Go Back

Lemon Pickle

A tangy and spicy South Asian-style condiment that transforms ordinary meals into something memorable.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 10 minutes
Servings: 20 servings
Course: Condiment, Side Dish
Cuisine: South Asian
Calories: 20
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-10 medium lemons (about 700g total) Choose thin-skinned lemons for better curing.
  • 3 tablespoons coarse salt (or rock salt)
  • 2 tablespoons mustard oil (or any neutral oil) Mustard oil gives unique flavor; light vegetable oil can be used.
Spices
  • 1 tablespoon mustard seeds Adds pungency and mild heat.
  • 1 teaspoon fenugreek seeds Balances the sourness of lemon.
  • 1 tablespoon red chili powder Adjust to taste.
  • 1 teaspoon turmeric powder Acts as a natural preservative.
  • 1 teaspoon asafoetida (hing) Adds savory depth.
  • 1 tablespoon sugar (optional, but recommended)

Method
 

Preparation
  1. Wash all lemons under running water and scrub the skin gently.
  2. Dry each lemon using a clean kitchen towel and let them air-dry for another 15 to 20 minutes.
  3. Cut the lemons into quarters or eighths, removing visible seeds and place into a bowl.
  4. Sprinkle salt over the cut lemon pieces and toss to coat.
  5. Transfer salted lemon pieces into a sterilized glass jar, pressing down firmly.
  6. Seal the jar and leave it at room temperature for 3 to 4 days, shaking daily.
  7. On the day of adding spices, dry-roast mustard and fenugreek seeds in a skillet until aromatic.
  8. Cool and grind the spices into a coarse powder.
  9. Mix ground spices with red chili powder, turmeric, asafoetida, and sugar in a bowl.
  10. Heat mustard oil until it just begins to smoke, cool slightly, then add to the spice mix.
  11. Combine spice mix and warm oil with lemon pieces in the jar.
  12. Seal it tightly and let it sit undisturbed for another 4 to 6 days, shaking gently once a day.

Notes

Always use dry utensils. A thin layer of oil on top helps preserve the pickle.