Spicy Lemon Pickle Recipe – Garam Masala & Chili Indian Style

Last Updated on 2 months by Neha Deshmukh

Spicy Lemon Pickle Recipe – Garam Masala & Chili Indian Style

Hey everyone! If you’re anything like me, you love a good pickle with your meals. There’s just something about that tangy, spicy kick that elevates everything, right? Today, I’m sharing my go-to recipe for Spicy Lemon Pickle – it’s a family favorite, and I think it’ll quickly become one of yours too! I first made this years ago, trying to recreate the incredible lemon pickle my grandmother used to make, and after a few tweaks, I think I’ve gotten pretty close. It’s surprisingly easy, and the flavor is just…wow.

Why You’ll Love This Recipe

This isn’t your average lemon pickle. The combination of garam masala, red chili powder, and paprika creates a wonderfully complex flavor profile. It’s tangy, spicy, and just a little bit sweet. Plus, it’s incredibly versatile – perfect with rice, dal, roti, or even as a condiment for your favorite snacks. And honestly, the process of making it is almost as satisfying as eating it!

Ingredients

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

• 8-10 medium lemons
• 2 tablespoon salt (approximately 30g)
• 1 tablespoon garam masala (approximately 15g)
• 1 teaspoon red chili powder (approximately 5g)
• 1 teaspoon paprika (approximately 5g)

Ingredient Notes

Let’s talk ingredients for a sec, because choosing the right ones makes all the difference!

Lemons: Choosing the Right Variety
I prefer using Meyer lemons for this pickle because they have a slightly sweeter, less acidic flavor. But regular lemons work perfectly well too! Just make sure they’re nice and juicy.

Salt: The Importance of Non-Iodized Salt
This is super important. Iodized salt can make the pickle turn dark and mushy. You want to use a good quality, non-iodized salt – like sea salt or kosher salt.

Garam Masala: Regional Variations & Homemade Blends
Garam masala blends vary from region to region in India. Feel free to use your favorite brand, or even make your own! A homemade blend will give you the most authentic flavor.

Red Chili Powder: Spice Level & Types
The type of red chili powder you use will determine the heat level. Kashmiri chili powder will give you a vibrant color and mild spice, while other varieties can pack a serious punch. Adjust to your preference!

Paprika: Smoked vs. Sweet Paprika
I like to use sweet paprika for a subtle sweetness, but smoked paprika adds a lovely smoky depth. Experiment and see what you like best!

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and dry your lemons really well. You don’t want any lingering moisture. Then, cut each lemon into 8 wedges.
2. Place the lemon wedges in a bowl and add the salt, garam masala, red chili powder, and paprika.
3. Now, get in there with your hands (or a spoon!) and toss everything together until the lemons are evenly coated. Make sure every wedge gets a good dusting of spice.
4. Sterilize a 32-ounce mason jar by boiling it in water for 10 minutes. This is crucial for preventing mold. Once sterilized, dry it completely.
5. Transfer the coated lemons to the jar, leaving a little bit of space at the top for airflow. Don’t pack them in too tightly.
6. Seal the jar loosely – you want to allow gases to escape during the fermentation process.
7. Place the jar in direct sunlight for 10-20 days. This is where the magic happens! Shake the jar daily to redistribute the spices and release any pressure that builds up. You might hear a little fizzing – that’s normal!
8. After 10-20 days, check the lemons. They should be softened and have turned a beautiful brownish color. Taste and adjust the seasoning if needed.

Expert Tips

• Don’t skip the sterilization step! It’s essential for food safety.
• Shaking the jar daily is important to prevent mold and ensure even fermentation.
• If you live in a humid climate, you might need to sun-dry the lemons for a longer period.

Variations

Vegan Adaptation
This recipe is naturally vegan! No changes needed.

Spice Level Adjustment (Mild to Extra Spicy)
Want it milder? Reduce the amount of red chili powder. Want to turn up the heat? Add a pinch of cayenne pepper or use a spicier chili powder. My friend, Priya, loves to add a few chopped green chilies for an extra kick!

Festival Adaptations (Diwali, Makar Sankranti)
This pickle is a wonderful addition to any festive meal. It’s especially popular during Diwali and Makar Sankranti.

Storage Duration & Maintaining Quality

Once the lemons have softened and the flavors have melded, transfer the pickle to a clean, dry jar. Store it in a cool, dark pantry. It should last for several months, even up to a year!

Serving Suggestions

Accompaniments (Rice, Dal, Roti)
This pickle is amazing with a simple bowl of rice and dal. It also pairs beautifully with roti or paratha.

Ways to Use Lemon Pickle in Cooking
Don’t just limit yourself to serving it as a side! A little bit of this pickle can add a ton of flavor to your curries, stir-fries, or even marinades.

Storage Instructions

• Always use a clean, dry spoon when taking pickle out of the jar.
• Make sure the lid is tightly sealed after each use.
• Store in a cool, dark place to maintain its flavor and crispness.

Maintaining Crispness & Preventing Mold

• Ensure lemons are thoroughly dried before starting.
• Use non-iodized salt.
• Sterilize the jar properly.
• Shake daily during the sun-drying process.

FAQs

What type of lemons work best for this pickle?
Meyer lemons are ideal, but regular lemons work great too!

Can I use iodized salt in this recipe?
No, please don’t! It will affect the color and texture of the pickle.

How do I know when the pickle is ready?
The lemons should be softened and have turned a brownish color. Taste them – they should be tangy and spicy!

What do I do if mold develops on the lemons?
Unfortunately, if you see mold, it’s best to discard the entire batch.

Can this pickle be made without direct sunlight?
It’s not ideal, but you can try using a dehydrator on a low setting. The flavor won’t be quite the same, though.

How long does this pickle typically last?
Several months, even up to a year, if stored properly.

Is it possible to adjust the spice level after the pickle is made?
Yes, you can add more red chili powder or cayenne pepper to taste.