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Lemon Pickle I

@arecipe.bsky.social

Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.

Total 00:20
Yield about 1 litre of pickle

Ingredients

  • 12 small or 6 large lemons (thin skins preferred)
  • 1 large or 2 small lemons, juiced
  • ½ cup salt
  • ¼ cup red chile powder
  • ½ cup sugar
  • 3 tsp turmeric powder
  • 1 tsp fenugreek seed
  • 1 tsp black mustard seed
  • ¼ tsp asafoetida powder (omit for gluten-free version)

Instructions

  1. 1
    Wash the lemons and dry them well, leaving no water on the lemons. Trim off the stalk and any odd bits.
  2. 2
    Cut the lemons in to small pieces about 2 cm (¾ inch) on each side, and place in a bowl.
  3. 3
    Dry-roast the fenugreek, black mustard, and asafoetida together in a pan on a medium heat for about 5 minutes. Don't burn them!
  4. 4
    Grind the roasted spices in a grinder or a mortar and pestle.
  5. 5
    Add the ground spices, turmeric powder, salt, sugar and chili powder to the bowl and mix together well.
  6. 6
    Pack the mixture into a 2 litre (2 quart) jar, or use a couple of smaller jars. Don't fill quite to the top—allow at least 1 cm space.
Cuisine
Indian

Dietary Information

Gluten Free
Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Lemon_Pickle_I