Kamala's Corner

Instant Lemon Pickle

This recipe details the preparation of lemon pickle with key ingredients being lemons, chilli powder, asafoetida powder, fenugreek powder, salt, oil, and mustard. The lemons are boiled and cut into pieces, then seasoned with spices. Hot oil with mustard is then poured over, mixed and transferred to a bowl or jar. The pickle enhances any Indian meal and can be refrigerated for a week.

Instant Lemon Pickle

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


Prep time


Cooking time



Learn how to make a delicious and tangy lemon pickle with this easy recipe. Packed with flavor and spices, it’s the perfect accompaniment to any meal.


  • Lemon – 4 to 5

  • Chilli Powder – 2 to 3 teaspoons

  • Asafoetida powder – 1 teaspoon

  • Fenugreek powder – 1 teaspoon

  • Salt – 2 to 3 teaspoons

  • Gingelly oil – 4 to 5 tablespoons

  • Mustard – 1 teaspoon


  • Bring 4 to 5 cups of water to a boil. Add whole lemons to the boiling water and continue to boil for an additional 5 to 10 minutes. Remove the lemons and allow them to cool.
  • Once cool, slice the lemons into your preferred size and arrange them on a plate. Sprinkle the lemon pieces with chili powder, asafoetida powder, fenugreek powder, and salt.
  • In a kadai, heat oil over medium heat. Once hot, add mustard seeds. When the mustard seeds begin to pop, carefully pour the hot oil over the seasoned lemon pieces. Mix all the ingredients thoroughly and transfer to a bowl for storage or immediate serving.


  • To make fenugreek powder, dry roast and powder it.
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