This recipe provides a healthy, traditional way to make lemon pickle without using a single drop of oil.
It balances spicy, sour, and sweet flavors, making it perfect as a side dish for any meal.
Preparation Details
Yield: Approximately 20 Lemons
Prep Time: 5-6 Days (including softening time)
Shelf Life: 5-6 Months
Ingredients
Main Components
Lemons: 20 large lemons (washed and completely dried)
Salt: 7-8 tablespoons total (adjust to taste)
Turmeric Powder: 1.5 tablespoons
Jaggery: 250g (powdered or crushed)
Asafoetida (Hing): 1 tablespoon
Red Chili Powder: 5-6 tablespoons (adjust for spice level)
Spice Mix (Roasted & Ground)
Fenugreek Seeds (Methi): 2 tablespoons
Mustard Seeds (Sasive): 3 tablespoons
Cloves (Lavanga): 4-5 pieces
Black Pepper: 1 tablespoon (optional)
Step-by-Step Instructions
1. Initial Preparation & Softening
Cleaning: Wash the lemons thoroughly. Wipe them with a dry cotton cloth. It is critical that there is no moisture on the lemons, knives, or containers to prevent spoilage.
Cutting: Cut each lemon into approximately 8 pieces.
De-seeding: Remove all seeds carefully. Leaving seeds in will make the pickle bitter.
Curing: Place the lemon pieces in a clean bowl. Add 3-4 tablespoons of salt and 1/2 tablespoon of turmeric. Mix well.
Resting: Transfer to a glass jar. Let it sit for 4 to 5 days. Shake or mix the jar once every day to ensure the lemons soften evenly.
2. Preparing the Spice Powder
In a pan over low flame, dry roast the cloves, fenugreek seeds, and mustard seeds until the raw smell disappears.
Once cooled, grind them into a smooth powder using a mixer.
3. Final Cooking Process
After 5 days, transfer the softened lemons back into a pan.
Add the prepared spice powder, red chili powder, crushed jaggery, remaining turmeric, hing, and more salt (preferably rock salt).
Place the pan on a low flame. Mix continuously until the jaggery melts and the flavors blend.
Cover and cook on low heat for about 5 minutes until the mixture thickens slightly and the lemons absorb the spices.
Note: The jaggery acts as a preservative and balances the acidity; it won’t make the pickle overly “sweet” like a dessert.
4. Storage
Allow the pickle to cool down completely.
Store in a sterilized glass bottle.
The pickle is ready to eat immediately but the flavor improves over time.
Pro-Tips
Moisture Control: Ensure every utensil and your hands are bone-dry throughout the process. Water is the enemy of pickles.
Glass Containers: Always use glass or ceramic jars for storage; avoid plastic or reactive metals.
Serving: Pairs excellently with hot rice and ghee, or as a side with curd rice.
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