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