Lemon Pickle Without Oil or Sugar
Make a healthy lemon pickle without oil or sugar, sweetened with jaggery and packed with spices. A tangy‑sweet recipe that stays fresh for years and brightens every meal.
Ingredients
- 1 kg Lemons washed, dried, cut into small pieces, seeds removed
- 3 tbsp Rock Salt
- 1 tbsp Turmeric Powder
- 700 grams Jaggery grated
- 2 tbsp Fennel Seeds
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Black Pepper
- 1 tsp Carom Seeds
- 1 tbsp Red Chili Powder
- 1 tbsp Black Salt
- 1 tsp Asafoetida
Instructions
- Wash and dry the lemons thoroughly.
- Cut into small pieces and remove the seeds.
- Mix lemon pieces with rock salt and turmeric powder.
- Grate jaggery and melt it lightly until smooth.
- Dry‑roast fennel, coriander, cumin, black pepper, and carom seeds.
- Grind roasted spices coarsely.
- Combine lemon pieces, melted jaggery, ground spices, red chili powder, black salt, and asafoetida.
- Transfer mixture into a clean, dry glass jar.
- Keep jar in sunlight for 7–10 days.
- Shake jar gently every day so spices and jaggery blend evenly.
- Store in a cool, dry place. Pickle will be ready to enjoy and lasts for years.
Video
Notes
- Always dry the lemons completely before cutting — any moisture can spoil the pickle.
- Use a clean, dry glass jar; avoid plastic or metal as they may react with the lemon and spices.
- Place the jar in sunlight daily during curing, but bring it indoors at night to avoid moisture.
- Shake the jar gently every day so the jaggery and spices coat the lemon pieces evenly.
- The pickle tastes best after 2–3 weeks once flavors deepen, though it’s ready in about 10 days.
- Store in a cool, dry place; it stays good for years if handled with clean, dry spoons.
- Adjust chili powder and black salt to your taste preference.
Storage & Shelf Life
- Store the pickle in a clean, dry glass jar with a tight lid.
- Always use a clean, dry spoon to serve — moisture can spoil the pickle.
- Keep the jar in a cool, dry place after curing.
- Properly stored, this lemon pickle stays fresh and flavorful for years.
- Flavors deepen over time, so it actually tastes better after a few weeks.