Authentic Lemon Pickle Recipe – Dates & Mustard Seed Indian Style

Last Updated on 4 months by Neha Deshmukh

Authentic Lemon Pickle Recipe – Dates & Mustard Seed Indian Style

Hey everyone! If you’re anything like me, you absolutely love a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick, right? Today, I’m sharing my family’s treasured recipe for Lemon Pickle – but this isn’t just any lemon pickle. This one’s special. It’s made with dates, a generous helping of mustard seeds, and a whole lot of love. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But trust me, it’s worth the effort.

Why You’ll Love This Recipe

This Lemon Pickle (Nimbu ka Achar, as we call it at home) is a flavour explosion! It’s sweet, tangy, spicy, and utterly addictive. The dates add a unique sweetness that balances the sourness of the lemons beautifully. Plus, the mustard seeds give it a lovely crunch and that signature pickle zing. It’s perfect with dal-chawal, roti, or even just a simple yogurt meal. Honestly, once you try this, you’ll be making it every year!

Ingredients

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

• 10 Ripe lemons
• 100 gms Dates, pitted
• 1 cup Sesame oil
• 2-3 tbsp Sugar
• 1 tsp Mustard seed
• 1 tsp Fenugreek seed
• 4 Green chilies
• 1 tbsp Ginger, grated
• 1 tbsp Garlic, grated
• 1 tsp Ginger and garlic paste
• 1 tbsp Kashmiri chilly powder
• 1 tsp Turmeric powder
• 1 tsp Asafoetida (hing)
• 0.25 cup Vinegar
• Salt, to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make this pickle shine:

• Sesame Oil: Don’t even think about substituting this! Sesame oil gives the pickle its authentic flavour and helps with preservation. It’s a must-have.
• Mustard & Fenugreek Seeds: These aren’t just for flavour; they also add a wonderful texture. Make sure they’re fresh for the best results. A quick dry roast can really boost their aroma!
• Kashmiri Chili Powder: This is the secret to that beautiful red colour and mild heat. It adds flavour without being overwhelmingly spicy.
• Dates: This is what sets this pickle apart! The dates provide a natural sweetness that complements the lemon perfectly. They also help to soften the pickle over time. I prefer using soft, juicy dates for this recipe.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, boil 4 cups of water with a generous pinch of salt in a saucepan. Once boiling, remove from the heat, add your lemons, cover, and let them sit for 10-15 minutes. This softens the skins, making them easier to work with.
2. Drain the lemons and pat them dry. Then, cut them into your desired pieces – wedges, slices, or even smaller chunks. Mix them with salt, half of the sugar, and the asafoetida. Spread them out on a clean cloth and let them sit at room temperature for 3 days, stirring occasionally. This is a crucial step for drawing out moisture.
3. Now, let’s make the tempering! Heat 2 tablespoons of sesame oil in a pan until it’s nice and hot. Add the mustard and fenugreek seeds and let them splutter. Then, add the grated ginger, garlic, and green chilies and fry until golden brown. Set this aside.
4. In the same pan, add a little more oil and cook the dates until they’re soft and slightly caramelized. Set these aside too.
5. Heat a bit more oil and add the ginger-garlic paste. Fry until golden brown, then add the Kashmiri chili powder, turmeric powder, and the remaining sugar. Stir until everything is well combined and turns a beautiful dark red colour.
6. Pour in the vinegar and let it boil for a minute or two. Now, add the fried mustard-fenugreek mixture, the cooked dates, and the salted lemons. Give everything a good mix and adjust the salt to your liking.
7. Let the pickle cool completely. Once cooled, transfer it to a clean, dry glass jar.
8. Finally, heat the remaining sesame oil until it’s smoking hot, then let it cool slightly. Pour this hot oil over the pickle in the jar. This acts as a preservative and adds extra flavour. Refrigerate for long storage. It’s best to let it sit for at least a week before enjoying – the flavours get even better with time!

Expert Tips

• Sun Drying: If you live in a sunny climate, you can sun-dry the lemons for a day or two after the initial salting process. This helps to remove even more moisture.
• Oil Temperature: Make sure the oil is hot enough when you pour it over the pickle. This helps to create a seal and prevent spoilage.
• Sterilize Jars: Always use sterilized jars to store your pickle. This will help to extend its shelf life.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida (hing) as some brands may contain wheat flour.
• Spice Level Adjustment: Feel free to adjust the number of green chilies and the amount of chili powder to suit your taste.
• Regional Variations:
  • South Indian Style: Add a pinch of turmeric powder to the lemons while salting.
  • North Indian Style: Use a bit of mango powder (amchur) for extra tanginess.
• Festival Adaptations: This pickle is a staple during Diwali and New Year celebrations in my family. It’s considered auspicious and adds a festive touch to the meal.

Serving Suggestions

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

• With dal-chawal (lentils and rice)
• Alongside roti or paratha
• As a condiment with yogurt
• As part of an Indian thali (platter)
• Even with a simple cheese and cracker plate – don’t knock it ‘til you try it!

Storage Instructions

Store the pickle in an airtight glass jar in a cool, dark place. Refrigeration will extend its shelf life significantly. Properly stored, this pickle can last for up to a year! Just make sure to always use a clean, dry spoon when taking out portions.

FAQs

1. What type of lemons are best for making pickle?

I prefer using ripe, juicy lemons with thin skins. They yield the best flavour and texture.

2. Can I use a different oil instead of sesame oil?

While you can use other oils, sesame oil is really the key to the authentic flavour. If you absolutely must substitute, try using mustard oil, but the taste will be different.

3. How can I adjust the spice level of this pickle?

Reduce the number of green chilies or use a milder chili powder. You can also remove the seeds from the green chilies to reduce the heat.

4. Why is asafoetida used in this recipe, and can I omit it?

Asafoetida (hing) adds a unique umami flavour and aids in digestion. While you can omit it, it does contribute to the overall flavour profile.

5. How long does this pickle last, and what are the signs it has gone bad?

This pickle can last for up to a year if stored properly. Signs of spoilage include mold, a foul odour, or a change in colour.

6. Can I make a smaller batch of this pickle?

Absolutely! You can easily halve or quarter the recipe. Just adjust the cooking times accordingly.

Enjoy making this pickle! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!