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Lemon Pickle Recipe Indian

Indian Lemon Pickle Recipe

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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 20 servings
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 500g lemons (about 10-12 small Indian lemons or 6-8 regular)
  • 3 tbsp salt
  • 1 tbsp turmeric powder
  • 1 tbsp red chili powder
  • 2 tbsp fennel seeds (saunf), roughly crushed
  • 1 tbsp mustard seeds (rai), roughly crushed
  • 1 tsp fenugreek seeds (methi), crushed
  • ¼ tsp asafoetida (hing)
  • ½ cup mustard oil
  • 1 tbsp jaggery or sugar (optional)

Method
 

  1. Wash and thoroughly dry the lemons. Cut into quarters or large chunks, remove seeds, and toss with salt and turmeric powder in a bowl. Transfer to a jar and leave in the sun for 2-3 days until skins soften.
  2. Heat mustard oil in a small pan until it reaches its smoking point, about 5 minutes. Cool for 2 minutes, then add asafoetida, crushed seeds, and red chili powder off heat. Swirl 30 seconds and cool completely.
  3. Pour the cooled spiced oil over the softened lemons. Add jaggery if using and stir with a dry spoon until every piece is coated.
  4. Spoon the pickle into a sterilized glass jar, pressing down so lemons stay submerged. Pour any remaining oil on top to seal. Store in a cool, dark place for a day, then refrigerate.

Notes

The pickle needs at least a week to mature fully; the flavor deepens further after 2 to 3 weeks. Always use a clean, dry spoon to keep it fresh for months.