Lemon Pickle

Lemon pickle differs from each state or even regions in India. This is the traditional south-indian style recipe with minimum ingredients. This can be eaten with rice, bread, upma and chapatis.


  • Lemon (750 gm)
  • Salt (7 tsp)
  • Mustard Seeds (2 tsp)
  • Oil (Sesame, 1/2 cup)
  • Turmeric Powder (1 tsp)
  • Red Chili Powder (1/4 cup)
  • Methi [Fenugreek] Seeds (1 tsp)
  • Hing (cake, 3-4 pieces or powder 1 tsp)

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Yield: 1kg

Cuisine: Indian


  • Wash, dry and cut lemons into small pieces.
  • Add salt and mix well.
  • Rest for two to three days and mix every 24 hours.
  • Add red chili and turmeric powder.
  • In a shallow skillet add methi seeds and hing cakes.
  • Dry roast till hing doubles and crisps up and methi seeds till red
  • Grind to a fine powder and add along with the red chili powder and turmeric.
  • In the same skillet add oil and mustard seeds.
  • Wait for the seeds to splutter.
  • Wait until the oil cools down.
  • Add to the lemon mixture and mix well.
  • Store in a clean, dry jar .
  • Refrigerate once the pickle is done.

Step by step pictures of the recipe:

Deseed and cut lemon into small pieces.
Add salt and mix well.
Rest for 2-3 days.
Add Red chili and turmeric powder.
Dry roast methi seeds and hing cakes.
Grind to a fine powder.
Add the ground powder.
Heat oil and add mustard seeds.
Add the spluttered mustard seeeds and mix well.


  • Instead of malta lemons lime or small Indian lemons can also be used.
  • If the lemons are not juicy, extract juice from 4-5 lemons and add to the mixture before adding salt.
  • After refrigerating the pickle take out the jar onve a week and mix well to avoid getting spoilt.
  • It remains good for 6 months to one year.