Lemon – 12 (500 grams )

Ginger powder – 1 tsp

Salt – 3 tablespoon

Black salt – 2 teaspoon

Jaggery – 600 grams

Red chilly powder – ½ tsp

Cardamom  powder–  2 teaspoon

Garam masala powder – 1 tsp


Wash lemon  well. Wipe them dry .  divide one lemon in eight pieces  and remove the seeds

Transfer into a  container with the lemon pieces and add salt as well . cover with a lid  and keep aside for 15 – 20 days  . make sure you toss it very well every day without using your hand or spoon.

After  15 days when lemon get soft , prepare  jaggery  syrup  for making the pickle .

In a pan , add jaggery syrup , it melts , add lemon pieces , ginger powder , black salt , garam masala ,chilly powder and cardamom powder . sauté the ingredients well . cook lemons in jaggery syrup until it turns brown.

Mix well and cook on a slow flame for 22 minutes , while strring continuosly.

Turn off the flame .let them cool down .they will get thicker as they cools.

Once cooled , store in an air – tight glass container and use as required


Photo Courtesy : Google/ images are subject to copyright


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