Lemon Pickle Recipe – Ginger, Green Chilli & Fenugreek

Last Updated on 2 months by Neha Deshmukh

Lemon Pickle Recipe – Ginger, Green Chilli & Fenugreek

Hey everyone! If you’re anything like me, you love a good pickle with your meals. There’s just something so satisfying about that tangy, spicy kick. Today, I’m sharing my go-to recipe for Lemon Pickle – a vibrant blend of ginger, green chilli, and the wonderful aroma of fenugreek. It’s surprisingly easy to make, and honestly, it’s a game changer. I first made this when I was craving something homemade and comforting, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Lemon Pickle isn’t just about flavour; it’s about sunshine in a jar! It’s incredibly refreshing, packed with Vitamin C, and adds a zing to everything from dal-chawal to parathas. Plus, it’s a fantastic way to preserve lemons, especially when they’re in season. It’s quick to put together, requires minimal effort, and the results are seriously addictive.

Ingredients

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

• 6 medium fresh juicy lemons
• 4-5 medium green chillies
• ¼ cup ginger, finely chopped (about 30g)
• 3 tbsp salt (around 45g)
• 1 tsp fenugreek powder (methi) (about 5g)
• ¼ tsp turmeric powder (haldi) (about 1g)
• ¼ cup oil (about 60ml)
• 1 tsp mustard seeds
• ½ tsp asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few things make this pickle special:

• Fenugreek (Methi): Don’t skip this! It adds a unique, slightly bitter flavour that balances the tartness of the lemons. It also has amazing health benefits.
• Mustard Seeds: These little guys are essential for that classic pickle pop. Make sure they’re fresh for the best flavour.
• Asafoetida (Hing): This might smell a little funky on its own, but trust me, it adds a wonderful depth of flavour and aids digestion. It’s a staple in Indian cooking for a reason!
• Lemons: I prefer using Indian lemons (like Kagzi or Nimbu) for their thin skin and high juice content. But any juicy lemon will work – Meyer lemons are lovely too!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First things first, sterilize your glass jars. This is super important for keeping your pickle fresh.
2. Next, dry roast the fenugreek seeds in a pan for a minute or two until fragrant. Let them cool, then grind them into a fine powder and set aside.
3. Now, wash, peel, and finely chop the ginger. Finely chop the green chillies too – remember to be careful when handling them!
4. Boil some water and soak the lemons for about 30 minutes. This helps soften the rind a little. Drain them well and dry thoroughly, then cut each lemon into 8 pieces.
5. In a bowl, combine the lemon pieces, turmeric powder, fenugreek powder, and salt. Mix well to coat everything evenly.
6. Heat the oil in a pan over medium heat. Add the mustard seeds and wait for them to splutter. Once they do, add the asafoetida, chopped green chillies, and ginger. Sauté for 2-3 minutes until fragrant.
7. Carefully pour the tempered oil mixture over the lemons. Don’t stir! Let it sit for about 10 minutes.
8. After 10 minutes, give everything a good mix. Let the pickle cool completely, then transfer it to your sterilized jars.
9. Refrigerate for at least 1-2 days before enjoying. The flavours really meld together as it sits.

Expert Tips

• Don’t be afraid to adjust the salt to your liking.
• Make sure all your utensils and jars are completely dry to prevent mould.
• Using a non-reactive bowl (glass or ceramic) is best for mixing.

Variations

• Spice Level Adjustments: If you like it extra spicy, add a few more green chillies or a pinch of red chilli powder. For a milder pickle, remove the seeds from the chillies.
• Regional Variations:
  • North Indian Style: Some North Indian recipes include a touch of mango powder (amchur) for extra tang.
  • South Indian Style: In South India, you might find this pickle made with a bit of curry leaves in the tempering.
• Festival Adaptations: This pickle is a wonderful addition to festive spreads like Diwali or Ugadi. You can add a pinch of garam masala for a warmer flavour during the winter months. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This Lemon Pickle is incredibly versatile! Here are a few ideas:

• With dal-chawal (lentils and rice) – a classic pairing!
• As a side with parathas (Indian flatbreads).
• Alongside yogurt for a cooling contrast.
• As a condiment with khichdi (a comforting rice and lentil dish).

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, dry spoon each time you take some out.

FAQs

• What type of lemons are best for making pickle? Indian lemons (Kagzi or Nimbu) are ideal, but any juicy lemon will work.
• Can I adjust the amount of green chillies? Absolutely! Adjust the quantity to suit your spice preference.
• How long does this pickle last? Properly stored in the refrigerator, it can last for 6 months or more.
• What is the purpose of asafoetida in this recipe? Asafoetida adds a unique flavour and aids digestion.
• Can I use lemon juice instead of whole lemons? While you can use lemon juice, the texture and flavour won’t be the same. Whole lemons give the pickle a lovely bite.
• Why is it important to let the pickle sit for 1-2 days before consuming? This allows the flavours to meld together and develop fully. Trust me, it’s worth the wait!

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