Fermented Lemon Pickle, South-Indian Style
Recipe for South Indian Fermented Lemon Pickle
Ingredients:
- 2-3 medium-sized lemons
- 3 tsp of salt
- 4 Tbsp sesame oil
- 1 tsp mustard seeds
- 4 tsp red chili powder
- 1/2 tsp turmeric
- A pinch asafoetida (optional)
- A pinch roasted powdered fenugreek seeds (optional)
Method:
Fermenting the lemons:
- Have a clean dry glass or ceramic jar ready (avoid metal or plastic). Also, have a dry plate and knife ready
- Wash the lemons and dry thoroughly
- Chop in to 1/2" pieces on a plate so that you do not lose any of the juice and start filling the jar as you chop
- Sprinkle a bit of salt each time you fill the jar
- When the jar is full, close the lid and give it a shake
- Leave it on the kitchen counter to ferment for a week or more (longer the better). Every now and then pick up the bottle and give it a good shake. By the end of a week most of the lemon will be submerged in liquid
Making the pickle:
- Heat the sesame oil in a pan until almost smoking
- Add the mustard seeds and when they start popping switch off the heat
- Add the turmeric and red chili powder (and asafoetida and fenugreek seed powder if using)
- Allow the foaming to subside and give it a stir
- Add the fermented lemons and mix well
- Scoop it up in to a clean dry glass jar