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LEMON PICKLE RECIPE | PICKLE RECIPES
This is the first time i tried lemon pickle 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 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 lemon pickle took a month and now on to the recipe of lemon pickle .
INGREDIENTS:
METHOD:
Note:

INGREDIENTS:
LEMON( I used Indian lemon) | 6 NO |
RED CHILI | 8-9 NO |
TURMERIC POWDER | 1/2 TSP |
VENDAYAM(FENUGREEK SEEDS) | 1/2 TBLSP |
SESAME OIL | 1/4 CUP + 3 TBLSP |
MUSTARD SEEDS | 1/2 TSP |
SALT | 1/2 TBLSP+ 2 TSP |
ASAFOETIDA | 1/2 TSP |

METHOD:
- Wash the lemons and pat dry them nicely in 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 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.

- Now keep it in the fridge and enjoy with curd rice and love to have pickles with sambar rice too.

Note:
- 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.
Related Posts:
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56 comments:
About Me
Welcome to my Kitchen. Jeyashri's Kitchen is authored by me, Jeyashri suresh, Scroll down to know more about me. My passion for cooking has started right from my school days being inspired by my grand mom and mom who cooks extremely well and many varieties of food too. The recipes on Jeyashri's Kitchen are mostly are the ones which i learnt from my mom, mil and few from some cook books and other cooking websites.

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April
(13)
- BEETROOT CURRY RECIPE | BEETROOT STIR FRY
- MISSI ROTI RECIPE
- LEMON PICKLE RECIPE | PICKLE RECIPES
- GRAPE AND ORANGE JUICE RECIPE | SUMMER DRINK RECIP...
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April
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very delicious pickle...love it wid curd rice..
ReplyDeleteMouth watering pickles dear....
ReplyDeleteSuper tangy pickle and I love the blue container you have used :)
ReplyDeletelooks wonderful...love lemon pickle.
ReplyDeletepickle looks yummy! I have never attempted making them at home! Happy with "Sakthi masala"pickles! ;)
ReplyDeletewow...tempting...dear.i too posted a pickle today
ReplyDeletemouth watering... pickle.
ReplyDeletelooks lovely... since we don't get the sunlight here.. use the pressure cooker method.. :)
ReplyDeleteOngoing Event : WTML
Pickle looks yummy,love to have it curd rice...cute jar and nice presentation...
ReplyDeleteTangy spicy pickle..yum..Love that blue bowl...
ReplyDeletemouthwatering tangy pickle awesome clicks
ReplyDeleteLip smacking yummy tangy pickle!!
ReplyDeleteJoin me in the ONGOING EVENT- "Mint & Coriander seeds" (EP Series-Apr)
ERIVUM PULIYUM
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 :)
ReplyDeleteVery nice pickle.. but we do not have enough sunlight here now..I guess it will not stay good.
ReplyDeletelooks so tangy and delicious.
ReplyDeleteYummy pickle. Tempting! This is on my to try list :)
ReplyDeletemy mouth is already watering..luv it!... awesome pics...
ReplyDeleteSYF&HWS - Cook With SPICES" Series
Wow you tried on ur own, perfectly done dear...Looks nice n comfort!!
ReplyDeletehi jeyashree
ReplyDeleteafter 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...
ReplyDeleteWow, Nice clicks
ReplyDeletehttp://followfoodie.blogspot.com/
your pics have really become much better jey :) i have never made any pickles myself either, amma makes everything for me.
ReplyDeleteSlurrp....tongue tickling pickle. Love the container very cute :)
ReplyDeleteDelicious one dear..Perfect with rice.
ReplyDeleteLovely recipe,looks tempting.
ReplyDeleteLovely pickle !! Me too not a big fan of lemon pickle but my hubby loves it !! Need to try !!
ReplyDeleteNice! making pickle at home is so much fun right :)
ReplyDeletewow yummy pickle,luks so tempting...
ReplyDeleteAlways love lemon pickle.Feel like tasting immediately.
ReplyDeleteTongue tickling pickle...looks yumm
ReplyDeletePickle 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 :)
ReplyDeleteI have never made this pickle. You make it seem so simple.
ReplyDeleteLove lemon pickle a lootttttt and very tempting. Lovely pictures Jeyashri :)
ReplyDeletehmmm...mouthwatering...with each snap the pickle gets more tempting:p
ReplyDeleteI never made this pickle. love it. so simple and easy
ReplyDeleteI am huge fan of lemon pickle...but never tried my hands in making it....pickle makes me drool...
ReplyDeletemouthwatering pickle.....
ReplyDeleteYummy and tangy pickle, thanks for sharing this traditional recipe..
ReplyDeleteAm a huge fan of this homemade lemon pickles,they came out prefectly..
ReplyDeletePickle looks so good, just for this pickle I can have some Thayir sadam now.
ReplyDeleteLovely pictures and the recipe is very easy to make, shall try some time and the jar is so so cute
ReplyDeleteWow... Perfectly done,jeyashri...Even i am not big fan of lemon pickle..but this sounds really healthy without much oil and spice..
ReplyDeleteI never made pickle but your recipe seems quite simple and turned out so tempting!
ReplyDeletewow..first time here..ur blog is looking gorgeous....lovely clicks and good collection of recipe.......
ReplyDeleteand 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,,:)
ReplyDeleteApt on time for summer Jeyashri...it looks perfect :)
ReplyDeleteI am sure this tastes absolutely fab
ReplyDeleteHi 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
ReplyDeleteLooks yummy Iam going to try this method.
ReplyDeleteHi The lemon pickle looks yummy.Iam going to try this method. Thankyou
ReplyDeleteI think pickles should be in 'Achar bharanis' rather than in glass bottles.
ReplyDeleteJeyashri..Can you suggest an alternative for glass bottle? I don't have one at hand now :(
ReplyDeleteA ceramic bowl will do jeya prabha.
DeleteI 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.
ReplyDeleteThough 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.
ReplyDelete)
Sometimes it depends on the climatic conditions of the place you live in too. Make in small batches to avoid this.
Delete