This Lemon pickle South Indian style recipe is hot, spicy, tangy stays good up to a month's time. This recipe is also perfect for thick-skinned lemons, which is available in western countries.
I cannot imagine a day without pickles in my life. If no sides are available for breakfast or dinner, I can happily have anything along with a spoon full of pickles.
If I can have pickles for breakfast and dinner, imagine how it could be for lunch. Everyone will make fun of me that I have pickles even for Biryani. No worries at all, my food and pickles are inseparable always.
I usually make Lemon pickle South Indian style recipe in small batches, I felt this way pickle are fresh and tasty. I find this recipe very simple and I love and repeat this recipe again and again.
My mom also makes pickles this way. I usually store this for 3-4 weeks and then I go for another verity of pickles.
Searching for other pickles like Lemon pickle South Indian style recipe? Do check with Amla pickle.
How to make Lemon pickle South Indian style recipe
The proportion for making this lemon pickle south Indian recipe is 7:3, that is, if you are chopping 7 lemons, then squeeze 3 lemons for the juice.
Chop the lemons into 8 pieces or 12 pieces depending on the size of the lemon. Repeat the same for remaining lemons. Then squeeze 3 lemons for its juice.
Heat a pan in medium flame, add ¼ cup of cooking oil preferably gingelly oil. Then add mustard seeds and allow them to crackle.
Add chopped lemon pieces and the lemon juice. Then add ¾ teaspoon of asafoetida.
Add 4 teaspoon of pickle powder but you adjust according to your intake spice level.
Add salt and allow it to cook for 3-4 minutes in medium flame.
Allow it to cool to room temperature. Then transfer to a glass or ceramic containers.
It can be served immediately, but it does taste great after 4 days.
- When you making any pickle, clean and wipe the lemon, cutting board, knife, and the bowls with a kitchen towel or kitchen tissue for longer shelf time of the pickle.
- For cleaning the lemon, wash and pat dry with tissue paper.
- In this Indian lemon pickle recipe-do not discard the squeezed-out lemon shells, use for cleaning kitchen sink or utensils.
- Cook the lemon pickle for about 3-4 minutes after adding all the spices. The juice should reduce to ¾th quantity and the lemons should not get overcooked as it may turn mushy and bitter.
- Gingelly oil does taste great for making any south Indian pickle. But you may also use other cooking oils.
- Increase the quantity of cooking oil to double if you are planning to store for more than 10 days over the kitchen counter.
- If you are diet conscious people, decrease the cooking oil quantity and store in the refrigerator for longer use.
Other condiments you may like,
Lemon pickle South Indian style recipe
- 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 pickle 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.
Tips and Variations
- You can also use store-bought pickle powder instead of the homemade powder in this Indian lemon pickle recipe. Or for quick pickle recipe just add chili powder.
- Store them in the narrow-mouthed jar.
- Make sure that oil floats on the top, as it acts as a preservative.
- While serving scoop out just the lime by leaving behind the oil in the jar.