Lemon Pickle Recipe (lime pickle)

By Swasthi's Recipes · 20 min

Ingredients

Instructions

1. Roast 1 tsp fenugreek seeds on low heat until fragrant and deep golden, cool, then grind finely. Measure ½ to 1 tsp of the powder and set aside.
2. Rinse the lemons under running water, wipe dry with a clean cloth, then air dry them, preferably overnight, until moisture free.
3. Make sure the board, knife, bowls, spoons and jar are clean and completely dry.
4. Chop 200 g of the lemons into desired sizes and deseed them gently. Juice the other 200 g of lemons and discard the seeds.
5. Spread the chopped lemon pieces on a clean tray and sun dry for at least 5 hours. Without sun, dry them in an oven at 40 °C (104 °F) on the lowest setting for 1 hour, shaking the tray after 30 minutes, with the door slightly ajar.
6. Spread the chilli powder, salt and turmeric on a tray. Sun dry for 1 hour, or oven dry without the salt at 40 °C (104 °F) for 20 minutes with the door slightly ajar. Then place the tray on a wire rack to cool.
7. Set the lemon juice in the sun (covered with a thin muslin cloth) or in the oven to warm, then cool all ingredients, including the salt, completely before making the pickle.
8. Put the lemon pieces in a clean dry glass or ceramic bowl or jar. Pour in the lemon juice, then add 1 tbsp salt and the turmeric. Cover and rest for 1 to 2 days at room temperature in a dry place away from humidity.
9. Stir the lemon pieces with the chilli powder and ½ to 1 tsp fenugreek powder. Cover and set aside.
10. Heat the oil until hot. Add mustard seeds, dried red chilies and crushed garlic. Turn off the heat when the garlic is crisp and golden, add the asafoetida, and let the oil cool completely.
11. Stir half of the oil into the lemon pickle and taste. Add more salt and chilli powder if needed.
12. Transfer the pickle to a glass bottle, pour the remaining oil over it, press down so a layer of oil covers the pickle, then cover and refrigerate.
13. Let the pickle mature for 10 to 20 days, until the lemon pieces soften. Always serve with dry spoons and keep the pickle under the oil.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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