Pickles
Homemade South Indian Lemon Pickle
A family recipe since June 2014
Bright, tangy and warmly spiced, this South Indian lemon pickle is an easy condiment that livens up plain rice or kanji. Made with fresh lemons, jaggery and a tempering of mustard and dry chilies, it deepens in flavor after a day in the fridge.
35 min total6 servings
Ingredients
- Lime (naranga) - 4 whole
- Green chili - 3 whole
- Kashmiri red chili powder - 1 1/2 tbsp
- Jaggery - 1/4 cup
- Asafoetida powder - 1/2 tsp
- Fenugreek powder - 1/2 tsp
- Tamarind - 1 whole
- Mustard seeds - 1 tsp
- Dry red chili - 4 whole
- Gingely oil - 1/4 cup
- Salt
Instructions
- 1Wash the limes, grate the outer thick skin, then cut the limes into small pieces.
- 2Heat 1/2 portion of the oil in a pan, add the lime pieces and green chilies, and sauté over medium flame for 5 minutes until the skins start to soften and the chilies become fragrant.
- 3In another pan, soak the tamarind in 1 1/2 cup of water and bring the soaking water to a boil.
- 4Once the tamarind water starts to boil, add the Kashmiri red chili powder, jaggery, asafoetida powder, fenugreek powder and salt; stir well to combine.
- 5When the tamarind mixture begins to thicken, add the sautéed lime pieces and mix thoroughly, then let it cook for 2-3 minutes and remove from the heat.
- 6Heat the remaining oil, add the mustard seeds and once they start to splutter add the dry red chilies; pour this hot seasoning over the cooked pickle and mix well.
- 7Allow the pickle to cool completely, then transfer it to a clean glass jar.
- 8You can refrigerate the pickle after one day to let the flavors mellow and develop.
- 9Serve with plain rice or kanji; optional: a spoonful of ghee on the rice makes a delicious pairing.