Hot Lemon Pickle

Hot Lemon Pickle is a tangy, spicy, and flavorful Indian condiment made with lemons, spices, and mustard oil. It is traditionally sun-cured, which enhances its taste and shelf life. This pickle pairs perfectly with Indian meals, from rice and dal to parathas and curries.

Ingredients:

• 1 kg lemons
• 250 grams salt
• 2 teaspoons turmeric powder
• 3 teaspoons red chili powder
• 125 grams ginger, scraped and sliced
• 1 cup vinegar
• 125 grams green chillies, slit
• 4 teaspoons fenugreek seeds
• 4 teaspoons mustard seeds
• 2 level teaspoons asafoetida (hing)
• 1 1/2 cups mustard oil

Instructions:

1. Prepare the Lemons:

   • Cut each lemon into eight pieces.
   • Mix salt with the lemon pieces and store them in a clean glass jar.
   • Keep the jar in sunlight for 15 days, shaking it daily to ensure even curing.

2. Prepare the Oil and Spices:

   • Heat mustard oil until it smokes. Remove from heat and allow it to cool slightly.
   • Add asafoetida, fenugreek seeds, and mustard seeds. Fry lightly until fragrant.

3. Mix the Pickle:

   • Add vinegar, sliced ginger, slit green chillies, and red chili powder to the spiced oil.
   • Mix in the sun-cured lemons along with their juice. Stir everything well to combine.

4. Cure the Pickle:

   • Store the mixture back in the jar and keep it in sunlight for another 15 days to develop flavor.

5. Serve and Store:

   • The pickle is ready when the lemons have softened and absorbed the spices.
   • Serve as a tangy-spicy accompaniment with rice, parathas, or curries.

Hot Lemon Pickle is a classic Indian condiment, bursting with flavor and perfect for long-term storage when prepared and cured properly.