Kamala's Corner

Easy Lemon Pickle

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

Recipe rating: N/A
Recipe by S Kamala Course: PickleCuisine: Indian, TamilDifficulty: Medium
Servings

10

servings
Prep time

10

minutes
Cooking time

10

minutes

Discover 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.
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