Lemon Pickle I
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.
Source and licence
"Lemon Pickle I" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Pickle_I, revision 4615162), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Pickle_I&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4615162
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 12 small or 6 large lemons (thin skins preferred)
- 1 large or 2 small lemons, juiced
- ½ cup salt
- ¼ cup red chile powder
- ½ cup sugar
- 3 tsp turmeric powder
- 1 tsp fenugreek seed
- 1 tsp black mustard seed
- ¼ tsp asafoetida powder (omit for gluten-free version)
Method
- Wash the lemons and dry them well, leaving no water on the lemons. Trim off the stalk and any odd bits.
- Cut the lemons in to small pieces about 2 cm (¾ inch) on each side, and place in a bowl.
- Dry-roast the fenugreek, black mustard, and asafoetida together in a pan on a medium heat for about 5 minutes. Don't burn them!
- Grind the roasted spices in a grinder or a mortar and pestle.
- Add the ground spices, turmeric powder, salt, sugar and chili powder to the bowl and mix together well.
- Pack the mixture into a 2 litre (2 quart) jar, or use a couple of smaller jars. Don't fill quite to the top—allow at least 1 cm space.
- Sit the jar where it will get the heat of the sun. Bring the jar inside in the evening, and put it back out in the morning. Do this for at least a month in summer, two months in winter. The warmth of the sun will help the pickle to ferment.