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This August, when I visited my mom’s friends place for tea, there was a lemon pickle that she asked if we wanted to taste. Since I have always been fond of pickles, especially lime, lemon I could not resist. It was sweet, spicy and tangy. When she told me how easy it was to make I could not wait to come home and try it out. Had completely forgotten about it, until today. So finally made it.

I used only 2-3 lemons, since this pickle lasts only for about a week to 10 days and has to be refrigerated.

This is what you’ll need

Lemons: 2

Chilli powder: 2tsp

Sugar: 3tsp

Salt as required

Let’s get cooking

1. Make slits lengthwise on the lemons.

2. Pressure cook for one whistle without adding any water. The lemon once cooked will give out a little water.

3. When the pressure drops take out the lemons and cut into one inch pieces.

4. Let them cool completely. Then add the chilli powder, sugar and salt.

5. Add the water from the cooked lemons and mix well.

6. Refrigerate and use as desired. Shelf life is around a week to 10 days.

Approximate preparation and cooking time: 20 minutes




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