft, prepare jaggery syrup for making the pickle. Take ½ cup water and crushed jaggery in a pan or wok and let it simmer until the jaggery melts completely.
  8. When the jaggery melts, add lemon chunks, ginger powder, black salt, garam masala, red chilly powder and green cardamom powder in the syrup. Give a nice stir to the all the ingredients.
  9. Let it simmer until the syrup gets thick in consistency. Then turn off the flame and let the pickle to cool down.
  10. Transfer the pickle to a bowl and let it cool down completely. Tangy, spicy and tasty sweet lemon pickle with jaggery is ready.
  11. Serve this lip smacking sweet lemon pickle with jaggery syrup with parathas, chapatti or any meal. Store the remaining pickle in an airtight container and relish eating whenever you desire. This pickle keeps good for up to a year or so.

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