Sweet Lemon Pickle

Sweet Lemon Pickle

Ingredients (Makes about 1.5 cup)

1. Lemon – 5 – 6

    Salt – To taste

2. Gingelly oil / nallenna – 2 – 3 tbsp

   Mustard seeds – 1/2 tsp

   Dry red chilies – 2 – 3

   Fenugreek seeds – 1/8 tsp

   Ginger –  1/2 inch, thinly sliced

   Garlic –  6 small cloves, sliced or halved if large

   Green chilies – 1, slit (optional)

3. Turmeric powder – 1/8 tsp

    Chilly powder (mild or medium spicy) –  2 tbsp

    Fenugreek powder / uluva podi – 1/8 tsp

    Asafetida / hing / kaya podi – 2 pinches

4.  Sugar – 3 tbsp or to taste

5. Vinegar – 1/2 cup

6. Salt – To taste

7. Kaduku parippu – 1 tsp (optional)


1. Steam the lemons for 8 – 10 minutes until they turn soft. Cool them completely. Cut into 8 pieces. Transfer into a glass jar or a bowl. Add enough salt. Mix well and set aside for 1 – 2 days or a minimum of 2 hours.

2. Heat 2 – 3 tbsp gingelly oil in a deep pan. Splutter mustard seeds and fry dry red chilies and fenugreek seeds. Add sliced ginger, garlic and green chilies. Fry until lightly golden. Bring down the heat to low. Add turmeric powder, chilly powder, fenugreek powder and hing. Saute for a minute. Next add sugar, vinegar and salt. Cook for a minute. Add lemon pieces and switch off. Set aside to cool. Add kaduku parippu, if using and mix well. Transfer to an airtight jar.

3. Heat 1 tbsp gingelly oil in a small pan. Cool completely. Pour the cooled oil on top of the pickle. You can have it after 2 – 3 days but it tastes best after a month. Keep refrigerated in order to increase its shelf-life. It tastes best with biriyani / pulao.

Recipe Courtesy – Dhe Ruchi

Sweet Lemon Pickle

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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