Traditional Indian Lemon Pickle
Tangy, spicy, and bursting with bold flavors, this Traditional Indian Lemon Pickle is a quintessential condiment that elevates any meal. Made with sun-ripened lemons, aromatic spices like mustard and fenugreek seeds, vibrant red chili powder, and fragrant mustard oil, this age-old recipe is the perfect balance of zesty and savory. The lemons are naturally softened over weeks, allowing them to soak in the rich flavors of turmeric, asafoetida, and spices, creating a complex, robust taste that only improves with time. Simple to prepare and ideal for long-term storage, this homemade lemon pickle is a classic accompaniment to Indian meals, pairing perfectly with fluffy rice, parathas, or hearty curries. A must-try for lovers of traditional Indian condiments!
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Ingredients
- 500 grams Lemons
- 100 grams Salt
- 1 tablespoon Turmeric Powder
- 2 tablespoons Red Chili Powder
- 2 tablespoons Mustard Seeds
- 1 tablespoon Fenugreek Seeds
- 1 teaspoon Asafoetida
- 200 ml Mustard Oil
Directions
Step 1
Wash and dry the lemons thoroughly. Cut each lemon into 8 equal pieces, removing seeds as much as possible.
Step 2
In a large bowl, mix the lemon pieces with salt and turmeric powder. Ensure all pieces are well-coated. Cover and set aside for 2 weeks in a clean, dry place away from sunlight, stirring once every 3-4 days.
Step 3
After 2 weeks, the lemon pieces should have softened. In a pan, dry roast mustard seeds and fenugreek seeds on a low flame until fragrant, then let them cool. Grind the roasted seeds into a coarse powder.
Step 4
Heat mustard oil in a pan until it reaches smoking point, then turn off the heat and allow the oil to cool.
Step 5
In a separate large mixing bowl, combine the softened lemon mixture with red chili powder, the prepared roasted mustard-fenugreek powder, and asafoetida.
Step 6
Gradually add the cooled mustard oil to the lemon mixture. Stir well to ensure that all the lemon pieces are evenly coated with the spices and oil.
Step 7
Transfer the pickle to a clean, dry glass jar. Ensure the jar is airtight.
Step 8
Let the pickle mature for another week before serving. Store in a cool, dry place, and always use a dry spoon when serving.
Nutrition Facts
| Serving size | (852.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2097.3 |
| Total Fat 208.3g | 0% |
| Saturated Fat 23.8g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 39367.2mg | 0% |
| Total Carbohydrate 73.2g | 0% |
| Dietary Fiber 25.9g | 0% |
| Total Sugars 15.0g | |
| Protein 15.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 279.4mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 1412.1mg | 0% |
Source of Calories