Easy Lemon Pickle


  • Lemon – 8 Nos
  • Chilli Powder – 2 teaspoons
  • Asafotida powder – 1 teaspoon
  • Fenugreek powder – 1/2 teaspoon (Dry roast fenugreek and powder it)
  • Salt – 2 to 3 teaspoons
  • Gingelly oil – 4 to 5 tablespoons
  • Mustard – 1 teaspoon


  1. Cut four lemons into desired size small pieces and put it in a ceramic jar/bowl. Squeeze the remaining four lemons over the cut lemon pieces. Add salt and mix well. Close with a lid and keep it for a day. Next day stir it once again and keep it for one more day. By this time the lemon pieces absorb the lemon juice and become little soft.
  2. Third day, sprinkle chilli powder, asafotida powder, fenugreek powder and mix well. Heat oil in a kadai and when it is hot add mustard. After it pops up, remove and pour the hot oil over the lemon pieces. Mix everything well and transfer it to a bowl.
  3. Note:It will stay good for one to two weeks. We can reduce the oil quantity if we use the pickle immediately.
  4. In US, only green colour lemons are sold in bags. I used the green lemons and once it is soaked for two days, the colour of the skin changed and tastes good with curd rice.


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