This Lemon pickle South Indian-style recipe is hot, spicy, and tangy. It is also perfect for thick-skinned lemons available in Western countries. Chop and cook lemons with spices and oil, then cool and store for up to a month.
I cannot imagine a day without pickles. If no sides are available for breakfast or dinner, I can happily have anything with a spoonful of pickles(also my family's favorites like jalapeno pickles and spicy pickled onion).
I usually make Lemon pickles in small batches using a South Indian-style recipe; this way, the pickles are fresh and tasty. I find this recipe very simple and love it, so I repeat it often.
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Why You'll Love This Recipe
⭐️The recipe is straightforward, with easy-to-follow instructions.
⭐️It is loaded with flavors.
⭐️Better than store-bought
The Ingredients
- Lemons: Use fresh lemons without any dark spots for juicing.
- Mustard seeds: You can get them from an Indian or online store.
- Asafoetida is a unique Indian ingredient packed with flavors. I highly advise including it in this recipe.
- Chili powder: Adjust according to your preference.
- Salt: The amount prescribed in this recipe is perfect. Reducing the salt may affect the shelf life of the pickle.
How To Make
- Chop seven lemons into smaller pieces and squeeze three lemons for juice.
- Heat ¼ cup of sesame oil in a pan over medium flame. Add mustard seeds and let them crackle.
- Add chopped lemon pieces, lemon juice, asafoetida, red chili powder, and salt. Cook for 3-4 minutes on medium flame.
- Allow the mixture to cool to room temperature, then transfer it to an airtight container.
Top Tip
For the best results, let this lemon pickle marinate for a day before consuming, as it will continue to develop flavors.
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Recipe Tips & Tricks
- When you make any pickle, clean and wipe the lemon, cutting board, knife, and bowls with a kitchen towel or kitchen tissue for a longer shelf time.
- To clean the lemon, wash it and pat it dry with tissue paper.
- In this Indian lemon, do not discard the squeezed-out lemon shells; use them for cleaning the kitchen sink or utensils.
- After adding all the spices, cook the lemon pickle for about 3-4 minutes. The juice should be reduced to ¾th of the quantity, and the lemons should not get overcooked as they may turn mushy and bitter.
- Gingelly oil tastes great when making any South Indian pickle, but you can also use other cooking oils.
- Double the quantity if you plan to store cooking oil on the kitchen counter for over ten days.
How To Store?
Once this South Indian lemon pickle cools, transfer to an clean, dry, air tight containers. Store it in the refrigerator for up to a month.
I've never tried and I would not recommend freezing this pickle, as after thawing the pickle may looses its texture.
FAQs
Choose fresh lemons without any dark spots. Do not cook the lemons for longer than the prescribed time.
You can serve this Indian-style lemon pickle as soon as it is made. However, after a day or two, it tastes better when all the ingredients meld together.
Salt plays a vital role in the pickling process. Reducing it can decrease the shelf life of the pickle, so plan accordingly.
📖 Recipe
Lemon Pickle-South Indian style
Ingredients
- 10 lemon
- ¼ cup sesame oil or vegetable oil or sunflower oil
- 1 tablespoon black mustard seeds
- ¾ teaspoon asafoetida
- 4 teaspoon red chili powder
- 3 tablespoon salt
Instructions
- Chop 7 lemons into smaller pieces. Then squeeze 3 lemons for its juice.
- Heat a pan in medium flame, add ¼ cup of sesame oil. Then add mustard seeds and allow them to crackle.
- Add chopped lemon pieces and the lemon juice. Then add asafoetida.
- Add red chili powder and salt.
- Then cook for 3-4 minutes in medium flame.
- Allow it to cool to the room temperature.
- Then transfer to airtight container.
Notes
Nutrition
Additional Info
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I love a good pickle and OMG these ones look incredible! The flavor and seasonings look perfect!
Yay! So glad to hear, thank you TAYLER!
This brings back memories of the lime pickle some relatives used to make - spicy and so tasty. Look forward to trying this lemon version.
AMAZING! Thank you Caroline!