Lemon Pickle 2

From Recidemia
Jump to: navigation, search
Lemon Pickle 2
Lemon pickle star anise.jpg
Category: Indian recipes
Servings: about a pint of pickle
Time: preparation: 20 minutes
maturing: 1 month
Difficulty: Easy

Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.



  1. Cut lemons into small pieces, and place in a bowl.
  2. Cover with salt and set aside for at least 4 hours (better 24!)
  3. Chop the chilis finely.
  4. Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis on a high heat, shaking constantly - don't burn them!
  5. Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2-3 minutes until the sugar has dissolved. If there isn't enough juice, add a tablespoon or two of water.
  6. Add the spices and sugar mixture to the bowl of lemons, and mix together well.
  7. Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
  8. Set aside to mature for 1 month.

Notes, tips and variations[edit]

  • If you don't have fresh chilis, add some dried chilis or chili powder. The pickle in the photo has three whole dried chilis in it.