Lemon Pickle
a classic South Indian condiment

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Adjust Servings:
10 Lemon Let lemon be tender
3 Tablespoon Red Chili
3 Tablespoon Salt
0.5 Teaspoon Turmeric Powder
0.5 Teaspoon Fenugreek Powder
For Tempering
1 Teaspoon Mustard Seeds
0.25 Teaspoon Asafoetida (Asafetida / Hing)

Nutritional information

1 Tsp
15 gms
4 g
3 g
1280 mg
1 g

A spicy, tangy and mouth-watering Accompaniment!

  • Traditional Recipes


  • For Tempering



Lemon Pickle is my all time favourite pickle. Got fresh limes from Indian store last night. Half of the limes, I made Sour Lemon pickle and spicy Lemon pickle. We could also use Lime for this recipe. Its very simple to make and I always add only use less oil than the store bought lemon pickle still with proper refrigeration, the shelf life is very good. My kids love this spicy pickle and they would love to eat more curd rice only because of this pickle :-).

Lemon and Mango pickle are favorite for many of us. Most of us enjoy these pickles as an accompaniment for curd rice. My dad loves to eat pickle with rava upma, sambar rice and even for Dosa. My MIL makes a yummy Sour Lemon Pickle with green chili and the juice inside that pickle itself is so mouth-watering. Both Sour and spice Lemon pickles are easy to make.

Video of Making Lemon Pickle

Spicy Lemon Pickle


  1. Buy tender lemons which has soft skins. The same pickle can be done with Lime but it will be little bitter
  2. Dry roast 1 tablespoon of fenugreek seeds till they turn red and then grind it to a smooth powder. Store this fenugreek powder in a air-tight container and use it for pickle, lemon rice, mango rice, tomato rice. For most of the sour dishes, adding fenugreek powder enhances the flavor. Also for any pickle, adding fenugreek powder enhances its flavor.
  3. Also use dry spoon when you serve the pickle so that shelf life will be more. Also refrigerate the pickle to maintain its  freshness.


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10 mins

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

15 mins

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.

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging.Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

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