Site icon Kamala's Corner

Easy Lemon Pickle

Like most pickles this lemon pickle is fermented in salt for three days. I have used limes (green lemons) for this recipe. Once it is fermented for two days, the color of the skin changed and tastes good with curd rice.

Easy Lemon Pickle

Recipe rating: N/A
Recipe by S Kamala Course: PickleCuisine: Indian, TamilDifficulty: Medium


Prep time


Cooking time



This is an easy pickle recipe made with lemon. This is commonly served with yoghurt (curd) rice.


  • Lemon – 8 Nos

  • Chilli Powder – 2 teaspoons

  • Asafotida powder – 1 teaspoon

  • Fenugreek powder – 1/2 teaspoon

  • Salt – 2 to 3 teaspoons

  • Gingelly oil – 4 to 5 tablespoons

  • Mustard – 1 teaspoon


  • Cut four lemons into desired size small pieces and put it in a ceramic jar/bowl. (Do not use plastic or metal 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.
  • Third day dry roast the fenugreek seeds on slow heat and powder it.
  • Now sprinkle chilli powder, asafoetida 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.


  • This pickle will stay good for one to two weeks. We can reduce the oil quantity if we use the pickle immediately.
Exit mobile version