A tangy and spicy Indian pickle made with lemon and a mix of spices.
Prep: 30 minutes
Cook: 15 minutes
Serves: 20 people
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How to Prepare
Wash and dry 20 medium-sized lemons thoroughly to remove any dirt or residue.
Cut each lemon into 8 pieces and remove seeds if desired.
In a large mixing bowl, add the lemon pieces and mix with 2 cups of salt. Ensure all pieces are coated evenly.
Transfer the salted lemons to a sterilized glass jar, pressing down to release some juice. Close the lid tightly.
Keep the jar in a sunny spot for 7 days, shaking it daily to mix the contents.
After 7 days, heat 1 cup of sesame oil in a pan over medium heat. Add 2 tablespoons of mustard seeds and let them splutter.
Add 1 tablespoon of fenugreek seeds and 1/2 cup of red chili powder to the oil. Stir for 1-2 minutes, then turn off the heat and let it cool completely.
Once the oil mixture is cool, pour it over the lemons in the jar. Mix well to coat the lemons with the spiced oil.
Close the jar and let it sit for another 7-10 days in a cool, dry place, shaking occasionally.
After 10 days, the lemon pickle is ready to serve. Store in the refrigerator for longer shelf life.