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Instant Lemon Pickle
Instant Lemon Pickle is a quick and easy way of making this sweet, spicy and tangy Indian condiment.
Equipment
- Pressure cooker
Ingredients
- 8 lemons (big variety found in US)
- ½ teaspoon turmeric powder
- 2 teaspoon red chilli powder (or to taste)
- 2 teaspoon salt (or to taste)
- ½ cup pickle masala (using store bought)
- ¼ cup sugar (or as required)
- ¼ cup oil (using canola)
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Instructions
- Wash each lemon thoroughly and wipe dry.
- Cut the top and the bottom off and slice into 8 pieces, gives approximately 5 cups chopped.
- Deseed them, very important to prevent the pickle from tasting bitter.
- Add 2 cups of water to the Instant pot stainless steel pot and place a trivet inside.
- Transfer the chopped lemons to the stainless steel inserts/vessels that fits inside the instant pot, cover with a lid and place inside on the trivet.
- Pressure cook on manual (or pressure cook)high with vent to sealing for 20 mins followed with Natural Pressure Release.
- If using pressure cooker, allow 7-8 whistles and NPR.
- While the lemons are still warm, add in all the spices (salt, red chilli powder, turmeric powder and pickle masala) and sugar, give it a good mix until well combined.
- You will notice the juice getting released as you mix and forming a nice sauce. The sauce has a tendency to thicken as it cools.
- In another pan, heat oil in a pan and allow it to cool completely before adding it to the pickle and mix well. This step is optional but highly recommend.
- The Instant Lemon pickle is ready to be served!! At this point, the peel may have a slight bite but the more it sits the better it will taste!!
Notes
Tips and Important Notes
- Lemons with thin skin or Meyer lemons work best for this recipe.
- Thicker skinned lemons will take longer to cook and marinate. May also have slight bitter taste.
- Take time to deseed the lemons. The seeds can impart a bitter taste to the pickle and hence better to take those out.
- Adjust sugar based on how bitter the lemon skin is.
- You can use white sugar, brown sugar or even jaggery for this pickle but the later two will change the color of this pickle (more towards brown).
- Use your favorite pickle masala, either homemade or store-bought. I have used store-bought one for this recipe. There could be slight taste variations in the store bought ones so adjust the salt and spice levels to your liking.
- The cooked pickle peel might still have a bite to it at this point but it only gets better and soft as it ages!!
- To prevent the pickle from spoiling, alway use a clean dry spoon every-time and keep it refrigerated.
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