South Indian Lemon Pickle

South Indian Lemon Pickle

Spoonful of South Indian Lemon Pickle

Few things are more classically South Indian than homemade lemon pickle

Geetha

Guest post by Big Apple Curry inspiration Geetha, who is my mom, and lives in Toronto.

Lemon pickle is probably the most common Indian pickle or condiment, alongside mango pickle. Indian pickles are salty, spicy, sour condiments with concentrated flavors that are eaten in very small quantities with a meal to provide extra taste and extra kick. Some pickles are downright addictive and can make the whole meal. In South India, it is very common to eat steamed rice combined with plain yogurt (also called yogurt rice) with a bit of lemon pickle on the side — for many South Indians, the combination is the ultimate comfort food on a hot summer day for a light meal. Lemon pickle is common throughout the subcontinent and there are countless variations, which usually comes down to the different spices you add to the mixture — this is a recipe for South Indian-style Lemon Pickle that I keep in my fridge at home.

Homemade pickling goes back thousands of years — according to Wikipedia, “pickling began 4000 years ago using cucumbers native to India” and “the term pickle is derived from the Dutch word pekel, meaning brine.” Like in all cultures, the recipes and methods for pickling fruits and vegetables have been passed down for generations. In the southern state of Karnataka, my mother learned the art and science of making pickles from her mother, and it was an annual affair when key ingredients were in peak season. The pickles were made and kept in specific types of jars made from natural materials like soapstone and earthenware. Before refrigeration was common in Indian households, pickles were preserved by being heavily salted, stored with adequate ventilation, and the addition of oil — these techniques helped to preserve pickles for months, even up to a year or longer. It was not a long process that required a lot of ingredients, but more of a practiced and carefully honed skill to prepare it and store it in a clean and sterile place.

Today, preservatives are often added to prolong shelf life, and there are many varieties of prepared fruit and vegetable pickles available at Indian grocers. These tend to have more salt, oil and spices than the amount of fruits or vegetables used. Of course, the more things change, the more they stay the same — in my view, homemade pickles are the best! Nothing can beat the taste, and they can be carefully tailored to personal taste. Even today in India, mothers and daughters get together once or twice a year and prepare pickles for family and extended family members to enjoy over the following year. Pickles are now refrigerated and last for months and years. During the last four decades I’ve lived in Canada since leaving India at the age of 21, my sisters and cousins regularly sent me homemade pickles from India, which my family has enjoyed immensely — especially my son-in-law Sean, who particularly loves homemade pickles from Bangalore! In my kitchen in Canada, I often make pickles using fresh, local Canadian produce like sour apples and rhubarb, in addition to traditional lemon, mango, and gooseberry.

South Indian Lemon Pickle

Ingredients

  • 4 lemons coarsely chopped into small pieces (leave the skin on)
  • 1 teaspoon turmeric
  • 2 teaspoons salt
  • 2 teaspoons chilli powder or cayenne powder
  • 2 to 3 tablespoons of canola or vegetable oil
  • 1/2 teaspoon mustard seeds
  • Pinch of asafetida (hing)

Preparation

  1. Place lemon pieces, turmeric and salt in a jar and mix well.
  2. Cover jar with a lid and keep the mixture on the counter for 2 to 3 weeks. Stir the mixture every couple of days.
  3. After a couple of weeks, pour the mixture into a big bowl. Add chilli powder and mix well.
  4. In a small frying pan or skillet, heat oil with mustard seeds on medium flame and cover tightly with a lid. The mustard seeds will start popping. When they stop popping, add hing, combine well, and add to lemon mixture in the bowl. Transfer lemon mixture back into the jar and cover with lid.
  5. Keep the mixture in the jar on the counter for another couple of weeks until the lemons are soft, mixing often.
  6. After a couple of weeks, taste and adjust the seasonings. The lemon pickle is now ready to enjoy. It will store in the fridge for six months to one year.

Variations:

  • You can also add green chillies or peeled garlic cloves, or chopped bitter gourd to the lemons.

For Extra Flavor:

  • Dry roast 1 teaspoon each of mustard seeds and fenugreek seeds. Grind into a powder and add to the pickle, when adding oil.

Alternative Method: “Instant Lemon Pickle” that you can eat right away (adapted)

Ingredients

  • 4 whole lemons
  • 5 cups water (divided)
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons chilli powder or cayenne powder
  • 2 tablespoons of canola or vegetable oil
  • 1/2 teaspoon mustard seeds
  • Pinch of asafetida (hing)

Preparation

  1. Heat 4 cups of water in a saucepan — do not bring it to a boil, just get it very hot and then turn the heat off.
  2. Add whole lemons, cover tightly with a matching lid and let it sit for 10 minutes.
  3. Drain the water completely and cut the lemons into small pieces.
  4. Return the lemon pieces to the saucepan, add 1 cup of water, salt and turmeric and mix well.
  5. Cook uncovered on medium-low heat for 6-8 minutes. Remove saucepan from heat and allow it to cool. Add chilli powder and mix well.
  6. In a small frying pan or skillet, heat oil with mustard seeds on medium flame and cover tightly with a lid. The mustard seeds will start popping. When they stop popping, add hing, combine well, and add to lemon mixture in saucepan.
  7. Because the lemons are already cooked, your lemon pickle is ready to eat immediately! It will store in the fridge for up to 3 weeks.

“Instant Lemon Pickle” recipe adapted from Classic Lunch Recipes