Zesty Kalonji Lemon Pickle: A Tangy Indian Delight

Tangy Lemon Pickle Recipe with Kalonji & Rock Salt

Introduction

Embark on a flavorful journey with this Tangy Lemon Pickle Recipe with Kalonji & Rock Salt, a delightful addition to any Indian meal. This tangy and zesty pickle perfectly complements a variety of dishes, from steaming hot parathas to fragrant rice. Kalonji, also known as onion nigella seeds, adds a unique aroma and flavor profile, while rock salt enhances the natural taste of the lemons. This pickle not only tantalizes the taste buds but also serves as a wonderful digestive aid, making it a staple in many Indian households.

Ingredients

Preparation Time

Servings

This recipe yields approximately 20 servings, making it perfect for gatherings or as a staple in your pantry.

Cuisine

• Cuisine: Indian
• Course: Side Dish
• Diet: Vegetarian

Nutritional Information

(Estimated per serving, for reference)

• Calories: 30
• Protein: 0.5g
• Carbohydrates: 7g
• Fat: 2g
• Fiber: 1g
• Sodium: 500mg

Instructions

1. Preparation of Lemons: Start by taking a deep pan and boiling 3 cups of water. Once the water reaches a rolling boil, turn the heat down to low and gently add the washed whole lemons into the pan. Allow the lemons to simmer in the hot water for approximately 10 to 15 minutes. This step is crucial as it softens the lemons, making them easier to cut and enhancing their flavor.

2. Draining and Cooling: After simmering for the specified time, carefully turn off the heat and drain the water from the lemons. Set them aside to cool completely, as handling them while still warm may result in burns or uneven cutting.

3. Cutting the Lemons: Once cooled, cut the lemons into quarters (or in any desired shape) and deseed them. This step is important to ensure the pickle remains enjoyable without the bitterness that lemon seeds can impart.

4. Mixing Spices: In a mixing bowl, add the quartered lemons along with the black pepper, rock salt, red chilli powder, and turmeric powder. Gently toss the lemon pieces in the spice mixture to ensure an even coating.

5. Preparing the Tempering: In a separate tadka (tempering) pan, heat 2 tablespoons of mustard oil over medium heat. When the oil becomes hot enough that you can see smoke rising, carefully add the mustard seeds.

6. Adding Kalonji and Hing: Once the mustard seeds start to splutter, quickly add the kalonji and asafoetida. Be cautious, as the spices may cause the oil to bubble and spatter. Remove the pan from heat immediately to prevent burning the spices.

7. Combining the Ingredients: Pour the hot tempering mixture over the spice-coated lemon chunks in the mixing bowl. Stir everything together thoroughly, allowing the heat from the oil to infuse the spices into the lemon pieces.

8. Marinating: Cover the bowl and let the pickle sit for about one hour. This resting period allows the spices to seep into the lemons, enhancing the overall flavor profile of the pickle.

Serving Suggestions

Once marinated, your Tangy Lemon Pickle with Kalonji & Rock Salt is ready to be enjoyed! Serve it alongside warm parathas and creamy yogurt, or use it as a tangy condiment with rice, poriyal, and Thakkali rasam. This pickle is not only versatile but also adds a punch of flavor to any meal, making it a delightful addition to your Indian culinary repertoire.

Storage

For best results, store the pickle in a clean, airtight jar. It can be kept in the refrigerator for up to 6 months. The flavors will continue to develop over time, making each serving even more delicious than the last.

Conclusion

This Tangy Lemon Pickle Recipe with Kalonji & Rock Salt is an exquisite way to incorporate the vibrant flavors of Indian cuisine into your meals. It’s easy to prepare, delightful to taste, and sure to become a cherished staple in your kitchen. Enjoy the burst of tangy goodness in every bite!