Sweet lemon pickle is like a burst of sunshine in a jar, a tangy-sweet Indian staple that makes every bite of a meal sing. The Organic Anand sun-dried lemon pickle, kissed by the sun for 40 days, is a nod to old ways, using nothing but real, natural ingredients. This lemon pickle skips the fake stuff, letting lemons, spices, and time work their magic. I’m here to guide you through crafting this sweet lemon pickle at home, inspired by the Organic Anand method, with a recipe that’s packed with heart and flavor. Let’s get our hands dirty and make a jar of this lemon pickle that’ll light up your table—about 1000 words of pure pickling joy.
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To whip up this sweet lemon pickle, grab these qhonest ingredients:
Lemons: 1 kg (roughly 8-10 medium, thin-skinned, organic lemons)
Jaggery: 500 grams (grated, for a deep, molasses-y sweetness)
Sugar: 200 grams (to keep it sweet and long-lasting)
Salt: 100 grams (sea salt or plain, for that briny kick)
Red Chili Powder: 2 tablespoons (tweak it to match your spice mood)
Cumin Seeds: 1 tablespoon (toasted and smashed a little)
Carom Seeds (Ajwain): 1 teaspoon (for a cozy, tummy-friendly zing)
Asafoetida (Hing): 1/4 teaspoon (for a whisper of savory goodness)
Garam Masala: 1 teaspoon (optional, for a warm spice hug)
Lemon Juice: From 2 extra lemons (to dial up the tart)
Make sure everything’s fresh and dry as a bone—moisture’s the enemy of a good sweet lemon pickle.
A clean, sterilized glass or ceramic jar with a tight lid
Dry cutting board and knife
Big, spotless mixing bowl
Clean muslin cloth
Dry spoons and measuring cups
A flat tray for sun-drying
Pick out ripe, thin-skinned lemons—they’re the soul of this lemon pickle, softening up nice and keeping bitterness low. Scrub them clean under cool water to ditch any dirt. Dry them with a fresh towel, then let them sit overnight to make sure they’re totally dry. Wet lemons are trouble—they’ll invite mold to crash your sweet lemon pickle party.
When they’re good and dry, chop the lemons into quarters or small chunks, flicking out the seeds to keep things mellow. Toss the pieces into a dry bowl and sprinkle 50 grams of salt over them. Give it a gentle stir so every piece gets coated. Drape a muslin cloth over the bowl and let it hang out at room temp for 24-48 hours. This salty soak softens the lemon skins and tames their bite.
Once they’ve brined, spread the lemon chunks on a tray lined with muslin cloth. Set it out in bright sunlight for 5-6 hours a day, for 3-4 days, hauling it inside at night to avoid damp air. If the sun’s hiding, an oven at 40°C (104°F) with the door cracked open can dry them for 1-2 hours. This step pulls out extra water, so the lemons are ready to soak up the lemon pickle’s spices and sweetness.
On another tray, scatter the leftover salt, chili powder, and cumin seeds, and let them sunbathe for 1-2 hours to dry out completely. If you’re using an oven, dry these for 20-30 minutes at low heat. Let it all cool down before you start mixing your sweet lemon pickle.
In a clean bowl, mix the sun-dried lemon pieces with grated jaggery and sugar. The jaggery’s got this warm, caramel-like vibe that makes the sweet lemon pickle special, and the sugar helps it last while softening the sourness. Stir until the lemons are coated in a sticky, sweet mess. Toss in the sun-dried chili powder, crushed cumin, carom seeds, asafoetida, and garam masala (if you’re into it). Squeeze the juice from two lemons over everything to wake up the flavors and pull it all together.
Scoop the lemon mix into a sterilized glass or ceramic jar, pressing it down just a tad. Fill the jar about three-quarters full so the lemon pickle has room to settle. Cover the jar’s mouth with a muslin cloth and tie it tight with string or a band. Park the jar in a sunny spot for 40 days, giving it a gentle shake every couple of days to keep the flavors mingling. The sun’s warmth softens the lemons and blends everything into a thick, jammy sweet lemon pickle.
If you’re stuck in a cloudy place, stretch the ripening to 45-50 days or set the jar by a warm, sunny window. Don’t open it too much—keep it sealed to block out mold and other trouble.
After 40 days, check your sweet lemon pickle. It should be soft, tangy, and a bit syrupy. If the lemons are still tough, let them sunbathe a little longer. When it’s just right, give it a final stir and pack it into a clean, airtight glass jar. Store it in a cool, dry spot or the fridge, where it’ll stay good for up to a year. Always use a dry spoon when you dig in to keep your sweet lemon pickle fresh.
This lemon pickle is a champ with Indian eats—dal-rice, parathas, or a bowl of curd rice. Smear it on a wrap or sandwich for a tangy punch, or pair it with khichdi for a cozy vibe. Its sweet-tart-spicy mix makes it a sidekick for any dish.
This sweet lemon pickle’s not just a treat—it’s got health perks. Lemons are packed with Vitamin C, giving your immune system and skin a boost. The sun-drying keeps those benefits while adding gut-happy probiotics. Jaggery throws in some iron and minerals, so you’re eating something as good for you as it tastes.
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Keep everything—tools, ingredients—super dry to dodge spoilage.
Stick with thin-skinned lemons for the softest, least bitter sweet lemon pickle.
Taste the lemons first and tweak jaggery or sugar if they’re extra tart.
Use small jars to cut down on air when you’re scooping.
If it’s too bitter, stir in more jaggery and let it chill a few days.
Why’s sun-ripening a big deal for sweet lemon pickle?
The sun softens lemons slowly, boosting flavor without cooking, keeping the good stuff in, and making the pickle taste like home.
Can I use thick-skinned lemons for sweet lemon pickle?
They’ll do, but they might stay chewy or bitter. Thin-skinned lemons soften up better for a smoother pickle.
How do I keep mold out of my sweet lemon pickle?
Use dry tools and jars, cover with muslin while sunning, and keep moisture away. Clean is the way to go.
Can I cut back on sugar or jaggery in lemon pickle?
You can ease up a bit, but they preserve and balance the sour. Too little might mess with the taste or how long it lasts.
What if I don’t have 40 days of sun for sweet lemon pickle?
Stretch the ripening or keep the jar by a warm window. A low oven can fake the drying, but don’t overdo it.
Is this sweet pickle okay for special diets?
It’s veggie, gluten-free, and free of fake stuff, so it works for lots of diets. Just watch for spice allergies.
How long does it long stay good?
In a sealed jar, it’s fresh for a year in a cool spot or fridge. Use a dry spoon to keep it that way.
Making Organic Anand sun-dried sweetlemon pickle is like bottling a warm summer day. The 40-day sun soak turns tangy lemons, warm spices, and natural sweetness into a lemon pickle that’s full of soul and flavor. With dry tools, fresh ingredients, and a sprinkle of patience, you’ll craft a jar that makes every meal better—whether it’s a simple paratha or a fancy sandwich. This sweet lemon pickle is proof that time, care, and a little sunshine make the best things in life.
https://organicanand.com/product/ayurvedic-nimbo-achar-40-days-sun-dried/
