Quick lemon pickle is a delicious and easy-to-make condiment that captures the essence of South Indian flavors. This tangy pickle is prepared by cutting lemons into small pieces and mixing them with a medley of spices such as mustard seeds, sesame oil, red chili powder, and asafoetida, which lend it a distinct and aromatic taste. This is commonly served with yogurt (curd) rice.
This traditional method of preparing the lemon pickle allows the flavors to develop and create a delicious and tangy condiment that can be enjoyed with various South Indian dishes or as an accompaniment to enhance the taste of meals.
Easy Lemon Pickle
Course: PickleCuisine: Indian, TamilDifficulty: Medium10
servings10
minutes10
minutesDiscover how to make a tangy and flavorful lemon pickle through a simple three-day fermentation process. Experience a burst of taste like no other!
Ingredients
Lemon – 8 Nos
Chilli Powder – 2 teaspoons
Asafoetida powder – 1 teaspoon
Fenugreek powder – 1/2 teaspoon
Salt – 2 to 3 teaspoons
Gingelly oil – 4 to 5 tablespoons
Mustard – 1 teaspoon
Directions
- Begin by cutting four lemons into small, desired-sized pieces and place them in a ceramic jar or bowl. Avoid using plastic or metal bowls, as they may react with the acidic content of the lemons.
- Squeeze the juice of the remaining four lemons over the cut lemon pieces and add the required amount of salt. Mix the ingredients thoroughly to ensure even distribution of flavors.
- Close the jar or bowl with a lid and let it sit for a day to allow the flavors to meld.
- On the next day, give the mixture a gentle stir, and then leave it undisturbed for an additional day.
- By this time, the lemon pieces will have absorbed the lemon juice, softening them slightly.
- On the third day, sprinkle the chilli powder, asafoetida powder, and fenugreek powder over the lemon pieces. Mix all the spices thoroughly to coat the lemon pieces evenly.
- In a kadai, heat oil until it’s hot. Add mustard seeds and let them pop. Once the mustard seeds start popping, remove the kadai from heat and pour the hot oil over the spiced lemon pieces. This step helps to infuse the flavors of the spices into the pickle.
- Mix everything well to ensure that the spices and oil are evenly distributed among the lemon pieces.
- Transfer the pickle to a serving bowl or a clean, airtight container for storage.
Recipe Video
Notes
- This pickle will stay good for one to two weeks. We can reduce the oil quantity if we use the pickle immediately.
- For fenugreek powder, dry roast the fenugreek seeds on slow heat and powder it.
romba easya irukku i will tey it
My new year wishes to you and to your family
good one !
Thank you Sarusriraj. I too wish you and your family a very happy and prosperous New Year.
— http://samaiyalattakaasam.blogspot.com/2010/12/blog-post_29.html – நட்பு வட்ட அவார்டு கொடுத்துள்ளேன் வந்து பெற்று கொள்ளுஙக்ள்
உங்களுக்கும் உஙக்ள் குடும்பத்தாருக்கும் இனிய புத்தாண்டு வாழ்த்துக்கள்
ஊறுகாய் சூப்பர்.
எங்கே உஙக்ள் தமிழ் பிலாக்க காணும், தேடி கடைசியில் இங்கு வந்தேன்.
மிக்க நன்றி ஜலீலா அவர்களே. நான் இப்பொழுதுதான் அமெரிக்காவிலிருந்து, சென்னைக்கு வந்துள்ளேன். பயணத்தில் இருந்ததால் பிளாக் பக்கம் வர முடியவில்லை. விரைவில் தமிழ் பக்கத்திற்கும் வருவேன்.
Kamala,
This is a nice and easy to prepare Recipe.
I have been preparing many Recipes from your blog and they are very delicious. Thankyou for posting many Recipes which can be prepared without using Masala Powders.
Wishing You a Happy Pongal.
Sarada
(U.S.A.)
Hi Sarada,
Thank you for your kind comments. I too wish you and your family a very Happy Pongal.
a very useful website; i’m glad indian women realise their potential and show the world that they are worthy individuals
Thank you for your encouraging words Padmapriya.
hi mam ! i love lemon pickle bt i dont knw to make,,,, than q so so so much:):) i did it now .. and it is yummmmmmmmmm wit curd rice….:) 🙂
Thank you sathya for your kind feed back.
Lemons are sold in bags and individually in all grocery stores in the U.S.
I love all your recipes. I remember my mother’s cooking very similar to yours. Brings lots of memories and inspires to cook.
My younger sister, Kamala is also known best for her cooking.
Thank You.
Thank you Sheila John for your kind words.
Wow drooling for the pickle.
Awesome ,
Please provide which brand of sesame oil is good for making pickle.
Thank you
Gngelly oil brand name good for pickles