Tangy South Indian Lemon Pickle
Elumichai Oorugai
(48 reviews)
"
This lemon pickle is a staple in my kitchen, reminding me of sunny days in Kerala. Its bold flavors bring a burst of sunshine to any meal, especially when paired with curd rice or parathas.
"
Prep time:20 mins
Cook time:10 mins
Total time:30 mins
Protein
0g
Carbs
1g
Fat
1g
Calories
15 kcal
Servings:
1
VeganGluten FreeDairy Free
Ingredients
lemons10 medium
(washed and dried thoroughly)
saltto taste
(approximately 1/4 cup)
sesame oil0.50 cup
(preferably cold-pressed)
curry leaves1 sprig
(fresh)
Directions
Prepare the Lemons
- Cut each lemon into 8 wedges, removing any visible seeds.
- Place the lemon wedges in a large bowl, sprinkle with salt, and mix well.
- Cover the bowl with a cloth and let it sit at room temperature for 3 days, stirring once daily to combine the juices.
Chef's tip: Ensure the lemons are completely dry before cutting to avoid spoilage.
Roast the Spices
- In a small dry pan, roast mustard seeds and fenugreek seeds over low heat until aromatic, about 2–3 minutes.
- Allow the seeds to cool, then grind to a fine powder using a spice grinder or mortar and pestle.
Chef's tip: Roasting enhances the flavors, so don't skip this step.
Prepare the Pickle
- Heat sesame oil in a pan over medium heat. Add curry leaves and let them splutter.
- Add the ground mustard and fenugreek mixture, turmeric powder, red chili powder, and hing. Stir well for 30 seconds.
- Add the salted lemon wedges along with the accumulated juices. Mix thoroughly to coat the lemons in the spice mixture.
- Cook for 5–7 minutes, stirring constantly, until the lemons soften slightly and the oil starts to separate.
- Turn off the heat and let the pickle cool completely before transferring to a clean, dry jar.
Chef's tip: Store the pickle in a cool, dark place and wait at least a week for the flavors to mature before serving.
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