Lemon pickle recipe

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 Lemon pickle, a tangy and spicy condiment, has been a staple in kitchens across the globe for generations. Whether paired with rice, flatbreads, or used as a zesty addition to sandwiches and wraps, lemon pickle brings a burst of flavor that is hard to resist. Making it at home is surprisingly simple, and the result is far superior to store-bought versions. Let's dive into a traditional lemon pickle recipe that's sure to become your favorite.

Lemon pickle recipe

Ingredients:

  • 10 medium-sized lemons (washed and wiped dry)

  • 2 tablespoons salt

  • 1 tablespoon turmeric powder

  • 1/4 cup mustard seeds

  • 2 tablespoons fenugreek seeds

  • 3-4 tablespoons red chili powder (adjust to taste)

  • 1 tablespoon asafoetida (hing)

  • 1/2 cup sesame oil (or mustard oil for a traditional flavor)

  • 1/4 cup vinegar (optional, for extra tanginess and preservation)

  • 2 tablespoons sugar (optional, for balancing flavors)

Instructions:

Step 1: Prepare the Lemons

  1. Cut each lemon into small wedges (about 8 pieces per lemon) or smaller, depending on your preference.

  2. Transfer the lemon pieces to a clean, dry bowl. Add the salt and turmeric powder, mixing well to coat the lemons evenly.

  3. Cover the bowl with a lid or clean cloth and let it sit in a sunny spot for 7-10 days. Stir the mixture daily to ensure even marination. This process softens the lemon peels and enhances their flavor.

Step 2: Roast and Grind the Spices

  1. Dry roast the mustard seeds and fenugreek seeds in a pan over low heat until aromatic.

  2. Once cooled, grind them into a coarse powder using a spice grinder or mortar and pestle.

Step 3: Cook the Pickle

  1. Heat sesame oil in a large pan over medium heat. Allow it to smoke slightly, then reduce the heat.

  2. Add asafoetida to the oil, followed by the ground spice mixture and red chili powder. Stir for 30 seconds to release the flavors.

  3. Add the marinated lemons along with the juices released during the marination process. Stir well to combine.

  4. Add sugar and vinegar (if using) and cook the mixture for about 5-7 minutes until it thickens slightly. Ensure the lemons are well-coated with the spice mix.

Step 4: Store and Mature

  1. Allow the pickle to cool completely before transferring it to sterilized, airtight glass jars.

  2. Let the pickle sit for at least 1-2 weeks to mature. The flavors deepen over time, making the pickle more delicious with age.

Tips for Success:

  • Use fresh, juicy lemons for the best flavor.

  • Always handle the ingredients and utensils with clean, dry hands to prevent spoilage.

  • If you prefer a less oily pickle, reduce the oil quantity and ensure proper refrigeration.

Serving Suggestions:

Enjoy your homemade lemon pickle with:

  • Steamed rice and dal

  • Parathas or Puris

  • Yogurt and flatbreads

  • As a tangy dip for snacks

Making lemon pickle at home is a rewarding experience that connects you to timeless culinary traditions. Try this recipe and enjoy the tangy burst of sunshine in every bite!

Location: เคญाเคฐเคค

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