Lemon & Chilli Pickle Oil Free

Lemon Chili Pickle – Oil free

Hi all, there’s hope in despair and every cloud has a silver lining. In these challenging times when the world is gripped by the Corona pandemic, there are always great things you can do to prove your superiority as the ever conquering human race. Here’s what my loved one did, he wrote the chronology of the Beautiful Game, the way it happened in Russia World Cup 2018. It’s available on amazon in paperback as well as kindle edition. Do go through the same and re-live your passion for soccer in the Stay Home days !!

CHRONOLOGY OF FIFA WORLD CUP 2018: Chronology of FIFA World Cup, Russia, 2018 (from the perspective of an 8 year old superfan)


So, the times are tough, most of the world population is indoors scared of this man made virus that has gone rogue. This is also a great time to explore the creativity from the fresh harvests from your garden, something that I really love to try my hands on. Remember these other pickles of mine which I had shard earlier.  Remember the Bhavnagri Mirch ka achaar though it’s not as sour as the Cranberry & baby Corn pickle  since on any day cranberry is far pinchy than a fresh lemon which turned out to be a hit lip smacker earlier. In late spring, some chilies and lemon came up in the garden. Neither is a complete dish so I coupled them to conjure a yummy pickle with simple spices. And mind you, I kept it oil free to retain mild crunchiness in the pickle. I like the pickle this way far better than the softened greasy ones. 

So read on, am sure you’d be tempted to  lay your hands on these simple veggies from the nearest grocer even if you don’t find them all at home right now. In a matter of 5 days, be ready to smack your lips with this yummy pickle !

…need to know (food details)

  • Number of people served : I think I’ll gobble it down in next 1 month for sure !!
  • Preparation time : 45 minutes, mostly chopping, cutting and grinding.

….and we need (ingredients)

  • Fresh ripe lemons, butterfly cut, 500 grams : Fresh and ripened lemons from the garden are a delight to pick. Sour and acidic, with a good amount of citric acid, we add lemon here not just to enhance the sour essence but also to use it’s hydrating and digestive qualities.
  • Red big chilies, (achaari or bhavnagri in hindi) split and whole, 250 grams : Another crop from my garden, big red chilies take time to reach the desired stage. They are the same green ones just allowed to sun ripen on the plant itself till they turn red. They are a good source of Vitamin C, A and E hence beneficial for skin and hair.
  • Black cardamom, 2 drummed & loosened a bit : This is a bigger cousin of green cardamom. The pods have a fragrance which is more earthy and taste which is less sweet that the green variety. It is great in fighting cold and improves respiration hence aiding in asthma. It is good for hair, skin too.
  • Cloves, 6 to 8 : Cloves is extremely beneficial for it being anti cancer, anti diabetic, pain killing and breath cleansing properties. It has a distinct pungent, bitter essence.
  • Star shaped anise, 4 : It has a strong licorice essence and helps in digestion. It works wonders in a pickle.
  • Cinnamon stick, 2 inches : Again an amazing sweet taste and flavor enhancer, cinnamon is also an anti oxidant, anti inflammatory and sugar controlling ingredient which I often use in meats.
  • Fennel seeds (Saunf), 1/2 cup or 125 grams : Fennel is amazingly sweet perfumed and tastes so much like licorice that it is a widely used breath freshener in India. Fennel has amazing benefits like maintaining bone & skin health and aiding digestion. Its a pleasure to announce that fennel swet and wild has started growing in my garden now. It has been very painstaking to bring it up in not so cordial locales of Delhi, but finally I have the bottle brush seeming 7-8 plants now.
  • Table salt, 1/3 cup or 4 tablespoon : Regular table salt can be replaced with Himalayan Pink salt. When it comes to the pickle, don’t be thrift with salt. Salt is also a natural preservative.

….time to cook ‘n roll (preparing instructions)

  • Wash and split the lemons in butterfly style. i.e. two perpendicular splits giving you 4 identical pieces.
  • Wash well the chilies and make one split in the middle. In case you want them less bitter (b.t.w. these big chilies a quite sweet anyways), you may shake loose and do away with the seeds and the stem in the middle of each chili.
  • Now take a skillet and heat it dry for 2 minutes. Now put the fennel in it and mild roast it for 3-5 minutes on medium heat so as not to burn or blacken. Add the cloves, star shaped anise, black cardamom, cinnamon stick and stir on heat for 2 minutes more. This mix can ten be taken off and ground mildly in a mortar and pestle. This will give you the earthy, crude pickle mix.
  • The skillet is still hot. Put all the salt in it and switch the gas off. This would mild cook the salt and make it perfect and earthy for the pickle.
  • Add all ingredients in a large bowl and shake well to mix properly.
  • Bottle this and keep in sun for 5 days. Shake often.
  • Immediately refrigerate it since the pickle may go bad since we haven’t added any preservative or oil.
  • Enjoy with lots of paranthas and buns for weeks !!

Storage : It’s pickle, right ! But it has no oil, no preservative. So you must refrigerate it and you can use it for 45 days easily.