Authentic Lemon Pickle Recipe – Ajwain & Chili Infused

Last Updated on 2 months by Neha Deshmukh

Authentic Lemon Pickle Recipe – Ajwain & Chili Infused

Okay, let’s be real. Is there anything more satisfying than a tangy, spicy pickle with your dal-chawal? For me, it’s a total comfort food. And this Lemon Pickle – infused with the goodness of ajwain (carom seeds) and a kick of chili – is one I’ve been making for years. I first learned it from my nani (grandmother), and it’s been a family favorite ever since. It’s surprisingly easy, and the flavor just gets better with time. Let’s get pickling!

Why You’ll Love This Recipe

This isn’t your average lemon pickle. The ajwain adds a lovely digestive quality, which is a huge plus, especially with spicy Indian food. Plus, the combination of tangy lemon, warming spices, and a little heat is just… chef’s kiss. It’s perfect for adding a zing to any meal, and honestly, I sometimes find myself just snacking on it straight from the jar (don’t judge!). It’s quick to prepare, mostly hands-off, and the results are seriously worth it.

Ingredients

Here’s what you’ll need to make this delicious lemon pickle:

• 6-7 medium lemons
• 1 tablespoon carom seeds (ajwain)
• 0.5 tablespoon red chili powder (around 15-20 grams)
• 1 tablespoon salt (around 15 grams)
• 0.5-1 teaspoon additional salt (around 3-6 grams)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this pickle!

• Ajwain (Carom Seeds): These aren’t just for flavor! Ajwain aids digestion and adds a unique, slightly bitter note that balances the tartness of the lemons. Don’t skip these!
• Red Chili Powder: Now, chili powder varies so much regionally in India. Kashmiri chili powder will give you a beautiful color and mild heat, while a spicier variety like Byadgi will pack more punch. Feel free to adjust to your preference.
• Lemons: Use lemons that are firm and have a good amount of juice. Thin-skinned lemons work best as the flavors penetrate easily.
• Glass Jars: Seriously, use glass jars! They’re non-reactive, which means they won’t affect the flavor of your pickle. Sterilizing them is key to prevent mold. I usually boil them for 10 minutes.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give your lemons a really good rinse and dry them thoroughly. You don’t want any lingering dirt or water.
2. Now, carefully cut 4 slices into each lemon, without cutting all the way through. You want to create little pockets for the spice mix.
3. Squeeze about ½ – ¾ teaspoon of juice from each lemon into a bowl. Don’t toss those seeds! We’ll use them later.
4. In a separate bowl, mix together the carom seeds, red chili powder, and 1 tablespoon of salt. This is your flavor bomb!
5. Now for the fun part: carefully stuff the spice mix into the lemon cavities. Use your fingers or a clean spoon – whatever works best for you. Really pack it in there!
6. Layer the stuffed lemons into your sterilized glass jar. Pour the reserved lemon juice (with the seeds!) over the lemons.
7. Sprinkle the remaining spice mix and the extra ½ – 1 teaspoon of salt on top.
8. Seal the jar tightly and place it in direct sunlight for 4-5 days. Give it a good shake every day to distribute the flavors.
9. After sun-drying, refrigerate the pickle. It needs time to mature and the flavors to meld. And remember to always use a clean, dry spoon when serving!

Expert Tips

• Sun-drying is key: The sun helps to naturally preserve the pickle and develop its flavor.
• Shake it up: Don’t forget to shake the jar daily during the sun-drying process.
• Patience is a virtue: This pickle gets better with age, so try to resist the urge to dig in immediately!

Variations

Want to customize this pickle? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of chili powder. For a real kick, add a pinch of cayenne pepper. My friend, Priya, loves adding a tiny bit of ghost pepper powder – but be warned, it’s hot!
• Festival Adaptations: This pickle is a staple during Diwali and Holi in many Indian households.
• Using Different Types of Salt: Experiment with black salt (kala namak) for a unique, sulfurous flavor. Sea salt is also a great option.

Serving Suggestions

This lemon pickle is incredibly versatile!

• Serve it alongside dal and rice for a classic Indian meal.
• Add a spoonful to your yogurt for a tangy twist.
• Use it as a condiment with parathas (Indian flatbreads).
• Honestly, I’ve even enjoyed it with scrambled eggs!

Storage Instructions

Store your lemon pickle in a cool, dark place (like the refrigerator) for up to 6 months. Make sure to always use a clean, dry spoon to prevent contamination.

FAQs

Let’s answer some common questions:

• What type of lemons are best for this pickle? Thin-skinned lemons with plenty of juice are ideal.
• Can I use a different type of chili powder? Absolutely! Adjust the type and amount to your spice preference.
• How do I know if the pickle is properly fermented? You won’t see visible fermentation like with some pickles, but the lemons will soften and the flavors will deepen over time.
• What is the role of carom seeds in this pickle? Ajwain aids digestion and adds a unique, slightly bitter flavor.
• Can this pickle be made without sun-drying? While sun-drying is traditional, you can skip it. The pickle will still be delicious, but it might not last as long.
• How long does this pickle last? Properly stored, this pickle can last up to 6 months.

So there you have it! My family’s beloved Lemon Pickle recipe. I hope you enjoy making (and eating!) it as much as we do. Happy pickling!