Instant Lemon Pickle

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Instant Lemon Pickle


Cooking Time

Preparation Time :10 Min

Cook Time : 15 Min

Total Time : 25 Min


Serves : 10
  • 5 lemon /lime preferably yellow coloured and thin skined

  • 1 cup water

  • 2 tsp Kashmiri red chilli powder (add more if you want spicy)

  • 1/4 tsp turmeric powder

  • 1 tsp Mustard seeds powder

  • 1/4 tsp fenugreek powder

  • 1 tsp tamarind pulp

  • 2 tsp crushed jaggery powder

  • 2 tbsp lemon juice

  • 1 tbsp salt (adjust your taste)

  • 2.For tempering

  • 3 tbsp mustard oil / any oil

  • 1 tsp Mustard seeds

  • 1/4 tsp asafoetida / hing

  • 1/2 tsp garlic paste

  • 1 tsp cumin powder


  • Firstly take the pan or cooker add 5 lemons and water then boil it until they soft. In cooker 5 whistle to cook.
  • Lemons looks soft and might have cut few cuts on them. do not worry as it indicates lemons are cooked well.
  • Now take off the cooked lemon. And leaving behind the water.
  • Cut the lemons into quarter pieces. Or pieces as your desire.
  • Additionally add chilli powder, salt, Mustard seeds and fenugreek seeds powder, turmeric powder , tamarind pulp, jaggery, mix well.
  • Also add lemon juice as required to adjust the consistency.
  • Mix well and keep aside
  • Now prepare the tempering by heating mustard oil, or any oil. Be generous in addition of oil. As they help pickle to store longer
  • Nex add mustard seeds and hing, cumin powder allow to splutter them. add crushed garlic paste saute well.
  • Further pour the tempering onto the prepared Pickle's.
  • Give a good mix. Making sure the oil is floating from sides.
  • Finally serve instant lemon Pickle's. And store in airtight containers. Pickle stays fresh for a week without refrigerating.
  • My tip :- use thin skin yellow coloured lemon to avoid bitterness. Also store Pickle's longer Time instead of pressure cooking, soak lemon pieces in salt. Additionally add more lemon juice for increase the gravy of pickle. Salt and oil act as preservatives in storing pickle for long time.