Only 5 ingredients is what you need to make this unbelievably delicious Instant Pot Sweet Lemon Pickle. This flavorful and piquant pickle is a popular Indian condiment.
Sour and tart lemons are cooked with sugar, red chili powder and salt to make this lip smacking yummy pickle. It's an amalgamation of sour, tart, sweet taste with the hint of spice and salt in every bite. I always have a mason jar full of this sweet pickle as well as carrot ginger pickle and green chili pickle in my refrigerator.
RECIPE INSPIRATION
This sweet lemon pickle recipe is very similar to my childhood favorite Bedekar's Lime Pickle (sweet) recipe.
Pickles popularly called as " achars " in Hindi. This preserved condiment is everyone’s favorite. Indian thali meal isn’t complete without adding a pickle to it.
If you grew up in and around Mumbai, Pune or Maharashtra area, you must have had a sweet spot for this delicious pickle too.
It is our favorite pickle to eat along the Varan Bhat ( lentil and rice ) , dahi bhat ( curd rice ) smeared on the toast and roti and just about any meal.
Even my kids devour it. My sister brings it every time she visits since she knows my kids love it. Needless to say, we tried to replicate the recipe at home, and it works like a charm.
INSTANT LEMON PICKLE
This pickle recipe gets done in about 40 minutes. You let it cool down and put it in refrigerator to age for a week. It further enhances the wonderful flavors.
If you were to compare it to traditional recipes, it's vastly quicker. If you let the lemons brine in it's own juice along with sugar, salt and spices, it can take up to 40-45 days to soften the rind and get marinated pickle.
Quick cooking the lemons reduces that time substantially thereby making it Instant pickle or pickle in the jiffy.
Traditionally, pickle making is popular summer month activity. Marinating and maturing the pickle in the sun can take up to several weeks if not months.
Pickles are made to preserve the seasonal produce be it mango, chilies or lemons. These pickles are left to "age".
I remember my Grandma used to have stacks on pickle bottles with white clothes wrapped around in the back of the kitchen cabinet. She had exact idea when to bring out which bottles. They all were perfectly aged best tasting pickles.
Also some pickles are let to marinate in sunlight ( like lemon pickle) while others in dark airy place ( mango pickle)
YOU WILL LOVE THIS RECIPE BECAUSE
It is Quicker and Easier than Traditional Recipe.
This pickle recipe makes jelly like sweet and sour pickle.
This preservatives and artificial color free recipe is also vegan and gluten free.
HOW TO MAKE INSTANT POT SWEET LEMON PICKLE
In the stackable container, add cut lemons, salt and sugar and chili powder.
Turn on the Instant Pot. Pour 1 cup water in the inner pot and place a trivet. Place lemons filled container on top of the trivet. Close the lid.
Set the vent to SEALING position. Press MANUAL (High Pressure) for 15 minutes.
Once InstantPot finishes cooking, wait for pressure to release naturally. Once the silver pin drops, open the lid.
Open lid and remove the container of lemons. Discard the hot water from inner pot. Do a taste test and adjust sugar or salt if needed.
Put the inner pot back in InstantPot and press SAUTE. Add cooked lemon mixture in the pot. Add roasted cumin powder.
Stirring frequently, continue to sauté for 4-5 minutes till the liquid reaches a jam like consistency. Turn off the Instant Pot. Let the mixture cool down completely before storing it in air tight container.
WHICH LEMONS ARE BEST TO MAKE PICKLE?
Use fresh and firm yellow lemons without any blemishes or brown spots on the outer skin.
In India, kagazi variety of lemons are used. They have paper thin skin. Indian lemons are smaller in size. Their rind tastes less bitter than the commonly found big lemons in US.
In US, I prefer to use Meyer Lemons ( variety of hybrid lemons )since their rind is thinner so the pickle is less likely to taste bitter.
Since we cook lemons with the skin on, I prefer to buy organic lemons to use in pickle making.
Pro Tips for the Best Lemon Pickle
If possible, allow the cooked pickle to marinate further up to a week. It tastes even better if you do, since the sweetness and tart marinate well together.
If you notice the lemons have thick rind, grate it in circular motion and take some of it off. You can use the grated rind in variety of dishes for flavoring. This will help lower the bitterness after cooking.
This pickle stays good for months in the refrigerator. Make sure to use a clean spoon during every use.
What to Serve with Sweet Lemon Pickle
This sweet lime pickle goes well with khichadi, curries, vegetable biryani, rice, paratha and naan.
You can jazz up steamed basmati rice with pickle on the side. Same goes for stuffed flatbread called parathas.
Kids love it on toast. We toast some sourdough bread. Spread some ghee and then some pickle on top. It us purely blissful treat !
Since this pickle is sweet and tangy, it goes well with cheese and charcuterie boards too. It pairs well with soft cheeses and adds a fusion twist on crackers.
How to store Instant Pot Lemon Pickle
Store this pickle in dry, air-tight, preferably glass container. This pressure-cooked Lemon pickle stays good in the refrigerator for a few months.
Always use a clean dry spoon to scoop out the pickle. Also make sure to avoid any water contact. This helps prolong the shelf life and prevents cross contamination.
Our popular Chutney and Pickle Recipes
- Instant Pot Peach Chutney
- Flaxseed Garlic Chutney
- Apple Butter Sauce
- Best Cranberry Sauce
- Fresh Tomato Chutney
- Apple Ginger Chutney
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📖 Recipe
Instant Pot Sweet Lemon Pickle Recipe
Ingredients
- 6 medium lemons
- ½ cup Dark Brown Sugar or jaggery
- 1 teaspoon roasted cumin powder
- 1 teaspoon kashmiri red chili powder
- 1 teaspoon salt adjust per taste
Instructions
- Wash and dry 6 lemons. Trim their edges. Cut them in halves and then further into bite size pieces. Try to remove as many lemon seeds as possible. In the stackable container, add cut lemons, salt and sugar and chili powder.
- Turn on the Instant Pot. Pour 1 cup water in the inner pot and place a trivet. Place lemons filled container on top of the trivet. Close the lid. Set the vent to SEALING position. Press MANUAL (High Pressure) for 15minutes. Once InstantPot finishes cooking, wait for pressure to release naturally. Once the silver pin drops, open the lid.
- Open lid and remove the container of lemons. Discard the hot water from inner pot. Do a taste test and adjust sugar or salt if needed.
- Put the inner pot back in InstantPot and press SAUTE. Add cooked lemon mixture in the pot. Add roasted cumin powder. Stirring frequently, continue to sauté for 4-5 minutes till the liquid reaches a jam like consistency. Turn off the Instant Pot.
- Let the mixture cool down completely before storing it in air tight container. For best results, let the pickle rest in the refrigerator for 4-5 days before eating.
Cris
How can this be stored at room temperature
Team ProfusionCurry
Store it in air tight glass container away from direct sunlight. Also make sure to use only dry spoon to scoop it out. Outside moisture needs to be kept off.
Brittany
This recipe looks incredible! I've been getting so into pickling lately, I'm excited to add this to my repertoire. Thank you for sharing!