LEMON PICKLE / WHITE LEMON ACHAR

Pickles have been an inseparable part of Indian cuisine for generations, bringing a burst of tangy, spicy, and sometimes sweet flavors to our plates. In Kerala, pickles, or achars, hold a special place, often serving as the perfect accompaniment to simple meals like rice, dal, or curd.

This Kerala-style lemon pickle, also known as white lemon achar, is a testament to the art of transforming everyday ingredients into something truly magical. Not only does it add a zesty charm to traditional meals, but it’s also a great way to use up leftover lemons, ensuring nothing goes to waste. Rich in vitamin C and bursting with bold flavors, this pickle is both delicious and beneficial for digestion, making it a must-have on your dining table.

The beauty of this recipe lies in its simplicity and balance of flavors—spicy, tangy, and slightly bitter notes come together to create a condiment that elevates any meal. Plus, the traditional method of preparing and storing pickles ensures they develop deeper flavors over time, making them even more irresistible with every passing day.

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Here’s a recipe that uses leftover lemons and captures the essence of this traditional pickle.

Ingredients:

• 7–8 leftover lemons, cut into wedges or slices (seeds removed if possible)
• 7–8 large garlic cloves, slit
• 1/2 cup ginger, julienned
• 5–8 green chilies, slit
• A handful of fresh curry leaves
• 2 tablespoons rock salt
• 1 tablespoon mustard seeds
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon turmeric powder (optional)
• 1/2 teaspoon asafetida (hing) (optional)
• 1/4 cup sesame oil (gingelly oil) or any neutral oil
• 1/2 cup vinegar or additional lemon juice (adjust for tanginess)

Instructions:

Prepare the Lemons

• Cut the lemons into small wedges or slices. Remove the seeds to avoid bitterness.
• Sprinkle the lemon pieces with 2 tablespoons of salt, mix well, and set aside for at least 10 minutes.

Cook the Pickle

• Heat 1/4 cup of oil in a large pan over medium heat.
• Add mustard seeds and let them splutter. Then, add fenugreek seeds and cook until aromatic, taking care not to burn them.
• Stir in the asafetida (if using), garlic, green chilies, curry leaves, and ginger. Sauté for a few minutes until fragrant.
• Add turmeric powder and mix well. As i mentioned this is optional, adding turmeric will turn the pickles to bright yellow color.
• Gently toss the salted lemon pieces into the pan, ensuring they are evenly coated with the spice mixture.
• Pour in the leftover lemon juice or vinegar. Cover the pan and cook on low heat for 5 minutes until the liquid reduces slightly and the flavors meld together.

Pack the Pickle

• Once cooled, transfer the lemon pickle into a clean, dry glass jar.
• Pour additional vinegar over the top to ensure the lemons are fully submerged.
• Seal the jar tightly and place it in a sunny spot or on a windowsill for 2–3 days, shaking the jar occasionally to mix the spices and ensure even pickling.

Storage and Serving

The pickle will develop deeper and more complex flavors over time. Store it in a cool, dry place and refrigerate after opening for longer shelf life. Serve it alongside rice, curd, or parathas for an authentic burst of Kerala flavor.

Enjoy this zesty, spicy, and traditional lemon pickle that’s as satisfying as it is nostalgic!

Once you’ve tried this Kerala-style lemon pickle, it’s sure to become a staple in your kitchen. It’s the kind of recipe that connects us to our roots, evoking memories of home-cooked meals and the joy of savoring every bite. Whether paired with a steaming plate of rice or rice porridge, this achar is a versatile delight that’ll have you coming back for seconds.

Don’t forget to let your pickle rest for a few days to allow the flavors to meld beautifully—patience truly pays off with pickles. And as always, feel free to experiment with your own variations and share your stories of making this cherished condiment.

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