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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 find all the ingredients at your local grocery store, making this recipe quick and hassle-free.
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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.
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.
After 2-3 days, add the carom seeds and red chilli flakes to the lemon pieces. Mix everything.
Pour the lemon juice into the bowl and stir well to combine all the ingredients.
In a small pan, heat the mustard oil until it starts to smoke. Remove from heat and allow it to cool down.
Reheat the oil and add asafoetida, rai (black mustard seeds), and dry red chillies. Let them splutter.
Add the chopped ginger and saute till slightly golden.
Add the chopped curry leaves to the pan and turn off the heat. Let the tempering cool down completely.
Pour the tempered oil mixture over the lemon pieces and mix them well.
Add the sugar to the pickle and mix it in.
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.
Enjoy!
Sun-drying the lemons helps to reduce their moisture content and intensify their flavour.
Store the lemon pickle in a dry and clean container to avoid spoilage.
The pickle will be ready to eat in 5-6 days, but the flavours will continue to develop over time.
Do not use a wet spoon to take the pickle out of the jar.
The number of servings may vary based on portion size.
How do I make Curry Leaf infused Lemon Pickle step by step?
To make Curry Leaf infused Lemon Pickle, start by cutting 1 kg of lemons into small pieces and mixing them with 1 tbsp of salt and turmeric in a large bowl. Cover the bowl with a cloth and place it in a sunny spot for 2-3 days, stirring occasionally. After that, add carom seeds and red chilli flakes, then mix in 0.75 cup of lemon juice. Heat mustard oil in a pan, add asafoetida, black mustard seeds, and dry red chillies, letting them splutter. Add chopped curry leaves and let the mixture cool before pouring it over the lemon mixture. Finally, add 2 tbsp of sugar, mix well, and transfer to a sterilized jar. Let it sit for 5-6 days before enjoying!
Is Curry Leaf infused Lemon Pickle suitable for a vegan diet?
Yes, Curry Leaf infused Lemon Pickle is suitable for a vegan diet as it contains no animal products. The ingredients include lemons, spices, and oil, making it a great addition to plant-based meals.
What can I substitute for mustard oil in this Lemon Pickle recipe?
If you don't have mustard oil, you can substitute it with other oils like sesame oil or vegetable oil. However, keep in mind that mustard oil adds a unique flavor to the pickle, so choose an oil that complements the spices well.
How should I store Curry Leaf infused Lemon Pickle for maximum freshness?
To store Curry Leaf infused Lemon Pickle, transfer it to a sterilized jar and keep it in a cool, dark place. For best results, refrigerate the pickle after opening. It can last for several months if stored properly.
What dishes pair well with Curry Leaf infused Lemon Pickle?
Curry Leaf infused Lemon Pickle pairs wonderfully with Indian dishes such as rice, dal, and curries. It can also enhance the flavor of sandwiches, wraps, or even grilled meats, adding a zesty kick to your meals.
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