This Lemon pickle South Indian-style recipe is hot, spicy, and tangy and stays good for up to a month. This recipe is also perfect for thick-skinned lemons available in Western countries.
I cannot imagine a day without pickles in my life. If no sides are available for breakfast or dinner, I can happily have anything, along with a spoonful of pickles.
Imagine how it would be for lunch if I could have pickles for breakfast and dinner. Everyone will make fun of me that I have pickles, even for Biryani. No worries at all; my food and pickles are always inseparable.
I usually make Lemon pickles in a South Indian-style recipe in small batches; I feel this way pickles are fresh and tasty. I find this recipe very simple, and I love and repeat this recipe again and again.
My mom also makes pickles this way. I usually store this for 3-4 weeks and then go for another variety of pickles.
How to make Lemon pickle South Indian style recipe
The proportion for making this lemon pickle South Indian recipe is 7:3; that is, if you are chopping 7 lemons, then squeeze 3 lemons for the juice.
Chop the lemons into 8 or 12 pieces, depending on the size of the lemon. Repeat the same for the remaining lemons. Then squeeze 3 lemons for its juice.
Heat a pan on medium flame, and add ¼ cup of cooking oil, preferably gingelly oil. Then, add mustard seeds and allow them to crackle.
Add chopped lemon pieces and the lemon juice. Then add ¾ teaspoon of asafoetida.
Add 4 teaspoons of pickle powder, but adjust according to your intake spice level.
Add salt and cook for 3-4 minutes on medium flame.
Allow it to cool to room temperature. Then, transfer it to a glass or ceramic container.
It can be served immediately, but it does taste great after 4 days.
Few tips
- When you make any pickle, clean and wipe the lemon, cutting board, knife, and bowls with a kitchen towel or kitchen tissue for a longer shelf time.
- For cleaning the lemon, wash and pat dry with tissue paper.
- In this Indian lemon, do not discard the squeezed-out lemon shells; use them for cleaning the kitchen sink or utensils.
- After adding all the spices, cook the lemon pickle for about 3-4 minutes. The juice should be reduced to ¾th of the quantity, and the lemons should not get overcooked as they may turn mushy and bitter.
- Gingelly oil does taste great for making any South Indian pickle. But you may also use other cooking oils.
- Increase the quantity of cooking oil to double if you plan to store it for more than ten days over the kitchen counter.
Other condiments you may like,
Printable recipe card
Lemon pickle South Indian style recipe
Ingredients
- 10 lemon
- ¼ cup sesame oil or vegetable oil or sunflower oil
- 1 tablespoon black mustard seeds
- ¾ teaspoon asafoetida
- 4 teaspoon pickle powder
- 3 tablespoon salt
Instructions
- Chop 7 lemons into smaller pieces. Then squeeze 3 lemons for its juice.
- Heat a pan in medium flame, add ¼ cup of sesame oil. Then add mustard seeds and allow them to crackle.
- Add chopped lemon pieces and the lemon juice. Then add asafoetida.
- Add pickle powder and salt.
- Then cook for 3-4 minutes in medium flame.
- Allow it to cool to the room temperature.
- Then transfer to airtight container.
Video
Notes
Nutrition
Tips and Variations
- You can also use store-bought pickle powder instead of the homemade powder in this Indian lemon pickle recipe. Or, for a quick pickle recipe, add chili powder.
- Store them in the narrow-mouthed jar.
- Ensure that oil floats on the top, acting as a preservative.
- While serving, scoop out the lime by leaving the oil in the jar behind.
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Linsy Patel
whats going on? you are playing hide and seek on blog. love the tangy pickle.
Caroline
This brings back memories of the lime pickle some relatives used to make - spicy and so tasty. Look forward to trying this lemon version.
pepperbowl
AMAZING! Thank you Caroline!
Andrea
I have never had anything like this bold, spicy and fantastic lemon pickle. It is one condiment I know my family are going to go crazy for.
pepperbowl
So happy to hear it, thanks Andrea!
Charah
Thank you for sharing this. Homemade and full of love, this pickle is sure to add a bright and refreshing twist to any dish.
pepperbowl
Great to hear, Charah!
TAYLER ROSS
I love a good pickle and OMG these ones look incredible! The flavor and seasonings look perfect!
pepperbowl
Yay! So glad to hear, thank you TAYLER!