Imported from Instagram

Kerala-Style Lemon Pickle

Name: Kerala-Style Lemon Pickle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: South Asian
Ingredients: 3 lemons (Cooked in water, then cut into small pieces); 5 garlic cloves (Use 4–5 cloves; sliced or chopped); kanthari chilies (Optional; use as needed); 1.5 tbsp vinegar (Use 1–2 tablespoons); jaggery (A little, to taste); sesame oil (As needed for tempering; an estimated 3 tablespoons is typical); 1 tsp mustard seeds; 3 dried red chilies (Use 2–3 chilies); 3 green chilies (Use 2–3 chilies; sliced or chopped); curry leaves (As needed); 0.5 tsp fenugreek powder; 0.5 tsp turmeric powder; asafoetida (A pinch); 1.5 tsp red chili powder (Use 1–2 teaspoons); salt (As needed); water (As needed for cooking the lemons and making the pickle mixture)

Recipe by Naadan flavours by Girija @naadanflavours_by_girija · Instagram

Imported by Evangeline Edison on SeeMeCook

A traditional Kerala lemon pickle made with cooked lemon pieces, garlic, chilies, curry leaves, toasted spices, vinegar, and a little jaggery. It is a tangy, spicy accompaniment commonly served with a South Indian sadya or festive meal.

8 servings35 minSouth Asian

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Ingredients

3 lemons (Cooked in water, then cut into small pieces)
5 garlic cloves (Use 4–5 cloves; sliced or chopped)
kanthari chilies (Optional; use as needed)
1.5 tbsp vinegar (Use 1–2 tablespoons)
jaggery (A little, to taste)
sesame oil (As needed for tempering; an estimated 3 tablespoons is typical)
1 tsp mustard seeds
3 dried red chilies (Use 2–3 chilies)
3 green chilies (Use 2–3 chilies; sliced or chopped)
curry leaves (As needed)
0.5 tsp fenugreek powder
0.5 tsp turmeric powder
asafoetida (A pinch)
1.5 tsp red chili powder (Use 1–2 teaspoons)
salt (As needed)
water (As needed for cooking the lemons and making the pickle mixture)

Steps

1
Place the lemons in water and cook them thoroughly until softened. Remove them from the water, allow them to cool enough to handle, and cut them into small pieces.
2
Pour sesame oil into a pan and heat it. Add the mustard seeds and let them splutter.
3
Add the dried red chilies to the tempering.
4
Add the garlic, green chilies, optional kanthari chilies, and curry leaves. Sauté them well.
5
Add the fenugreek powder, turmeric powder, asafoetida, red chili powder, and salt. Mix well and stir until the raw smell of the spices has gone.
6
Pour in the vinegar and enough water to make the pickle mixture. Stir well.
7
Once the mixture comes to a boil, add the chopped cooked lemons and stir thoroughly.
8
Add a little jaggery and mix well until incorporated. The lemon pickle is ready.

Notes

The source does not specify exact quantities for the oil, water, jaggery, salt, curry leaves, asafoetida, or optional kanthari chilies. Adjust these to taste and consistency. The transcript mentions ginger and cucumber, but the creator's written ingredient list and method do not include them, so they were not added to the recipe.