Instant Pot Sweet Lemon Pickle Recipe

A set up of pickle station with glass mason jar , glass bowl and ceremic bowl full of lemon pickle.

5 from 1 vote

Instant Pot Sweet Lemon Pickle Recipe

This easy and quick Indian Pickle recipe makes lip smacking delicious Sweet Lemon Pickle. This sweet, spicy and tangy pickle pairs well with steamed basmati rice, paratha, roti or bread. Useful for Vrat or Indian fasting food.

Prep Time10

Cook Time25

Total Time35

Course: Condiments

Cuisine: Indian

Servings: + Tablespoons

Calories: 35kcal

Author: Prajakta Sukhatme

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.

Notes

Since lemons vary widely in tart and sourness, do a taste test to decide amount of sugar needed. More sour lemons will need more sugar to balance the taste.

I make it and refrigerate it for a week before using it. This aging times helps all the flavors to marinate with each other and intensify the flavors.

This pickle is also used in fasting ( vrat)

I do not add oil tempering to this pickle. If you like it, make a separate tadka with warm oil, black mustard seeds, cumin and fennel seeds. Add turmeric and asafetida. Pour it over prepared lemon pickle mixture and mix well.

I prefer to use dark brown sugar or jaggery in this recipe. It brings rustic color and delicious flavor. You can use regular sugar instead but pickle won't look as dark and marinated.

Nutrition