Spicy Lemon Pickle
Add a burst of bold, tangy flavor to your meals with this homemade Spicy Lemon Pickle recipe! Crafted with fresh lemons, aromatic spices like roasted fenugreek and mustard seeds, and a kick of red chili powder, this Indian-inspired condiment strikes the perfect balance between zesty, spicy, and savory. Enhanced with the natural richness of sesame oil and a hint of sugar for subtle sweetness, this pickle is a flavor-packed accompaniment to rice, curries, or parathas. With a simple preparation process that includes sun-soaking lemons to deepen their tang and a quick tempering of spices, this recipe is a vibrant, long-lasting addition to your pantry. Perfect for spice lovers and fans of fermented delights, this easy-to-make lemon pickle will have you savoring every bite!
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Ingredients
- 10 whole Lemons
- 3 tablespoons Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 2 tablespoons Red chili powder
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Sugar
- 4 tablespoons Sesame oil
Directions
Step 1
Wash the lemons thoroughly and dry them completely to ensure no moisture remains. Cut each lemon into small bite-sized pieces and remove any seeds.
Step 2
In a large, clean bowl, mix the lemon pieces with salt and turmeric powder. Stir well to coat the lemons completely. Transfer the mixture to a clean, dry glass jar with a lid.
Step 3
Let the salted lemons sit in the jar at room temperature for 7-10 days to soften and develop their natural tanginess. Shake the jar daily to ensure the salt is evenly distributed.
Step 4
After 7-10 days, heat a small skillet over low heat and dry roast the fenugreek seeds until golden and aromatic. Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
Step 5
In the same skillet, heat the sesame oil over medium heat. Add mustard seeds and let them splutter. Turn off the heat and quickly stir in asafoetida.
Step 6
Add the ground fenugreek seeds, red chili powder, and sugar to the hot oil mixture. Stir well to combine and let it cool to room temperature.
Step 7
Once the oil mixture has cooled, pour it over the salted lemons in the jar. Stir well to combine all the ingredients.
Step 8
Seal the jar with a lid and let the pickle sit for another 4-5 days to allow the flavors to meld together. Shake the jar periodically to ensure even distribution of spices.
Step 9
Your Spicy Lemon Pickle is ready to enjoy! Store it in a cool, dry place or in the refrigerator for longer shelf life.
Nutrition Facts
| Serving size | (719.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 763.5 |
| Total Fat 61.3g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 23.4g | |
| Cholesterol 0mg | 0% |
| Sodium 21266.0mg | 0% |
| Total Carbohydrate 71.7g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 20.0g | |
| Protein 10.4g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.6mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1215.9mg | 0% |
Source of Calories