Lemon Pickle 1

A tangy and spicy Indian condiment made with fresh lemons, aromatic spices, and tempered oil — perfect to add zest to any meal.

Ingredients

1. 6 lemons
2. 5 tsp salt
3. 5 tsp red chilli powder
4. A pinch of turmeric
5. 1 tsp asafoetida (hing)
6. 1 tsp fenugreek seeds (methi)
7. 5 tbsp oil

Instructions

1. Prepare the Lemons

   • Wash the lemons thoroughly and pat them dry.
   • Cut the lemons into small pieces and remove all the seeds.
   • Add salt to the lemon pieces, mix well, and keep covered for about 12 hours to soften.

2. Add the Spices

   • After 12 hours, mix in red chilli powder, turmeric, and crushed fenugreek seeds.
   • Stir everything until the lemon pieces are well coated with the spices.

3. Prepare the Tempering

   • Heat oil in a small pan on medium flame.
   • Add mustard seeds and let them splutter.
   • Add asafoetida (hing) and turn off the flame immediately to prevent burning.

4. Combine and Mix

   • Pour the tempered oil mixture over the spiced lemons.
   • Mix thoroughly until the oil and spices coat the lemon pieces evenly.
   • Store in a clean, dry glass jar.

5. Rest and Serve

   • Allow the pickle to rest for a few days for the flavors to mature.
   • Serve as a tangy, spicy accompaniment with rice, paratha, or dal.