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The Pickling Season is on in full swing all across north India. In an earlier post, we shared the recipe for the typically Punjabi Mango Pickle. Today, it’s Lemon Pickle… another Pan-Indian favourite!
Ingredients for Lemon Pickle
Lemons: Half a kilogram
P Mark Mustard Oil: 200 ml
Mustard Seeds: 1 tablespoon
Peppercorn: 1 teaspoon
Red Chilli Powder: 1 tablespoon
Cumin Seeds (Jeera): 1 teaspoon
Fennel Seeds (Saunf): 1 teaspoon
Nigella Seeds (Kalonji): 1 tablespoon
Turmeric (Haldi) Powder: 1 teaspoon
Fenugreek Seeds (Methi): 1 teaspoon
Coriander Seeds (Dhania): 1 teaspoon
Salt: 2 tablespoon
Preparation for Lemon Pickle
Coarsely grind the Mustard Seeds, Peppercorns, Cumin Seeds, Fennel Seeds, Fenugreek Seeds and Coriander Seeds.
Wash the Lemons and dry them thoroughly. Cut them into small wedge-like pieces. Mix the pieces with salt and leave them overnight.
Method for Lemon Pickle
Heat the Mustard Oil in a pan with the flame set on High. Heat till the oil reaches its smoking point. Set the pan aside and let it cool.
Place the lemon pieces and ground spices in a bowl and mix thoroughly. Add the Nigella Seeds, the Turmeric Powder and the Red Chilli Powder. Also add some of the Mustard Oil to this mixture – and continue mixing.
Take a glass or porcelain jar and sterilize it using boiling water. Wipe it with a clean cloth and let it dry – make sure that it is completely dry. Now place you mixture of lemon pieces, spices and Mustard Oil in the jar. Add the remaining Mustard Oil making sure that all the lemon pieces are covered. In fact, the level of the Mustard Oil should be at least a centimeter above the lemon pieces.
Cover the mouth of the jar with cloth or muslin tied tightly around the neck of the jar. Place the jar in the sun for 15 days allowing your pickle to mature gently in the summer sun.
Your Lemon Pickle is now ready. Taste it! Savour it! Share it!
