Traditional Indian Lemon Pickle
Brighten your meals with the tantalizing flavors of this *Traditional Indian Lemon Pickle*, a quintessential condiment that adds a bold, zesty kick to any dish. Made with fresh, juicy lemons, earthy spices like mustard and fenugreek seeds, and the fragrant warmth of red chili powder and asafoetida, this pickle is preserved in nutty mustard oil for an authentic taste. The recipe's unique two-step process—sun-curing the lemons for two weeks to soften them, followed by mixing them with roasted spice powders—ensures every bite is bursting with layered, tangy, and spicy goodness. Perfect as an accompaniment to parathas, rice, or curries, this homemade pickle is a pantry staple for lovers of traditional Indian cuisine. Plus, with the ability to store it for weeks, it’s a make-ahead wonder that just gets better with time.
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Recipe Information
Ingredients
- 500 grams Lemons
- 100 grams Salt
- 1 tablespoon Turmeric Powder
- 2 tablespoons Red Chili Powder
- 2 tablespoons Mustard Seeds
- 1 tablespoon Fenugreek Seeds
- 1 teaspoon Asafoetida
- 200 ml Mustard Oil
Instructions
Wash and dry the lemons thoroughly. Cut each lemon into 8 equal pieces, removing seeds as much as possible.
In a large bowl, mix the lemon pieces with salt and turmeric powder. Ensure all pieces are well-coated. Cover and set aside for 2 weeks in a clean, dry place away from sunlight, stirring once every 3-4 days.
After 2 weeks, the lemon pieces should have softened. In a pan, dry roast mustard seeds and fenugreek seeds on a low flame until fragrant, then let them cool. Grind the roasted seeds into a coarse powder.
Heat mustard oil in a pan until it reaches smoking point, then turn off the heat and allow the oil to cool.
In a separate large mixing bowl, combine the softened lemon mixture with red chili powder, the prepared roasted mustard-fenugreek powder, and asafoetida.
Gradually add the cooled mustard oil to the lemon mixture. Stir well to ensure that all the lemon pieces are evenly coated with the spices and oil.
Transfer the pickle to a clean, dry glass jar. Ensure the jar is airtight.
Let the pickle mature for another week before serving. Store in a cool, dry place, and always use a dry spoon when serving.
Nutrition Facts
Calories |
2097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 39367 mg | 1712% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 15.0 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1412 mg | 30% | |
*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.
