Lemon Chilli Pickle

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Lemon Chilli Pickle


Cooking Time

Preparation Time :15 Min

Cook Time : 20 Min

Total Time : 35 Min


Serves : 20
  • 500 gms green chillies

  • 250 gms lemons

  • For masala:- 1/2 cup mustard oil

  • 1 tbsp hing

  • 1 tbsp fengreek seeds powered coarsely

  • 1/4 cup mustard seeds powxered coarsely

  • 1/4 cup fennel seeds powdered coarsaly

  • 1/2 tsp nigella powderex coarsely

  • 1/4 cup red chilli powder

  • 1/2 tbsp haldi powder

  • 1/2 cup salt as per taste

  • 1 cup lemon juice

  • 2 tbsp vinegar


  • Wash green chillies and lemon and wipe them using a kitchen towel.
  • Slit green chillies and cut each lemon into four parts.
  • Remove visible seeds if possible.
  • Heat oil in a pan, once the oil reaches smoking point.
  • Switch of the heat add hing, fenugreek seeds, mustard seeds, fennel seeds, carom seeds and nigella seeds in the pan and fry for a few seconds.
  • Add haldi powder, red chilli powder, salt and lemon juice and vinegar and mix well.
  • Fill masala in lemon and green chilli.
  • In a glass jar place lemon then green chilli one by one.
  • And spread remaining masala over the pickle and close lid.
  • Keep the pickle in sun for 6-8 days. Keep shaking the jar twice daily.
  • And bring the jar inside in the evening and keep back in the sun in the morning.
  • The pickle is ready to be eaten now.
  • This pickle canbe stored for upto an year.