Zesty Indian-Style Lemon Pickles
Equipment
- A sharp knife
- Clean, dry cutting board
- Mixing bowl
- Small skillet (for toasting spices)
- Glass jars with tight-fitting lids (sterilized)
- Wooden Spoon or Spatula
Ingredients
- 6 medium-sized lemons preferably thin-skinned and juicy
- 1/4 cup salt non-iodized, like kosher or sea salt
- 1 tablespoon turmeric powder
- 2 teaspoons red chili powder adjust to taste
- 1 tablespoon mustard seeds split or whole
- 1 teaspoon fenugreek seeds roasted and coarsely crushed
- 1/2 cup mustard oil or sesame oil as an alternative
- 1/4 teaspoon asafoetida hing
- 2 tablespoons sugar optional, for balance
Instructions
Prep the Lemons
- Wash and dry the lemons thoroughly. Cut them into small wedges or bite-sized pieces, removing visible seeds.
Salt Cure
- Toss lemon pieces in salt and turmeric in a mixing bowl. Let this sit in the sun (or a warm window) for 3-4 days. This step softens the lemon rind and helps it release juice.
Spice Infusion
- Once the lemons have softened, heat the mustard oil until it reaches smoking point, then let it cool slightly. Toast mustard and fenugreek seeds in a dry pan, then mix with chili powder, asafoetida, and optional sugar.
Combine Everything
- Add the spiced oil mixture to the lemons. Stir well so all the pieces are coated.
Jar and Rest
- Transfer into sterilized jars. Leave the pickle out for another 2-3 days to let the flavors deepen, shaking the jar once daily.
Refrigerate or Store
- Store in the fridge for a modern refrigerator pickles dill approach or let it age in a cool, dark spot like traditional canned pickles recipe styles.