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Lemon pickle recipe

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
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Lemon pickle recipe

South Indian lemon pickle recipe
Course Condiment, pickle
Cuisine Indian, South Indian
Keyword pickle recipes
Prep Time 20 minutes
Cook Time 0 minutes
Resting time 30 days
Total Time 30 days 20 minutes
Servings 1 cup
Author Jeyashri suresh

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.
  • 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
Lemon pickle
  • 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.
Lemon pickle
  • Grind the redchillis and fenugreek seeds together into a fine powder.
  • Sprinkle this onto the cut lemon and mix nicely using a dry spoon.
Lemon pickle recipe
  • In a pan heat the oil and throw in the mustard seeds.
  • Add this to the pickle and add turmeric powder and mix well.
Lemon pickle recipe
  • 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.
LEMON PICKLE RECIPE
  1. In any step, ensure that there shouldn’t be any moisture and keep you 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 cook the cut lemon pieces for a whistle but this will not have 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 tblsp of sesame oil and add to the pickle and mix well.

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56 COMMENTS

  1. 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….

  2. 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 🙂

  3. 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.

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