This Indian Pickle tastes amazing!
So often it is the little things – the easy things that make a good meal great. This holds true whether you are eating Indian food or any other type of cuisine.
I used to live in Monterey California where my friends and I frequented an outstanding Middle Eastern restaurant as often as we could afford it.
They used to bring out a lemon pickle that was served with lamb and flat breads along with a yogurt and cucumber sauce. It was amazing and not far off what I am going to show you here.
You could make this a lime pickle too.
One of the most popular pickles available in markets and Indian restaurants in the UK is the lime Indian Pickle. Limes could be substituted here but I hope you try this lemon version. The bright yellow colour really brightens up a dish.
This recipe only takes minutes to make. Everyone loves a good homemade lemon pickle. It’s so much better than anything you can purchase in a jar.
It packs a punch for you spice lovers out there. In fact when I make this Indian lemon pickle at home I use two more hot chilli peppers. Call me crazy!
You should experiment and add or take out spices as you see fit.
Are you ready to try this? It only takes minutes.
Believe me – once you try this lemon pickle, you will never go back to store bought. Not that store bought Indian pickle is bad! This one is simply so much better.
If you like the look of this easy lemon pickle, you might like to try these…
- 2 tbsp rapeseed (canola) oil
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp onion seeds
- 4 black peppercorns
- 1/2 turmeric powder
- 4 large lemons cut into 2mm thick slices and then in half
- 250g ginger cut into 1mm thick slices
- 4 large red chilli peppers cut into three pieces
- 2 generous tbsp salt
- Sugar (Optional) and to taste
- Heat the oil over high heat in a frying pan. When it is shimmering hot, add the mustard seeds. When they begin to crackles, turn the heat down to medium.
- Add the remaining seeds and let them infuse their flavours into the oil for about 30 seconds.
- Stir in the salt, peppercorns and turmeric. Add all of the lemon and ginger slices along with the cut chillies
- Toss everything around in the pan for a few minutes coating the lemons and ginger with all the spices.
- Pour all of the contents of the pan into a bowl and leave to cool to room temperature. Taste a little of the juices. If it is too bitter, add just a little bit of sugar to taste. This is not a sweet pickle!
- Once cooled, place everything into a large jar with a tight fitting lid and leave unopened for at least two weeks.
- That's it! Done. Store in a cool dark location such as a larder cupboard or in your fridge.
Enjoy this lemon pickle with your favourite Indian bread. It is good with tandoori meats and also simply stirred into white rice.