Lemon-garlic pickle is a tangy, spicy, and aromatic condiment that brings together the bold flavors of fresh lemons, pungent garlic, and a mix of traditional Indian spices. Typically made by marinating lemon pieces and garlic cloves in a blend of spices, the pickle is then preserved in oil—often mustard or sesame—for weeks, allowing the flavors to deepen and mellow. The natural acidity of the lemon pairs beautifully with the sharpness of garlic, while the spices...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash lemons thoroughly and pat them dry.
Cut each lemon into 8 pieces or smaller, as preferred.
Remove visible seeds for better texture.
Place the cut lemons in a large bowl or jar and mix with 2 tbsp salt.
Cover and let them rest for 5-7 days, stirring once daily. This softens the rind and helps in preservation.
Peel garlic cloves and halve the larger ones.
Optionally sun-dry or air-dry them for a day to reduce moisture, which helps extend shelf life.
In a dry pan, lightly roast mustard seeds and fenugreek seeds until aromatic.
Let them cool and grind coarsely using a mortar-pestle or spice grinder.
Mix the ground spices with red chili powder, turmeric, and asafoetida.
Heat 1 cup sesame oil until it reaches its smoking point to remove rawness.
Let the oil cool slightly until it's warm, not hot.
Mix the softened lemon pieces with the garlic cloves.
Add the prepared spice mix.
Pour the warm oil over the mixture and stir everything thoroughly.
Adjust salt if needed.
Transfer the pickle to a clean, dry glass jar.
Cover with a muslin cloth or loosely with a lid for the first few days.
Keep the jar in sunlight or a warm place for 7–10 days.
Stir or shake the jar daily for even marination.
After 10–15 days, depending on heat and lemon softness, your Lemon-Garlic Pickle will be ready to eat.
The flavors deepen with time, and it keeps well for 6–12 months if stored properly.
Always use a clean, dry spoon to avoid contamination.
Store the pickle in a cool, dry place or refrigerate for longer shelf life in humid climates.
Sun-drying the garlic and lemons enhances the pickle's shelf life.
Adjust the chili powder and salt to suit your taste preferences.
Ensure the jar is completely dry before storing the pickle to prevent spoilage.
How long does the Lemon-Garlic Pickle last?
The pickle can last for 6–12 months if stored properly in a cool, dry place or refrigerated in humid climates.
Can I use a different oil instead of sesame oil?
Yes, mustard oil is a common alternative, but ensure it is heated to its smoking point to remove rawness.
Why should I sun-dry the garlic and lemons?
Sun-drying reduces moisture, which helps extend the pickle's shelf life and prevents spoilage.
Can I skip asafoetida (hing)?
Yes, you can skip it if unavailable, but it adds a unique flavor to the pickle.
What can I serve Lemon-Garlic Pickle with?
It pairs well with parathas, curd rice, khichdi, or as a tangy addition to sandwiches and wraps.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
