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Sour Lemon Green Chili Pickle | Neer Elumichai Pickle
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Neer Elumichai Oorugai | Sour Lemon with Green Chili Pickle

A Versatile Pickle, great with Curd Rice
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pickles
Cuisine: Indian, Tamilnadu
Servings: 4 people
Author: Sowmya Venkatachalam


  • 10 tender Lemon
  • 10 chopped Green Chilli
  • 2 tbsp Ginger Chopped
  • 0.25 tsp Turmeric Powder
  • 3 tbsp Salt

For Tempering

  • 1 tbsp Sesame oil
  • 1 tsp Mustard Seeds
  • 0.25 tsp Asafoetida (Asafetida / Hing)


Preparing Salt Water

  • Heat a cup of water along with salt and keep in flame till the salt is completely dissolved. Allow this salt water to cool down completely

Chop Lemons

  • Wash lemons, pat it dry and Chop the lemons into slightly bigger pieces and keep it aside in a jar or a bottle. Take out the seeds.

Spice the Lemons

  • Add chopped green chili, ginger, turmeric powder and toss well. Add the boiled and cooled water and stir everything well.

Tempering Process

  • Heat oil in a pan. Add mustard seeds and allow it to sputter. Add hing and mix. Pour this tempering in the lemon pickle. Cover the glass jar and keep it aside for 3-4 days in a shady place. Stir the pickle once for the next 3-4 days and then if the lemons are soft we can place it in refrigerator

Serving Time!

  • Serve the delicious Neer Elumichai Pickle | Sour Lemon with Green Chili Pickle with curd rice and enjoy the pickle!