Indian
Indian - South Indian Classics
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
- • 8 lemons, cut into 8 wedges each
- • 3 tbsp salt
- • 2 tbsp red chili powder
- • 3 tbsp mustard seeds
- • 1 tbsp fenugreek seeds
- • 1/2 cup gingelly (sesame) oil
- • 1/2 tsp asafoetida
- • 10 curry leaves
Preparation Steps
1
Phase 1
Toss the lemon wedges with the salt in a dry sterilized jar and sun it for 2 days.
2
Phase 2
Dry-roast the fenugreek seeds and 2 tbsp of the mustard seeds, then grind to a fine powder.
3
Phase 3
Add the chili powder, ground powders, and asafoetida to the salted lemons.
4
Phase 4
Heat the gingelly oil, pop the remaining mustard seeds and curry leaves, cool, and pour over the lemons.
5
Phase 5
Rest the pickle 1-2 weeks, shaking daily, before serving with curd rice.