This recipe provides a healthy, traditional way to make lemon pickle without using a single drop of oil.
It balances spicy, sour, and sweet flavors, making it perfect as a side dish for any meal.
Preparation Details
Yield: Approximately 20 Lemons
Prep Time: 5-6 Days (including softening time)
Shelf Life: 5-6 Months
Ingredients
Main Components
Lemons: 20 large lemons (washed and completely dried)
Salt: 7-8 tablespoons total (adjust to taste)
Turmeric Powder: 1.5 tablespoons
Jaggery: 250g (powdered or crushed)
Asafoetida (Hing): 1 tablespoon
Red Chili Powder: 5-6 tablespoons (adjust for spice level)
Spice Mix (Roasted & Ground)
Fenugreek Seeds (Methi): 2 tablespoons
Mustard Seeds (Sasive): 3 tablespoons
Cloves (Lavanga): 4-5 pieces
Black Pepper: 1 tablespoon (optional)
Step-by-Step Instructions
1. Initial Preparation & Softening
Cleaning: Wash the lemons thoroughly. Wipe them with a dry cotton cloth. It is critical that there is no moisture on the lemons, knives, or containers to prevent spoilage.
Cutting: Cut each lemon into approximately 8 pieces.
De-seeding: Remove all seeds carefully. Leaving seeds in will make the pickle bitter.
Curing: Place the lemon pieces in a clean bowl. Add 3-4 tablespoons of salt and 1/2 tablespoon of turmeric. Mix well.
Resting: Transfer to a glass jar. Let it sit for 4 to 5 days. Shake or mix the jar once every day to ensure the lemons soften evenly.
2. Preparing the Spice Powder
In a pan over low flame, dry roast the cloves, fenugreek seeds, and mustard seeds until the raw smell disappears.
Once cooled, grind them into a smooth powder using a mixer.
3. Final Cooking Process
After 5 days, transfer the softened lemons back into a pan.
Add the prepared spice powder, red chili powder, crushed jaggery, remaining turmeric, hing, and more salt (preferably rock salt).
Place the pan on a low flame. Mix continuously until the jaggery melts and the flavors blend.
Cover and cook on low heat for about 5 minutes until the mixture thickens slightly and the lemons absorb the spices.
Note: The jaggery acts as a preservative and balances the acidity; it won’t make the pickle overly “sweet” like a dessert.
4. Storage
Allow the pickle to cool down completely.
Store in a sterilized glass bottle.
The pickle is ready to eat immediately but the flavor improves over time.
Pro-Tips
Moisture Control: Ensure every utensil and your hands are bone-dry throughout the process. Water is the enemy of pickles.
Glass Containers: Always use glass or ceramic jars for storage; avoid plastic or reactive metals.
Serving: Pairs excellently with hot rice and ghee, or as a side with curd rice.
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Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.