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Lemon Pickle


10 min

Lemon Pickle

Lemon Pickle Photo 1


Appetizers Snacks


10 min


10 persons




0.00 rating-star (0)

Author: Monica Feluchi

This South Indian lemon pickle tastes delicious and unusual. It is often served with curd rice and other side dishes you like. What’s interesting, the pickle is easy to cook and the whole process takes around 10 minutes only. Try cooking it right away to give traditional dishes unique touch, aroma and look!



  • lemon: 9 piece
  • gingelly oil: 50 ml
  • mustard seeds: 1 Tbsp
  • fenugreek: 1.5 Tbsp
  • dry red chili: 8 piece
  • turmeric powder: 0.5 Tbsp
  • asafoetida: 0.5 Tbsp
  • sea salt: 1 pinch (to your taste)

Metric Conversion

Stages of cooking

  1. Prior to cooking the pickle, let’s make the marinade first. To do that, wash, wipe and cut the lemons into small pieces. Put the pieces into a glass or ceramic jar and add sea salt. Mix the ingredients then and leave exposed to the sunlight for about 2-3 days.

    Lemon Pickle Photo 2
  2. When cooking the lemon pickle, roast the mustard seeds, red chili and Fenugreek. Grind them well to get the powder.

    Lemon Pickle Photo 3
  3. Take a frying pan and heat gingelly oil in it. Add the powdered spices.

    Lemon Pickle Photo 4
  4. Then add red chili powder, asafoetida and turmeric powder.

    Lemon Pickle Photo 5
  5. Mix lemon pieces with the spices.

    Lemon Pickle Photo 6
  6. Spoon the lemon pickle into porcelain, glass or ceramic jars and store in a fridge. Serve with your favorite side dishes. Bon appétit!

    Lemon Pickle Photo 7

History of the Lemon Pickle:

Lemon pickle has been a popular condiment in South India for centuries. In fact, it is considered to be one of the oldest preserved foods in history. The pickle was developed as a way to preserve the flavor and nutrients of lemons when they were out of season. Traditionally, it was made by sun-drying the lemons and then preserving them in oil and spices.

Tips and Tricks for Lemon Pickle Recipe:

One of the key things to remember when making lemon pickle is to use fresh lemons. They should be firm and without any blemishes. Additionally, it is important to use a non-reactive container like glass or ceramic, to prevent any chemical reactions with the acidic lemon juice.

It is also recommended to use good quality gingelly oil, which is made from sesame seeds, for a more authentic flavor. The spices can be adjusted according to taste and preference, with some people preferring a spicier pickle and others a milder one.

Lastly, the jar of pickle should be left to mature for at least a week before consuming, to allow the flavors to develop fully.

Tips for presenting the dish:

Lemon pickle can be served alongside a variety of dishes such as curd rice, biryani or even toast. To make the presentation more appealing, the pickle can be spooned into a small glass or ceramic jar and topped with a sprig of fresh herbs like coriander or parsley. This not only adds color and freshness to the dish but also enhances the flavors of the pickle.

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