Authentic Lemon Pickle Recipe – Jaggery, Chili & Spice Blend

Last Updated on 2 months by Neha Deshmukh

Authentic Lemon Pickle Recipe – Jaggery, Chili & Spice Blend

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 jaggery, a beautiful blend of spices, 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 is a delightful explosion of flavors. It’s sweet, spicy, tangy, and just a little bit earthy. The jaggery adds a unique depth of sweetness that you won’t find in typical lemon pickles. Plus, it’s surprisingly easy to make! It’s perfect for adding a zing to your everyday meals, or as a thoughtful homemade gift. You’ll be hooked after the first bite, I promise.

Ingredients

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

• 500 grams lemons (about 4-5 medium)
• 1 cup grated jaggery
• 2 teaspoons sugar
• 1.5 teaspoons red chili powder
• 1 teaspoon coriander powder
• 0.5 teaspoon roasted cumin powder
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon asafoetida (hing)
• 3 teaspoons salt
• 1 teaspoon oil

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference here:

• Jaggery: Don’t skip this! Jaggery gives the pickle a beautiful, complex sweetness that sugar just can’t replicate. I prefer using a dark jaggery for a richer flavor.
• Red Chili Powder: The type of chili powder you use will impact the heat level. Kashmiri chili powder gives a vibrant color and mild heat, while a spicier variety like Byadagi chili powder will give you a real kick.
• Oil: The oil acts as a preservative, so choose wisely. Mustard oil is traditional and adds a lovely pungent flavor, but you can also use a neutral oil like sunflower or vegetable oil. Just make sure it’s good quality!
• Lemons: Use fresh, firm lemons. Thin-skinned lemons work best as they absorb the flavors beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, give your lemons a good rinse and thoroughly dry them. This is super important – any moisture will affect the pickle’s shelf life. Chop them into bite-sized pieces, making sure to remove any seeds.
2. Heat a pan on low flame. Add the grated jaggery and let it melt, stirring constantly. You don’t want it to burn!
3. Once the jaggery is melted, add the red chili powder, coriander powder, roasted cumin powder, turmeric powder, asafoetida, sugar, and salt. Mix everything well until it forms a beautiful, fragrant paste.
4. Now, stir in the oil and cook for a minute or two until the mixture starts to bubble. Turn off the heat.
5. Add the chopped lemons to the hot spice-jaggery mixture. Gently coat each piece, ensuring they’re all covered in that deliciousness.
6. Let the mixture cool completely. Once cooled, transfer it to a sterilized glass jar. A clean jar is key to preventing mold! Seal it tightly.
7. Here’s the patience part: Let the jar rest at room temperature for 2-3 days (or sun-dry for 2 days if you live somewhere sunny). This allows the flavors to meld together. Then, pop it in the fridge!

Expert Tips

• Sterilizing Jars: To sterilize your glass jar, boil it in water for 10 minutes. Let it cool completely before filling.
• Taste Test: Before you seal the jar, give the mixture a quick taste test and adjust the salt or chili powder if needed.
• Patience is Key: Don’t skip the resting period! It really makes a difference in the flavor.

Variations

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

• Spice Level Adjustments: If you like it extra spicy, add more red chili powder or a pinch of cayenne pepper. For a milder pickle, reduce the chili powder or use Kashmiri chili powder.
• Regional Variations: In South India, you might find this pickle made with a touch of fenugreek seeds. In North India, some recipes include a pinch of black salt (kala namak) for a unique flavor.
• Sun-Drying vs. Room Temperature Setting: My aunt swears by sun-drying the pickle for a more intense flavor. If you have a sunny spot, give it a try!
• Vegan Adaptation: If you’re vegan, ensure your jaggery is vegan-friendly (some jaggery is processed with bone char).

Serving Suggestions

This Lemon Pickle is incredibly versatile! It’s amazing with:

• Rice and dal
• Roti or paratha
• Yogurt
• As a side with Indian thalis
• Even on sandwiches or wraps for a spicy kick!

Storage Instructions

Store your Lemon Pickle in an airtight glass jar in the refrigerator. It should last for at least 6 months, if not longer! Just make sure to use a clean spoon each time you take some out to prevent contamination.

FAQs

Let’s answer some common questions:

• What type of lemons work best for this pickle? Thin-skinned lemons like Eureka or Lisbon lemons are ideal.
• Can I adjust the sweetness level? Absolutely! Feel free to reduce the jaggery or add a little more sugar to suit your taste.
• How do I know if the pickle is properly sealed? The lid should be tightly sealed and make a “pop” sound when you open it for the first time.
• What is the role of asafoetida (hing) in this recipe? Asafoetida adds a unique savory flavor and also acts as a natural preservative.
• How long does this pickle last? Properly stored in the refrigerator, this pickle can last for 6 months or even longer!

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