This Indian Pickle tastes amazing!
So often it is the little things – the easy things that make a good meal great. This holds true whether you are eating Indian food or any other type of cuisine.
I used to live in Monterey California where my friends and frequented an outstanding Middle Eastern restaurant as often as we could afford it.
They used to bring out a lemon pickle that was served with lamb and flat breads along with a yogurt and cucumber sauce. It was amazing and not far off what I am going to show you here.
This recipe only takes minutes to make but will keep you and your guests eating well for a long time.
It packs a lot of bite for you spice lovers out there. In fact when I make this lemon Indian pickle at home I use two more hot chilli peppers.
You should experiment and add or take out spices as you see fit.
Believe me – once you try this lemon Indian pickle, you will never go back to store bought. Not that store bought Indian pickle is bad! This one is simply so much better.
Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
INGREDIENTS for Lemon and Red Chilli Indian Pickle
2 Tablespoons vegetable oil
A pinch of each of the following – black mustard seeds, fennel seeds, white cumin seeds, fenugreek seeds and onion seeds
4 black peppercorns
1/2 turmeric powder
4 lemons cut into 2mm thick slices and then in half
250g ginger cut into 1mm thick slices
4 large red chilli peppers cut into three pieces
2 Heaping Tablespoons salt
Heat the oil on a very low heat and add all the seeds together with the salt, peppercorns and turmeric. Add all of the lemon
and ginger slices along with the cut chillies
Toss everything around in the pan for a few minutes coating the lemons and ginger with all the spices.
Pour all of the contents of the pan into a bowl and leave to cool to room temperature. Taste a little of the juices. If it is too bitter, add just a little bit of sugar to taste. This is not a sweet pickle!
Once cooled, place everything into a large jar with a tight fitting lid and leave unopened for at least two weeks.
That’s it! Done. Store in a cool dark location such as a larder cupboard.
I would love to hear from you about how you get on with this recipe. Perhaps you know a way it can be improved or changed with great results.
Enjoy with your favourite Indian bread. This Indian pickle also tastes amazing with lamb and chicken.