Lemon Pickle

Prep Time 20 minutes
Cook Time 20 minutes
Course Pickles
Cuisine Indian



  • 5 lemons
  • 1⁄2 cup garlic, minced
  • 1⁄2 cup ginger, minced
  • 1 tsp fenugreek powder
  • 1 tsp mustard seed
  • 1 asafetida
  • 1⁄2 cup oil *
  • 1 tsp turmeric
  • 3 tsp chili powder (Kashmiri chili powder)
  • 2 tbsp. salt
  • 1⁄4 tsp sugar
  • 1⁄2 cup white vinegar
  • 2 Stalks of curry leaves (optional)


  • Boil 6 cups of water and add the whole lemons for about 2 to 3 minutes or when the outsides of the lemon are soft.
  • Turn the heat off.
  • Remove the lemons and set aside to cool.
  • Cut the lemons into small pieces and add 1-1⁄2 tablespoon of salt.
  • Set aside - you can refrigerate the cut lemon.
  • In a pan, add 1⁄2 cup of oil.
  • When the oil is hot, add mustard seed.
  • When the mustard seeds pop, add ginger and garlic.
  • Sauté for about 5 to 7 minutes or until slightly brown.
  • If you have curry leaves, add it now and turn the heat down to low.**
  • Add turmeric, chili powder, asafetida, fenugreek powder, and stir well. Avoid scorching the spices.
  • Add vinegar and mix well for about 2 to 3 minutes. Add 1⁄4 teaspoon sugar.
  • Add the lemon pieces and 1⁄2 tablespoon of salt.
  • Maintain low heat and mix for about 3 minutes.
  • Remove from heat.
  • Once the lemon pickle is cool, store in a glass container and add 1 teaspoon of oil to top off.
  • Lemon Pickle is ready to serve. Enjoy!



*Any oil will do, but sesame oil is preferred,
**You can add 2 stalks of curry leaves if they are available.
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Keyword Pickes or Achar


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