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.
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 1/4 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 3/4 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 3/4th 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.
Lemon pickle South Indian style recipe
- 10 lemon
- 1/4 cup sesame oil or vegetable oil or sunflower oil
- 1 tbsp black mustard seeds
- 3/4 tsp asafoetida
- 4 tsp pickle powder
- 3 tbsp salt
- Chop 7 lemons into smaller pieces. Then squeeze 3 lemons for its juice.
- Heat a pan in medium flame, add 1/4 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.