Lemon pickle recipe – Amma’s lemon pickle recipe with step-by-step pictures.
This is the first time I tried lemon pickles at home, though my mom is an expert in making different types of lemon pickles since my dad is a huge fan of lemon pickle. As I am not a big fan of this lemon pickle I never tried it on my own. I always make pickles with mangoes but after coming to Singapore I never made anything.
When a reader asked me to post this lemon pickle I asked my mom for the recipe and the entire process of making the lemon pickle took a month and now on to the recipe of lemon pickle.
Also check out Instant lemon pickle recipe, Instant mango pickle, avakkai mango pickle, Gooseberry pickle
Lemon pickle recipe
South Indian lemon pickle recipe
Servings 1 cup
Ingredients
- 6 Indian Lemon
- 10 red chili
- ½ tsp turmeric powder
- 1/2 tsp venthayam | methi seeds
- ¼ cup sesame oil
- 2 tbsp sesame oil optional
- Salt as needed
- ½ tsp asafoetida
Instructions
- Wash the lemons and pat dry them nicely with a kitchen towel.
- Ensure that there should not be any moisture.
- Wash and clean a glass bottle and nicely dry this without even a drop of water.
- Cut the lemon into two and slightly squeeze out the juice. Do this very gently, else the pickle will become bitter.
- This step is lessen the sourness of the pickle.
- Gently remove the seeds with the help of a clean dry spoon.
- Cut the lemon into small size pieces.
- Immediately add salt and asafoetida and mix well.
- In a pan dry roast the fenugreek seed till they become slightly brown.
- Do not roast too much as this will make the pickle bitter.
- Dry roast the red chilies in a pan.
- Grind the redchillis and fenugreek seeds together into a fine powder.
- Throw this onto the cut lemon and mix nicely using a dry spoon.
- In a pan heat the oil and throw in the mustard seeds.
- Add this to the pickle and add turmeric powder and mix well.
- Transfer this to the glass bottle and cover this with a thin muslin cloth and tie this with the help of a rubber band.
- Keep this in sunlight for 3 –4 weeks ( inside the home where you get bright sunlight)
- Every day with the help of a dry spoon mix the pickle nicely and close it.
- No need to keep in the refrigerator.
- After 4 weeks the skin of the lemon will be soft and the lemon must have absorbed the spices.
- If it is dried up, heat 2 tbsp of sesame oil and pour on this and mix well.
- Now keep it in the fridge and enjoy with curd rice and love to have pickles with sambar rice too.
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Notes
Note:
1. In any step, ensure that there shouldn’t any moisture and keep your hands always dry. 2. The containers you use should be dry and spoons too. 3. Always take care not to burn the vendayam and red chilis. This will make the pickle bitter. 4. Sometimes my mom pressure cooks the cut lemon pieces for a whistle but this will not have a longer shelf life. 5. In this method, no need to keep it under the sunlight, just can be consumed immediately. 6. The oil will be dried up, so after 4 weeks heat 2 tbsp of sesame oil and add to the Lemon pickle and mix well.
1. In any step, ensure that there shouldn’t any moisture and keep your hands always dry. 2. The containers you use should be dry and spoons too. 3. Always take care not to burn the vendayam and red chilis. This will make the pickle bitter. 4. Sometimes my mom pressure cooks the cut lemon pieces for a whistle but this will not have a longer shelf life. 5. In this method, no need to keep it under the sunlight, just can be consumed immediately. 6. The oil will be dried up, so after 4 weeks heat 2 tbsp of sesame oil and add to the Lemon pickle and mix well.
- Wash the lemons and pat dry them nicely with a kitchen towel.
- Ensure that there should not be any moisture.
- Wash and clean a glass bottle and nicely dry this without even a drop of water.
- Cut the lemon into two and slightly squeeze out the juice. Do this very gently, else the pickle will become bitter.
- This step is lessen the sourness of the pickle.
- Gently remove the seeds with the help of a knife.
- Cut the lemon into small size pieces.
- Immediately add salt and asafoeti
- In a pan dry roast the fenugreek seed till they become slightly brown.
- Do not roast too much as this will make the pickle bitter.
- Dry roast the red chilies in a pan.
- Grind the redchillis and fenugreek seeds together into a fine powder.
- Sprinkle this onto the cut lemon and mix nicely using a dry spoon.
- In a pan heat the oil and throw in the mustard seeds.
- Add this to the pickle and add turmeric powder and mix well.
- Transfer this to the glass bottle and cover this with a thin muslin cloth and tie this with the help of a rubber band.
- Keep this in sunlight for 3 –4 weeks ( inside the home where you get bright sunlight)
- Every day with the help of a dry spoon mix the pickle nicely and close it.
- No need to keep in the refrigerator.
- After 4 weeks the skin of the lemon will be soft and the lemon must have absorbed the spices.
