Lemon Pickle in Oil

A traditional North Indian-style pickle bursting with spicy, tangy, and aromatic flavors of lemon, ginger, and mustard oil, perfect to pair with any Indian meal.

Ingredients

1. 1 kg lemons
2. 240 g salt
3. ½ litre mustard oil
4. 2 big pieces asafoetida (hing)
5. 4 tsp red chili powder
6. ½ kg ginger, peeled and sliced
7. 30 g mustard seeds
8. 120 g whole fresh red chilies
9. 60 g methi (fenugreek) seeds
10. Juice of 2 galgals or 1 cup lemon juice
11. 1 tbsp salt (for lemon juice)

Instructions

1. Prepare the Lemons

   • Wash the lemons thoroughly and pat them completely dry with a clean cloth.
   • Make four deep cuts in each lemon without separating the pieces completely.
   • Stuff salt inside each lemon and rub a little salt on the outside as well.
   • Keep aside until the lemons turn slightly tender.

2. Prepare the Tempered Oil

   • Heat mustard oil in a heavy-bottomed pan until it reaches the smoking point.
   • Remove from heat and allow it to cool slightly.
   • Add asafoetida; as soon as it swells up, crush it gently with a spoon.
   • Stir in red chili powder and mix until a rich red color appears.
   • Add mustard seeds and stir for a few seconds until aromatic.

3. Cook the Lemons and Spices

   • Add the salted lemons, sliced ginger, and whole fresh red chilies to the pan.
   • Stir and cook the mixture until the lemons and ginger become slightly tender.

4. Prepare the Fenugreek and Lemon Juice Mix

   • Dry roast the methi seeds in a small pan until fragrant, then grind them into a coarse powder.
   • Mix the methi powder with lemon (or galgal) juice and 1 tablespoon of salt.
   • Add this mixture to the pan and cook everything together for about 5 minutes.

5. Cool and Store

   • Remove the pickle mixture from heat and let it cool completely.
   • Transfer the contents to a clean, dry glass jar.
   • Pour in all the oil and spices, ensuring the lemons are fully submerged.
   • Seal tightly and store in a cool, dry place.

6. Mature and Serve

   • Allow the pickle to mature for at least 10–15 days before use for the flavors to deepen.
   • Serve as a spicy, tangy accompaniment to parathas, dal, or curd rice.

Tip: Always use a dry spoon to take out the pickle to ensure long shelf life.