Indian lemon pickles are typically made with lemons, salt, spices and oil, and are used as a spicy condiment to accompany everything from rice to vegetables to chapatis and tortillas, to have with fish, chicken, and even to use as spreads in sandwiches. Lemon pickles are a great way to use not just the juice of the lemon but the entire lemon, skin and all.
There are many recipes for Indian lemon pickles; here I would like to share with you my friend Devi’s lemon pickle recipe. Devi’s lemon pickles are not too spicy, simple, and easy to make.
With green chilies, ginger, and garlic, a hint of spices and loads of lemons, this is a delicious lemon pickle that anyone can make at home.
Devi’s Lemon Pickle
- 4 cups lemon cut into small pieces (1/2 inch size )
- 1/4 cup ginger cut into small pieces
- 1/4 cup garlic sliced into long pieces
- 1/4 cup salt
- 1 cup plus more lemon juice if needed
- 2 tbsp of green chili sliced long ( 1/8 cup ) or dried red chilies
- 1/4 cup curry leaves
- 3 tbsp of oil
- 1 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- 1 tsp asafetida powder
- 1 tsp of turmeric
- Heat oil in a big deep pan. Add mustard seeds and cumin seeds. When mustard seeds splutter, add asafetida and curry leaves.
- Next add garlic, green chili, ginger and turmeric and mix well. Cook for a minute or two for all the wonderful aromas of ginger, garlic and curry leaves to come through.
- Lastly add lemon pieces and salt and bring the mixture to one boil. Turn the stove off. Add lemon juice if needed and stir in. I didn’t need to use additional lemon juice as my Meyer lemons released a lot of juice already as they were cooking.
- Cool the mixture completely. Store cooled lemon pickle in sterilized bottles and refrigerate.
- Lemon pickles are ready.
🍋🍋”When life gives your lemons, make lemon pickles” 🍋🍋