Lemon Pickle


10 lemons
1 piece ginger, chopped
3 garlic cloves, chopped
1 sprig curry leaves
2 tbsp kashmiri chilli powder
1/4 tsp turmeric powder
1/4 tsp asafoetida
1/4 cup vinegar
3/4 tsp mustard seeds
1/2 tsp fenugreek seeds
salt to taste
2-3 tbsp gingelly oil / sesame oil


  1. Wash the lemons and pat dry them with a clean kitchen towel.
  2. Steam the lemons in a steamer for 8-10 minutes until soft. Do not let the lemon crack.
  3. Allow it to cool and then cut each lemon into 6-8 pieces. Mix it with salt and keep it aside.
  4. Heat oil in a pan and splutter 1/4 tsp mustard seeds.
  5. Add chopped ginger, garlic and curry leaves and saute till the raw smell disappears.
  6. Then reduce the flame to low and add asafoetida, kashmiri chilli powder and turmeric powder and saute for 2 minutes.
  7. Then add 2-3 tbsp of water, if you want gravy in pickle and bring it to a boil. Add vinegar to this and mix well.
  8. Now add the salted lemon pieces and mix well. Adjust the salt and switch off the flame.
  9. In a small pan, lightly dry roast 1/2 tsp mustard seeds and fenugreek seeds and then powder them. Add this to the prepared pickle and mix well.
  10. Transfer into a clean dry air tight glass jar / bharani….

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