Lemon Pickle South Indian

A tangy and spicy South Indian-style pickle bursting with the bold flavors of mustard, fenugreek, and chili, perfectly balanced by a hint of sweetness.

Ingredients

1. 750 g lemons
2. ¾ cup salt
3. 1 cup mustard oil
4. ½ tsp asafoetida (hing)
5. 3 tsp mustard seeds
6. ¾ cup lemon juice
7. 2 tsp red chili powder
8. 3 tsp fenugreek (methi) seeds, powdered
9. ½ cup sugar (powdered)

Instructions

1. Prepare the Lemons

   • Wash the lemons thoroughly and pat them completely dry.
   • Cut each lemon into eight equal pieces.
   • Rub the lemon pieces well with salt and transfer them to a clean glass jar.
   • Keep the jar aside for one week, shaking it once daily to mix the salt evenly.

2. Prepare the Tempered Oil

   • Heat mustard oil in a pan until it begins to smoke lightly.
   • Remove from heat and allow it to cool slightly.
   • Add crushed asafoetida and mustard seeds to the warm oil.
   • Immediately cover the pan to retain the aroma and flavor.

3. Combine the Ingredients

   • Once the oil mixture has cooled a bit, add the salted lemon pieces.
   • Mix in lemon juice, powdered fenugreek seeds, red chili powder, and sugar.
   • Stir thoroughly to ensure the masala coats all lemon pieces evenly.

4. Rest and Mature the Pickle

   • Transfer the mixture into a clean, airtight glass jar.
   • Keep the pickle aside for one week to mature, allowing the flavors to blend beautifully.

5. Serve and Store

   • Serve this tangy, spicy, and slightly sweet pickle with curd rice, dosa, or parathas.
   • Store in a cool, dry place, ensuring a dry spoon is always used.

Tip: For a richer flavor, lightly roast the fenugreek seeds before powdering them.