Indian Lemon Pickle
Indian lemon pickle is a powerful and delicious condiment. It is perfect with rice, naan, or roti. See the section above for more serving suggestions.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 pint jar 1x
- Category: Pickles
- Method: Fermented
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 1 batch of salt-preserved lemons
- 1 tsp yellow mustard seeds, ground
- 1/2 tsp fenugreek powder
- 1/2 Tbsp chili powder
- 2 Tbsp sunflower seed oil
Instructions
- The salt-preserved lemons take around one week to ferment. They are really simple and don’t require any fermentation experience or expertise. A link to the recipe is in the ingredient list.
- When the lemons have finished fermenting, place them in a medium-sized bowl.
- Dry roast the spices. If this is your first-time dry roasting ground spices, see the section above for more details.
- Mix the spices into the lemons, then pack the lemons back into the jar.
- Top the lemons with the oil to act as an oxygen barrier for storage.
- Store in the fridge and consume within 6 months.
Notes
- Mustard powder doesn’t have the same flavor as mustard seed, however, you can replace the seed with mustard powder if required. You can also grind your own fenugreek seeds, it’s just fairly difficult as fenugreek is really hard.
- This recipe is perfect for a 500mL mason jar. Feel free to use an air-tight seal to maintain the flavor during storage.
Keywords: spicy, probiotic, vegan, gluten free, keto, paleo, whole 30, spring, summer, fall
Find it online: https://www.fermentingforfoodies.com/spiced-indian-lemon-pickle/