Ingredients for Spicy Lemon Pickle
- Lemons
- 1 cup water
- 1 tablespoon salt
- 2 tablespoons ground red pepper (cayenne)
- Black Mustard Seeds
- Asafoetida Powder
- 1 tablespoon fenugreek seeds
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How to Make Spicy Lemon Pickle
- In a 2-quart saucepan, combine 1 pound lemon wedges, 1 cup water, and 1 tablespoon salt. Bring to a boil over high heat.
- Reduce heat to low and simmer uncovered for 12-15 minutes, or until lemons are tender and most of the water has evaporated.
- Remove from heat and stir in 2 tablespoons ground red pepper (cayenne).
- In a 6-inch skillet, heat 1/4 cup oil over medium-high heat. Add 1 teaspoon mustard seeds.
- Once the mustard seeds begin to pop (cover the skillet to prevent splattering), remove from heat.
- Dry-roast fenugreek seeds: Heat a heavy 6-inch skillet over medium heat for 2 minutes. Add 1 tablespoon fenugreek seeds and cook for 30-60 seconds, stirring constantly, until reddish-brown and fragrant. Let cool for 1-2 minutes, then grind to a powder.
- Add the hot oil mixture (from step 5) and the following ingredients to the cooked lemons: 1 tablespoon ground fenugreek seeds, 1 tablespoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon asafoetida (hing - optional), and 1/2 teaspoon mustard seeds.
- Mix everything thoroughly.
- Let the pickle cool for 20-30 minutes.
- Transfer to an airtight container and refrigerate for at least 2 weeks (flavor improves with time) to allow flavors to meld. Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
0g
Fat
0g
Carbs
0g
