Lemon Pickle Read Count : 37

Category : Recipes

Sub Category : Vegan/Vegetarian

  • 5 lime or lemon, preferably yellow coloured and thin skinned
  • 1 cup water
  • 2 tsp kashmiri red chili powder / lal mirch powder, add more if you prefer spicy
  • ½ tsp turmeric powder / haldi
  • 1 tsp mustard powder
  • ¼ tsp methi / fenugreek seeds, dry roasted and powdered
  • 1 tbsp salt, adjust to your taste
  • 2 tbsp lemon juice


  • 3 tbsp mustard oil / any oil
  • 1 tsp mustard / rai
  • ½ tsp hing / asafoetida


  • firstly, in a pressure cooker take lemon / lime. use yellow coloured and thin skinned lemon to avoid the bitterness.
  • also add approx. 1 cup of water.
  • and pressure cook for 5 whistles or boil till lemons are soft. make sure not to cut the lemon and cook, as the juice turns bitter.
  • lemon looks soft and might have few cuts on them. do not worry, as it indicates lemons are cooked well.
  • now take off the cooked lemon leaving behind the water.
  • cut the lemons into quarter pieces or pieces as you desire.
  • additionally add red chili powder, turmeric, mustard powder, methi powder and salt.
  • also add lemon juice as required to adjust the consistency.
  • mix well and keep aside.
  • now prepare the tempering, by heating mustard oil or any oil. be generous in addition of oil, as they help pickle to store longer.
  • add mustard seeds and hing.
  • allow to splutter.
  • further pour the tempering onto the prepared pickle.
  • give a good mix making sure the oil is floating from sides.
  • finally, serve instant lemon pickle immediately or store in a airtight container. pickle stays fresh for a week without refrigerating.


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