Lemon And Jaggery Pickle By Shazia Khan

Lemon And Jaggery Pickle

Pickles are an integral part of Indian cuisine. The tangy, spicy taste of pickles can be refreshing during pregnancy. Chef Shazia Khan shares the recipe for Lemon and Jaggery pickle that will tease your tastebuds.
Read More



Cooking Time

10-20 Min

Meal Type


Preparation Time

4-6 Min



Rate This Recipe10


  • 400 gms Lemons
  • Salt to taste
  • 20 ml Water
  • 2 tbsp Cumin Seeds
  • 1 tbsp Mustard Seeds
  • ½ tsp Fenugreek Seeds
  • 1 tsp Red Chilli powder
  • ¼ tsp Turmeric Powder
  • 2 tbsp Chopped Ginger
  • ¼ tsp Asafetida
  • 1 ½ cup Jaggery


  1. 1

    Dry roast the ingredients and powder.
  2. 2

    Chop lemons and put them in a pressure cooker with salt and some water.
  3. 3

    In a pan dry roast cumin, mustard seeds and fenugreek, once cool grind to make a powder.
  4. 4

    Add this mix in the cooker with red chilli powder, turmeric powder, ginger, asafoetida and jaggery and mix well.
  5. 5

    Place the pan on heat, cook with powdered Jaggery until done.
  6. 6

    Adjust seasoning.
  7. 7

    Store in an airtight bottle.

Share Your Recipe

Upload your recipes and get maximum votes
to reach the leaderboard .

Upload Your Recipe nowView All Entries

Related Content

Chef Recipes

Popular Recipe Blogs

Popular Stories

Explore our Popular Stories.