Authentic Lemon Pickle Recipe – Sesame Oil & Chilli Powder

Last Updated on 2 months by Neha Deshmukh

Authentic Lemon Pickle Recipe – Sesame Oil & Chilli Powder

Hey everyone! If you’ve ever craved that zingy, spicy kick with your meals, you need to try this lemon pickle recipe. It’s a family favourite, and honestly, once you make it, you’ll be hooked. I first learned this from my grandmother, and it’s been a staple in our home ever since. It’s surprisingly easy to make, and the flavour just gets better with time.

Why You’ll Love This Recipe

This isn’t your average pickle. The combination of sesame oil, fiery chilli powder, and the unique flavour of asafoetida (hing) creates a truly unforgettable taste. It’s perfect with dal-chawal, khichdi, or even just a simple roti. Plus, it keeps for ages, so you can enjoy that homemade goodness whenever you want! It’s a little bit of sunshine in a jar, especially when the weather gets gloomy.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 8 lemons
• 4 tbsp sesame oil
• 4-5 tsp chilli powder (adjust to your spice preference!)
• 0.5 tsp asafoetida (hing)
• 2 cups water
• Salt to taste

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

• Sesame Oil: This is key. It gives the pickle a beautiful nutty flavour. Don’t substitute with another oil if you can help it!
• Chilli Powder Varieties: Kashmiri chilli powder will give you a vibrant colour and mild heat. For a spicier kick, use a blend or add some cayenne pepper. I sometimes use a mix of both!
• Asafoetida – Hing: Don’t be scared off by the smell! It mellows out when cooked and adds a wonderful savoury depth. It’s also great for digestion. You can find it at most Indian grocery stores.
• Lemon Selection: Choose lemons that are firm and have a thin skin. Thicker-skinned lemons can sometimes be a bit bitter. I prefer the Indian variety of lemons for this pickle, but any will work in a pinch.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, give those lemons a really good scrub. Rinse them thoroughly and dry them completely – we don’t want any moisture hanging around.
2. Heat 1 tbsp of sesame oil in a pan over low heat. Add the lemons and gently fry them for 2-3 minutes, turning occasionally. You don’t want them to crack or brown, just warm them up a bit. Remove and let them cool completely.
3. Now, chill the lemons! Cut them into 8 pieces each, and carefully remove any seeds.
4. In a bowl, mix the chilli powder with 2 cups of water. Set this aside.
5. Heat the remaining 3 tbsp of sesame oil in the same pan. If you like, add a pinch of mustard seeds – they’ll pop and add a lovely flavour. Add the asafoetida and let it sizzle for a few seconds. Pour in the chilli-water mixture and bring it to a boil. Add salt to taste.
6. Let the mixture cool completely. This is important! Then, pour it over the lemon pieces. Give everything a good stir to make sure the lemons are well coated.
7. And that’s it! Store the pickle in a clean, airtight jar.

Expert Tips

A few little things I’ve learned over the years:

• Make sure everything is completely dry before you start. Water is the enemy of a good pickle!
• Don’t rush the cooling process. A warm brine can make the lemons mushy.
• Use a glass jar for storing – it won’t react with the acidity of the lemons.

Variations

Want to make it your own? Here are a few ideas:

• Spice Level Adjustment: If you’re not a fan of heat, reduce the amount of chilli powder. Or, for a real fiery kick, add a pinch of cayenne pepper.
• Regional Chilli Powder Variations: Different regions in India use different types of chilli powder. Experiment with varieties like Byadagi chilli powder for a milder flavour and vibrant red colour.
• Using Different Oils: While sesame oil is traditional, you can experiment with mustard oil for a more pungent flavour.
• Festival Adaptations – Makar Sankranti/Pongal: This pickle is often made during Makar Sankranti and Pongal festivals in South India. Some families add a touch of jaggery (gur) to the brine for a sweet and spicy flavour.

Serving Suggestions

This pickle is incredibly versatile! Here are a few of my favourite ways to enjoy it:

• With dal-chawal (lentils and rice) – a classic combination!
• Alongside khichdi (a comforting rice and lentil porridge).
• As a condiment with roti or paratha.
• Even a small spoonful with your yogurt or curd!

Storage Instructions

Store your lemon pickle in a clean, airtight glass jar in a cool, dark place. Refrigeration will help it last even longer. Properly stored, it should stay good for up to 45 days – though, honestly, it rarely lasts that long in my house!

FAQs

Got questions? I’ve got answers!

• How do I know if the pickle is spoiled? Look for any signs of mould, unusual smells, or a slimy texture. If you see any of these, it’s best to discard it.
• What type of lemons work best for this pickle? Indian lemons (also known as Nimbbu) are ideal, but any lemons with thin skin will work well.
• Can I adjust the spice level of this pickle? Absolutely! Start with less chilli powder and add more to taste.
• Why is asafoetida used in this recipe? Asafoetida adds a unique savoury flavour and aids in digestion.
• How long does it take for the pickle to mature in flavour? The flavour will develop over the first few days, but it really hits its stride after about a week.

Enjoy making (and eating!) this delicious lemon pickle. Let me know how it turns out in the comments below!