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Curry Leaf infused Lemon Pickle  recipe

Curry Leaf infused Lemon Pickle

by Leena Kohli (@leenakohli)
5.0
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From 1 rating
Prep Time
10min
Cook Time
5min
Total Time
15min

Homemade Lemon Pickle is a delightful combination of zesty lemons, spices, and a touch of sweetness. This pickle not only tantalizes your taste bud but also provides digestive benefits. It has a unique blend of spices, and it offers a distinct flavour that is sure to impress. You can easily...

Ingredients

25 Servings
  • 1kg
    lemons, cut into small pieces
  • 1tbsp
    Salt
  • 1
    Turmeric
  • 1tbsp
    Carom Seeds
  • 1tbsp
    Chilli Flakes
  • 3/4cup
    Lemon Juice
  • 1tbsp
    Oil
  • 1/4tsp
    Asafoetida
  • 1tbsp
    black Mustard Seeds (Rai)
  • 2
    Dry Red Chillies (broken)
  • A handful of chopped curry leaves
  • 2tbsp
    Sugar

How to make Curry Leaf infused Lemon Pickle

  1. Cut the lemons into small pieces and put them in a large mixing bowl. Add the salt and turmeric powder and mix well to coat the lemon pieces.

    Step 1.1: Cut the lemons into small pieces and put them in a large mixing bowl
    Step 1.2: Cut the lemons into small pieces and put them in a large mixing bowl
  2. Cover the bowl with a clean cloth and place it in a sunny spot for 2-3 days. Stir the lemon pieces occasionally during this time.

    Step 1.1: Cover the bowl with a clean cloth and place it in a sunny spot for 2-3 days
  3. After 2-3 days, add the carom seeds and red chilli flakes to the lemon pieces. Mix everything.

    Step 1.1: After 2-3 days, add the carom seeds and red chilli flakes to the lemon pieces
  4. Pour the lemon juice into the bowl and stir well to combine all the ingredients.

    Step 1.1: Pour the lemon juice into the bowl and stir well to combine all the ingredients
  5. In a small pan, heat the mustard oil until it starts to smoke. Remove from heat and allow it to cool down.

  6. Reheat the oil and add asafoetida, rai (black mustard seeds), and dry red chillies. Let them splutter.

  7. Add the chopped ginger and saute till slightly golden.

  8. Add the chopped curry leaves to the pan and turn off the heat. Let the tempering cool down completely.

    Step 1.1: Add the chopped curry leaves to the pan and turn off the heat
  9. Pour the tempered oil mixture over the lemon pieces and mix them well.

    Step 1.1: Pour the tempered oil mixture over the lemon pieces and mix them well
  10. Add the sugar to the pickle and mix it in.

    Step 1.1: Add the sugar to the pickle and mix it in
  11. Transfer the lemon pickle to a sterilised jar and let it sit for a few days before using. The pickle will be ready to eat in 5-6 days.

    Step 1.1: Transfer the lemon pickle to a sterilised jar and let it sit for a few days before using
  12. Enjoy!

Tips & Tricks

  1. Sun-drying the lemons helps to reduce their moisture content and intensify their flavour.

  2. Store the lemon pickle in a dry and clean container to avoid spoilage.

  3. The pickle will be ready to eat in 5-6 days, but the flavours will continue to develop over time.

  4. Do not use a wet spoon to take the pickle out of the jar.

  5. The number of servings may vary based on portion size.

Reviews

5.0
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From 1 rating
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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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