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Lemon Pickle Recipe with Mustard Oil

Classic Indian condiment lemon pickle is renowned for its acidic, fiery, and somewhat bitter tastes. This pickle gives your plate great zing whether it’s with parathas, rice, or any Indian cuisine. Double Hiran Mustard Oil helps the pickle to have a strong, rich taste while extending the lemon freshness for months. In this blog, we will guide you on how to make Lemon Pickle with mustard oil, a simple yet tasty recipe that brings out the best in every meal.

Ingredients

To make Lemon Pickle with mustard oil, you will need the following ingredients:

• 10 medium-sized lemons, washed and quartered
• 1/2 cup Double Hiran Mustard Oil
• 3 tablespoons salt (adjust to taste)
• 2 tablespoons mustard seeds (rai), coarsely ground
• 1 tablespoon fennel seeds (saunf), coarsely ground
• 1 tablespoon fenugreek seeds (methi dana), coarsely ground
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1/4 teaspoon asafoetida (hing)
• 2 tablespoons sugar (optional, for a sweet and tangy flavor)

Instructions

1. Prepare the Lemons

1. Thoroughly wash the lemons, then blot them dry with a fresh cloth.
2. Depending on your taste, cut each lemon either in quarters or smaller bits. Eliminate any seeds for a pickle texture that is smoother.
3. In a big bowl, toss the lemon bits with salt and thoroughly combine. To soften, let them sit in a warm, dry area for two to three days. Daily lemon stirring guarantees even salting.

2. Prepare the Spice Mix

1. In a separate bowl, mix the coarsely ground mustard seeds, fennel seeds, fenugreek seeds, turmeric powder, and red chili powder.
2. After the lemons have softened for a few days, add the spice mixture to the lemons and mix thoroughly.

3. Temper with Mustard Oil

1. Heat Double Hiran Mustard Oil in a pan until it reaches the smoking point. Turn off the heat and allow it to cool to room temperature.
2. Add a pinch of asafoetida (hing) to the cooled oil for extra flavor.

4. Combine the Lemons and Oil

1. Pour the cooled mustard oil over the spiced lemons and stir well to ensure the lemon pieces are fully coated.
2. If you prefer a sweet and tangy flavor, add 2 tablespoons of sugar at this stage and mix well.

5. Store the Pickle

1. Spoon the lemon pickle into a sterile, clean glass jar.
2. Tightly seal the jar and set it in a sunny area for two to three weeks to let the flavors meld. For even marinating, stir the pickle every two to three days.
3. Two to three weeks later, the lemon pickle will be ready for consumption. The pickle ages will cause the tastes to deepen.

6. Serve

1. Serve the lemon pickle as a side with Indian breads like roti or paratha, or as an accompaniment to rice and dal.
2. Enjoy the tangy, spicy burst of flavors in every bite!

Health Benefits

Using Double Hiran Mustard Oil in your lemon pickle offers not only various health advantages but also a strong, powerful taste. Rich in omega-3 and omega-6 fatty acids, which advance heart health, mustard oil is well-known for its anti-inflammatory qualities. Additionally serving as a natural preservative, it guarantees that your pickle stays flavorful and fresh for a long period.

Conclusion

Ultimately, a basic approach to enjoying a tangy and savory condiment is to make lemon pickles with mustard oil. Double Hiran Mustard Oil improves taste and offers health advantages, as well as aids pickle for months. Using mustard oil, try this simple lemon pickle recipe to provide your meals with a wonderful taste explosion!