Last Updated on 5 months ago by Neha Deshmukh

Lemon Pickle Recipe – Authentic Indian Sesame Oil & Turmeric

Introduction

Oh, lemon pickle! It’s one of those things that just feels like home, doesn’t it? The bright, tangy, slightly spicy flavor… it’s the perfect accompaniment to almost any Indian meal. I remember my grandmother making this every year during the summer when lemons were at their peak. It’s a bit of a labor of love, but honestly, the end result is SO worth it. This isn’t just a recipe; it’s a little piece of my heritage, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This lemon pickle (Nimbu ka Achar, as we call it) is a little different from others you might find. We’re using sesame oil as the base, which gives it a wonderfully nutty and aromatic flavor. The turmeric adds a beautiful color and a subtle earthy note, and the spices… well, they just sing! It’s incredibly versatile, relatively easy to make, and keeps for a good long time – perfect for adding a burst of sunshine to your plate even on the gloomiest days.

Ingredients

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

• 6-7 lemons
• 1 tablespoon sesame oil (approx. 15ml)
• 1 teaspoon turmeric powder (approx. 5g)
• 2 teaspoons salt (approx. 10g)
• 3 tablespoons sesame oil (approx. 45ml)
• 1 teaspoon mustard seeds (approx. 5g)
• 1 teaspoon fenugreek seeds (approx. 5g)
• 1 teaspoon ginger, finely chopped (approx. 5g)
• 1 teaspoon garlic, finely chopped (approx. 5g)
• 2 teaspoons green chilies, finely chopped (approx. 10g)
• 8-10 curry leaves
• 1 tablespoon Kashmiri red chili powder (approx. 8g)
• 0.5 teaspoon asafoetida (hing) (approx. 2.5g)
• 0.5 tablespoon white vinegar (optional) (approx. 7.5ml)

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Lemons: Choosing the Right Variety

I prefer using Indian lemons (also known as Kagzi lemons) for this recipe. They have a thinner skin and are wonderfully juicy. However, any variety will work – Meyer lemons are lovely too, though they’re a bit sweeter. Just make sure they aren’t waxed!

Sesame Oil: Regional Variations & Flavor Profiles

Sesame oil is key here. In South India, you’ll often find gingelly oil used, which is a type of sesame oil with a particularly strong flavor. If you can find it, fantastic! Otherwise, any good quality sesame oil will do. It really adds that authentic touch.

Turmeric Powder: Quality and Color

Use a good quality turmeric powder for the best color and flavor. The brighter the color, the more potent the turmeric usually is.

Mustard Seeds: Black vs. Yellow – What’s the Difference?

You can use either black or yellow mustard seeds. Black mustard seeds are a bit more pungent, while yellow are milder. I personally prefer black for this pickle, but it’s really a matter of preference.

Fenugreek Seeds: A Unique Flavor Component

Don’t skip the fenugreek seeds! They add a unique, slightly bitter flavor that really balances the other spices.

Kashmiri Red Chili Powder: For Color and Mild Heat

Kashmiri red chili powder is prized for its vibrant red color and mild heat. It adds a beautiful hue to the pickle without making it overwhelmingly spicy.

Asafoetida (Hing): Understanding its Use & Benefits

Asafoetida, or hing, has a very strong, pungent smell in its raw form. But when cooked in oil, it transforms into a savory, umami-rich flavor. It’s also known for its digestive properties!

Step-By-Step Instructions

Alright, let’s get pickling!

1. Prepare the Lemons: First, rinse and dry those lemons really well. Any moisture can lead to mold, so this is important.
2. Softening the Lemons: Heat 1 tablespoon of sesame oil in a pan over low heat. Gently sauté the lemons for 2-3 minutes, just until they soften slightly. We don’t want them to crack!
3. Chop & Season: Let the lemons cool completely, then chop them into 8 pieces each. Discard any seeds you find. Toss the chopped lemons with the turmeric powder and salt in a bowl.
4. Temper the Spices: In the same pan, heat the remaining 3 tablespoons of sesame oil. Add the mustard seeds and fenugreek seeds and let them splutter – this is when they really release their flavor!
5. Aromatic Base: Add the chopped ginger, garlic, green chilies, and curry leaves to the pan. Sauté until fragrant, about a minute or two.
6. Spice it Up: Stir in the Kashmiri red chili powder and asafoetida. Cook for just 10 seconds – you don’t want to burn the spices.
7. Combine & Mix: Pour the spiced oil mixture over the chopped lemons. Add the vinegar (if using) and mix everything together really well.
8. Jar it Up: Once the pickle has cooled completely, transfer it to a sterilized jar. Top with a little extra sesame oil to ensure the lemons are fully submerged.
9. Rest & Refrigerate: Seal the jar and let it rest at room temperature for 2 days before consuming. This allows the flavors to meld together beautifully. After opening, refrigerate to keep it fresh.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect lemon pickle:

Achieving the Perfect Texture

You want the lemons to be tender but still hold their shape. Don’t overcook them during the initial sautéing step.

Ensuring Longevity & Preventing Mold

Sterilization is key! Make sure your jar is completely clean and dry. Also, ensure the lemons are fully submerged in oil.

The Importance of Sterilization

To sterilize your jar, wash it thoroughly with hot, soapy water. Then, place it in a boiling pot of water for 10 minutes. Let it air dry completely before filling it with the pickle.

Adjusting Spice Levels

Feel free to adjust the amount of green chilies to your liking. You can also add a pinch of red chili powder for extra heat.

Variations

Want to switch things up? Here are a few ideas:

Vegan Lemon Pickle

This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain hidden ingredients.

Gluten-Free Lemon Pickle

This recipe is also naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the green chilies to 1 teaspoon or omit them altogether.
• Medium: Use the recipe as written.
• Hot: Add an extra teaspoon of Kashmiri red chili powder and increase the green chilies to 3-4.

Festival Adaptations (Ugadi, Diwali)

This pickle is often made for special occasions like Ugadi (Telugu New Year) and Diwali. It’s considered an auspicious dish!

Serving Suggestions

Lemon pickle is amazing with… well, almost everything! It’s fantastic with rice, dal, roti, paratha, and even as a side with your favorite Indian snacks. My family loves it with a simple yogurt rice.

Storage Instructions

Store the lemon pickle in an airtight jar at room temperature for up to 6 months. Once opened, refrigerate and consume within 2-3 weeks.

FAQs

Let’s answer some common questions:

How long does this lemon pickle last?

Properly stored, this pickle can last up to 6 months at room temperature.

Can I use another type of oil instead of sesame oil?

While sesame oil is traditional, you can use mustard oil or sunflower oil as a substitute, but the flavor will be different.

What if I don’t have asafoetida? Is there a substitute?

Asafoetida is unique, but if you absolutely can’t find it, you can try a pinch of garlic powder or onion powder. It won’t be the same, but it will add some savory depth.

Can I adjust the amount of green chilies?

Absolutely! Adjust the amount of green chilies to suit your spice preference.

Why is it important to let the pickle rest for 2 days before consuming?

Resting allows the flavors to meld and develop. It makes a huge difference!

What kind of lemons work best for this recipe?

Indian lemons (Kagzi lemons) are ideal, but any variety will work.

How do I sterilize the jar properly?

Wash the jar with hot, soapy water, then boil it in water for 10 minutes and let it air dry completely.