Indian
Indian - Chutneys and Sides
Lemon Pickle
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 10 lemons
- • 3 tbsp salt
- • 2 tbsp mustard powder
- • 1 tbsp fenugreek seeds
- • 1 tsp nigella seeds (kalonji)
- • 1 tsp turmeric powder
- • 1 tbsp red chili powder
- • 1/4 cup mustard oil
Preparation Steps
1
Phase 1
Wash the lemons and pat them completely dry, then cut each into 8 wedges and remove the seeds.
2
Phase 2
Dry-roast the fenugreek seeds until fragrant, cool, and grind to a fine powder.
3
Phase 3
Toss the lemon wedges with the salt, mustard powder, fenugreek powder, nigella seeds, turmeric, and red chili powder.
4
Phase 4
Pack the mixture tightly into a sterilized, dry glass jar and pour the mustard oil on top.
5
Phase 5
Keep the jar in the sun for 7-10 days, shaking it daily, until the peels soften and the flavours meld.
6
Phase 6
Serve in small portions with parathas, dal, rice, or curd rice.