Lemon Pickle is one of the commonly used pickle in South India. Its very simple to make and can be made with less oil than the store bought lemon pickle. We can enjoy this pickle as an accompaniment for curd rice and with with tiffin varieties like Upma. In this recipe we have followed one of the traditional method by using basic spices to make the pickle. The shelf life of the Lemon pickle is longer if we use the dry spoon and store it in the refrigerator.
If you like this Lemon Pickle, then you can also try other traditional Pickle varities
- Mangai Thokku Recipe - Mangai Thokku is made using grated Raw Mango. End of Spring season, we start getting fresh Raw Mangoes that are tangy enough to make yummy pickles. Raw Mango Pickles are so tasty and a perfect accompaniment for Curd Rice.
- Instant Mango Pickle - Home made pickle are always tasty and better than the store bought pickle. Raw Mango Pickle that too the instant version is very easy to make, have better shelf life and we can always adjust to our taste.
- Avakkai Pickle - Cut Mango Pickle / Avakkai Pickle is one of the popular Pickle Variety in South India. It is a spicy and ultimately delicious Mango pickle with rich flavor of mustard and chili.
Recipe card to make Lemon Pickle
Lemon Pickle
Equipments Needed
- 1 Heavy Bottomed Pan
Servings: 100 grams
Calories: 20kcal
This is the basic lemon pickle recipe that is a staple in most Indian households. This one is a simple one made in Tamil Nadu using basic spices. A spicy, tangy and mouth-watering Accompaniment!
Print Recipe
Ingredients
- 10 nos Lemon
- 3 tablespoon Red Chili
- 3 tablespoon Salt
- ½ teaspoon Turmeric Powder
- ½ teaspoon Fenugreek Powder
For Tempering
- 1 teaspoon Mustard Seeds
- ¼ teaspoon Asafoetida (Asafetida / Hing)
Instructions
Preparing Lemon with Spices
- Chop the lemon into slightly bigger pieces. Add the turmeric powder, salt and red chilli powder to the chopped lemon and stir it well and keep it aside for 1 day. The next day again stir the contents and keep it aside
Tempering Process
- In the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the hing and fry for a second and add the seasoned items along with fenugreek powder to the lemon. Stir the lemon pieces frequently atleast twice a day for 4-5 days. After 6 days the mouth-watering lemon pickle will be ready and store it in a refrigerator
Serving Process!
- Serve the spicy and tasty lemon pickle with curd rice and enjoy your dish.
Video
Nutritional Info
Nutrition Facts
Lemon Pickle
Amount Per Serving (1 15 gms)
Calories 20
Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 1280mg56%
Carbohydrates 4g1%
Protein 1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe with Step by Step Pictures
- Chop the lemon into slightly bigger pieces. Add the turmeric powder, salt and red chilli powder to the chopped lemon and stir it well and keep it aside for 1 day. The next day again stir the contents and keep it aside
- In the pan, pour the oil and add the mustard seeds. When the mustard seeds begins to sputter add the hing and fry for a second and add the seasoned items along with fenugreek powder to the lemon. Stir the lemon pieces frequently atleast twice a day for 4-5 days. After 6 days the mouth-watering lemon pickle will be ready and store it in a refrigerator
- Serve the spicy and tasty lemon pickle with curd rice and enjoy your dish.
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| Lemon Pickle |
Tips:
- If we want to use the pickle immediately, fry the lemon pieces in the oil and then follow the above instructions
- For any pickle hing and fenugreek powder are more important.
