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Spicy Indian-Style Lemon Pickle

Spicy Indian-Style Lemon Pickle

Indian-style pickled lemons are full of spicy goodness. They’re easy to make, but you have to be patient – they’re at their best about 10 days to two weeks after you make them. It’s the perfect Indian condiment to add life to plain rice or paranthas.
Course Side Dish
Cuisine Indian

Ingredients
  

  • 8 Limoneira® lemons
  • 1 1/2 tablespoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons chilli powder
  • 5 tablespoons sesame oil
  • 1 teaspoon fenugreek seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoon asafoetida

Instructions
 

  • Rinse the Limoneira® lemons under cool running water, and cut them into quarters, then the quarters in half. Remove any seeds you find.
  • Add 2 tablespoons of oil to a pan over a medium setting. When the oil is hot, add the lemon pieces, and reduce the setting to low. Cook the lemons for about 10 minutes.
  • Add the salt and turmeric, and cook for another 10 minutes.
  • Add the fenugreek asafoetida, turmeric and mustard seeds
  • Add the rest of the oil, and raise the heat to a medium high setting. Bring it to a boil, then lower the heat and let it simmer for another 10 minutes.
  • Remove from the heat and allow it to cool to room temperature. Store in an airtight jar.
  • Allow it to soften for about 10 to 15 days for optimal texture.
Keyword Lemons
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