Tangy Homemade Lemon Pickle Recipe
20 minutes
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About Tangy Homemade Lemon Pickle Recipe
Dive into the vibrant world of Indian cuisine with this authentic Lemon Pickle recipe. A delightful blend of zesty lemons, fiery chilies, and aromatic spices, this pickle is a flavor explosion that elevates any meal. Easy to make and incredibly rewarding, it's a must-try for pickle lovers and adventurous cooks alike.This recipe delivers a perfectly balanced sweet and sour taste with a satisfying kick of heat. The process is straightforward, making it ideal for both beginners and experienced home cooks. Get ready to enjoy this traditional pickle with your favorite Indian dishes, or as a unique condiment for sandwiches and salads!Prepare to impress your family and friends with this homemade delight – a testament to the simple joys of authentic Indian flavors. The recipe includes detailed steps and expert tips to ensure your success.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
- 8 Lemon
- 20 Chillies red
- 3 tsp Mustard Seeds
- 1 tsp Fenugreek Leaves
- 1 tsp Turmeric Powder
- 1 tsp Asafoetida
- 1-2 tsp Salt or as per taste
- 3 tbsp Sesame Seed Oil
Instructions
Prepare the Lemons
- Wash and thoroughly dry 8 large lemons. Cut them into small, roughly 1/4-inch pieces. Set aside, reserving any lemon juice.
Roast and Grind the Spices
- In a dry pan over medium heat, roast 20 red chilies and 1 teaspoon of fenugreek seeds until fragrant. Let cool completely, then grind into a fine powder using a spice grinder or blender.
Combine Lemon and Spice Mixture
- In a large bowl, combine the chopped lemons and the reserved lemon juice with the chili-fenugreek powder, 1 teaspoon turmeric powder, and 1-2 teaspoons of salt. Mix well to ensure even distribution of spices.
Prepare the Tempering
- In a small saucepan, heat 3 tablespoons of sesame oil. Add 3 teaspoons of mustard seeds and allow them to splutter. Stir in 1 teaspoon of asafoetida (hing). Remove from heat immediately; this prevents the asafoetida from burning and losing its flavor. Let the tempering cool slightly.
Combine and Cure
- Pour the cooled tempering over the lemon-spice mixture. Mix gently to thoroughly coat the lemons. Transfer to a clean, airtight glass jar. Ensure the mixture is well-packed to prevent mold growth.
Age and Store
- Allow the lemon pickle to cure for at least 2-3 days at room temperature, stirring occasionally. The longer it cures, the more intense the flavors will become. Once cured, store it in a cool, dark place. The pickle will last for several months.
Recipe Notes
Expert Tips for the Perfect Lemon Pickle
- For a less spicy pickle, reduce the number of red chilies.
- Using a mix of red chilies adds depth of flavor and color. Experiment with different varieties.
- Always ensure the lemons and jar are completely dry before adding the pickle to prevent mold growth.
- For an even more intense flavor, add a few curry leaves to the tempering.
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Recipe Nutrition
Calories: 68kcalCarbohydrates: 11gProtein: 2gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 173mgPotassium: 281mgFiber: 3gSugar: 5gVitamin A: 585IUVitamin C: 117mgCalcium: 26mgIron: 1mg
Nithya Ravi
Articles: 13
4 Comments
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This looks so inviting! Thank you.
What a great recipe! Thanks for sharing.
Yum! This recipe is a must-try.
Perfect dish! Can’t wait to cook it.