Tangy Lemon Pickle with Kalonji & Rock Salt
Description:
Handmade pickles are always in demand for good reasons—they offer quality, hygiene, and unbeatable taste. My grandmother has always been the master of making Tangy Lemon Pickle with Kalonji and Rock Salt. This simple recipe uses easily available ingredients such as mustard oil, turmeric, chili, and mustard seeds. It’s easy to make and full of flavor! You can even swap the lemons for limes if you prefer.
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
- 16 Lemons
- 1 teaspoon Kalonji (Onion Nigella Seeds)
- 1 teaspoon Turmeric Powder (Haldi)
- 1 teaspoon Black Pepper Powder
- 2 tablespoons Mustard Oil
- 2 tablespoons Rock Salt
- 1/2 teaspoon Mustard Seeds (Rai/Kadugu)
- 3 pinches Asafoetida (Hing)
- 1 teaspoon Red Chili Powder
Prep Time: 20 minutes
Cook Time: 15 minutes
Instructions:
- Begin by boiling 3 cups of water in a deep pan. Once boiling, reduce the heat and add the washed whole lemons. Let them simmer for 10-15 minutes.
- After simmering, turn off the heat and drain the water. Let the lemons cool completely.
- Once cooled, cut the lemons into quarters (or your desired size) and remove the seeds.
- In a bowl, add black pepper, salt, chili powder, and turmeric. Mix well.
- Heat mustard oil in a small pan. Once the oil is hot enough that smoke rises from it, add mustard seeds. When they splutter, add kalonji and asafoetida.
- Remove the pan from the heat and pour the hot oil-spice mixture over the lemon pieces. Mix everything well.
- Let the pickle sit for about an hour so the spices can seep into the lemons.
- Serve your Tangy Lemon Pickle with parathas and yogurt, or alongside rice, poriyal, and thakkali rasam for a complete meal.
Enjoy this delicious homemade pickle with any of your favorite meals!