- Now keep it in the fridge and enjoy with curd rice and love to have pickles with sambar rice too.
- In any step, ensure that there shouldn’t be any moisture and keep you hands always dry.
- The containers you use should be dry and spoons too.
- Always take care not to burn the vendayam and red chilis. This will make the pickle bitter.
- sometimes my mom pressure cook the cut lemon pieces for a whistle but this will not have longer shelf life.
- In this method, no need to keep it under the sunlight, just can be consumed immediately.
- The oil will be dried up , so after 4 weeks heat 2 tblsp of sesame oil and add to the pickle and mix well.
very delicious pickle…love it wid curd rice..
Mouth watering pickles dear….
Super tangy pickle and I love the blue container you have used 🙂
looks wonderful…love lemon pickle.
pickle looks yummy! I have never attempted making them at home! Happy with "Sakthi masala"pickles! 😉
wow…tempting…dear.i too posted a pickle today
mouth watering… pickle.
looks lovely… since we don't get the sunlight here.. use the pressure cooker method.. 🙂
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Pickle looks yummy,love to have it curd rice…cute jar and nice presentation…
Tangy spicy pickle..yum..Love that blue bowl…
mouthwatering tangy pickle awesome clicks
Lip smacking yummy tangy pickle!!
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Am waiting to make some pickle, but looks like it is going to be cold here for ever 🙁 Waiting for May-June. Will try this version of pickle then 🙂
Very nice pickle.. but we do not have enough sunlight here now..I guess it will not stay good.
looks so tangy and delicious.
Yummy pickle. Tempting! This is on my to try list 🙂
my mouth is already watering..luv it!… awesome pics…
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Wow you tried on ur own, perfectly done dear…Looks nice n comfort!!
hi jeyashree
after seeing ur recipe…i will make it n let u know…thanks a lot for posting the recipe..really….thanks….iam so happy to see this recipe….
i never thought when i asked u u will post it….thanks jeyashree. iam happy u take into consideration ur readers…
Wow, Nice clicks
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your pics have really become much better jey 🙂 i have never made any pickles myself either, amma makes everything for me.
Slurrp….tongue tickling pickle. Love the container very cute 🙂
Delicious one dear..Perfect with rice.
Lovely recipe,looks tempting.
Lovely pickle !! Me too not a big fan of lemon pickle but my hubby loves it !! Need to try !!
Nice! making pickle at home is so much fun right 🙂
wow yummy pickle,luks so tempting…
Always love lemon pickle.Feel like tasting immediately.
Tongue tickling pickle…looks yumm
Pickle is soooo tempting… and I specially have fallen in love with these little cute blue containers of yours.. Can you ship one to me phlzzzz 🙂
I have never made this pickle. You make it seem so simple.
Love lemon pickle a lootttttt and very tempting. Lovely pictures Jeyashri 🙂
hmmm…mouthwatering…with each snap the pickle gets more tempting:p
I never made this pickle. love it. so simple and easy
I am huge fan of lemon pickle…but never tried my hands in making it….pickle makes me drool…
mouthwatering pickle…..
Yummy and tangy pickle, thanks for sharing this traditional recipe..
Am a huge fan of this homemade lemon pickles,they came out prefectly..
Pickle looks so good, just for this pickle I can have some Thayir sadam now.
Lovely pictures and the recipe is very easy to make, shall try some time and the jar is so so cute
Wow… Perfectly done,jeyashri…Even i am not big fan of lemon pickle..but this sounds really healthy without much oil and spice..
I never made pickle but your recipe seems quite simple and turned out so tempting!
wow..first time here..ur blog is looking gorgeous….lovely clicks and good collection of recipe…….
and the pickle is looking mouth watering…..I love lemon pickle…..book marked..this recipe seems easy to prepare….
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Umm. Can have this anytime with paratha or dal chawal,,:)
Apt on time for summer Jeyashri…it looks perfect 🙂
I am sure this tastes absolutely fab
Hi there, this is a nice post. It would be great if you linked to it in my Food on Friday series. Food on Friday – Asian Food
Looks yummy Iam going to try this method.
Hi The lemon pickle looks yummy.Iam going to try this method. Thankyou
I think pickles should be in 'Achar bharanis' rather than in glass bottles.
Jeyashri..Can you suggest an alternative for glass bottle? I don't have one at hand now 🙁
A ceramic bowl will do jeya prabha.
I made the pickle as described. However after one week it developed fungus growth. Can you let me know how to avoid this. We had taken all attempt to have all ingredients as dry as possible. Please advise.
Though I took all precaution (as dry as possible, without any trace of water) I developed fungus growth in the pickle. Please let me know how to prevent this.
)
Sometimes it depends on the climatic conditions of the place you live in too. Make in small batches to avoid this.