Spicy Lemon Pickle
Add a burst of bold, tangy flavor to your meals with this homemade Spicy Lemon Pickle recipe! Crafted with fresh lemons, aromatic spices like roasted fenugreek and mustard seeds, and a kick of red chili powder, this Indian-inspired condiment strikes the perfect balance between zesty, spicy, and savory. Enhanced with the natural richness of sesame oil and a hint of sugar for subtle sweetness, this pickle is a flavor-packed accompaniment to rice, curries, or parathas. With a simple preparation process that includes sun-soaking lemons to deepen their tang and a quick tempering of spices, this recipe is a vibrant, long-lasting addition to your pantry. Perfect for spice lovers and fans of fermented delights, this easy-to-make lemon pickle will have you savoring every bite!
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Recipe Information
Ingredients
- 10 whole Lemons
- 3 tablespoons Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 2 tablespoons Red chili powder
- 0.5 teaspoon Asafoetida (hing)
- 1 teaspoon Sugar
- 4 tablespoons Sesame oil
Instructions
Wash the lemons thoroughly and dry them completely to ensure no moisture remains. Cut each lemon into small bite-sized pieces and remove any seeds.
In a large, clean bowl, mix the lemon pieces with salt and turmeric powder. Stir well to coat the lemons completely. Transfer the mixture to a clean, dry glass jar with a lid.
Let the salted lemons sit in the jar at room temperature for 7-10 days to soften and develop their natural tanginess. Shake the jar daily to ensure the salt is evenly distributed.
After 7-10 days, heat a small skillet over low heat and dry roast the fenugreek seeds until golden and aromatic. Let them cool, then grind them into a fine powder using a spice grinder or mortar and pestle.
In the same skillet, heat the sesame oil over medium heat. Add mustard seeds and let them splutter. Turn off the heat and quickly stir in asafoetida.
Add the ground fenugreek seeds, red chili powder, and sugar to the hot oil mixture. Stir well to combine and let it cool to room temperature.
Once the oil mixture has cooled, pour it over the salted lemons in the jar. Stir well to combine all the ingredients.
Seal the jar with a lid and let the pickle sit for another 4-5 days to allow the flavors to meld together. Shake the jar periodically to ensure even distribution of spices.
Your Spicy Lemon Pickle is ready to enjoy! Store it in a cool, dry place or in the refrigerator for longer shelf life.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 23.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21266 mg | 925% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 20.0 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
