Lemon Pickle

Homemade Lemon Pickle – Regular and Instant

𝐋𝐞𝐦𝐨𝐧 𝐏𝐢𝐜𝐤𝐥𝐞 is a traditional Indian condiment made with lemons,salt, fenugreek powder, gingelly oil and few other ingredients. A lemon pickle is the most common one loved by many. It goes excellent with curd rice, Upma, pongal and roti varieties. There are two methods – Regular for a long duration storage and instant for immediate and short term usage. The instant pickle can be used immediately but some bitterness will be there. Ideally it can be used from the third day on wards for better taste and flavor.

Ingredients

✅ 𝐋𝐞𝐦𝐨𝐧 𝐏𝐢𝐜𝐤𝐥𝐞 – 𝐑𝐞𝐠𝐮𝐥𝐚𝐫 (𝐟𝐨𝐫 𝐥𝐨𝐧𝐠 𝐬𝐭𝐨𝐫𝐚𝐠𝐞 𝐚𝐧𝐝 𝐮𝐬𝐚𝐠𝐞) 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

Lemon 10 nos. (approx. 400 g)

Salt 2 ½ to 3 tbsp

Red chili powder 2 ½ to 3 tbsp

Fenugreek powder 1 tbsp

Gingelly oil ½ cup

Mustard 2 tsp

✅ 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐟𝐞𝐧𝐮𝐠𝐫𝐞𝐞𝐤 𝐩𝐨𝐰𝐝𝐞𝐫

Fenugreek ¼ cup

Hing 1 tbsp

Turmeric powder 1 tbsp

Preparation time = 10 min

Cooking time = 15 min

Makes = 650 grams approx.

✅𝐈𝐧𝐬𝐭𝐚𝐧𝐭 𝐋𝐞𝐦𝐨𝐧 𝐩𝐢𝐜𝐤𝐥𝐞 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

Lemon 6 nos. (approx. 250 g)

Salt 1 ½ tbsp

Red chili powder 1 to 1 ½ tbsp

Fenugreek powder 3/4 tbsp

Gingelly oil 3 tbsp

Mustard 1 tsp

Preparation time = 10 min

Cooking time = 15 min

Makes = 400 grams approx

Procedure

Video

✅How to make fenugreek powder?

Dry roast fenugreek , Hing and turmeric powder. Then dry grind this mixture. You can store this and use for pickle making.

✅𝐏𝐫𝐨𝐜𝐞𝐝𝐮𝐫𝐞- 𝐋𝐞𝐦𝐨𝐧 𝐩𝐢𝐜𝐤𝐥𝐞 (𝐑𝐞𝐠𝐮𝐥𝐚𝐫)

𝐒𝐭𝐞𝐩1

Rinse and wipe lemons thoroughly. Cut lemon into small pieces and remove the seeds. Transfer into ceramic pot. Please do not use metallic vessel.Add salt into it. Mix well and close lid. Every day mix well at least three times a day by using a dry spoon. Do this for 2 weeks to make lemon skin soft.

𝐒𝐭𝐞𝐩 2

The lemon skin is softer after two weeks of storage.

𝐒𝐭𝐞𝐩 3

Add red chili powder,fenugreek powder and tempering mustard in gingelly oil. Now lemon pickle is ready. You can store this pickle for a longer period at room temperature.

Note: You must always use a dry spoon only for avoid fungus forming because of moisture.

✅𝐋𝐞𝐦𝐨𝐧 𝐩𝐢𝐜𝐤𝐥𝐞 (𝐈𝐧𝐬𝐭𝐚𝐧𝐭)

𝐒𝐭𝐞𝐩1

Rinse and wipe lemons thoroughly. Cut into smaller pieces,remove the seeds and transfer to a glass bottle or ceramic pot. Please do not use metallic vessel.

𝐒𝐭𝐞𝐩 2

Add salt. Slightly press the lemons by using dry ladle and extract 2 to 3 tbsp juice. Collect juice and keep separately

𝐒𝐭𝐞𝐩3

Add water to lemons and pressure cook for 1 vessel.

𝐒𝐭𝐞𝐩 4

After cooked lemon is soft and let it cool.

𝐒𝐭𝐞𝐩 5

Add lemon juice, red chili powder,fenugreek powder and tempering mustards in gingelly oil. Now instant lemon pickle is ready. You can use it the same day. However some bitterness will be there. Mix well by using dry spoon 3 times a day and it can be used from 3rd day. It can be stored in refrigerator for 3 weeks. So always the pickle quantity should be limited for a maximum of 3 months usage.