Spicy Indian-Style Lemon Pickle

Spicy Indian-Style Lemon Pickle

Indian-style pickled lemons are full of spicy goodness. They’re easy to make, but you have to be patient – they’re at their best about 10 days to two weeks after you make them. It’s the perfect Indian condiment to add life to plain rice or paranthas.
Course Side Dish
Cuisine Indian


  • 8 Limoneira® lemons
  • 1 1/2 tablespoons salt
  • 1 teaspoon turmeric
  • 2 teaspoons chilli powder
  • 5 tablespoons sesame oil
  • 1 teaspoon fenugreek seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoon asafoetida


  • Rinse the Limoneira® lemons under cool running water, and cut them into quarters, then the quarters in half. Remove any seeds you find.
  • Add 2 tablespoons of oil to a pan over a medium setting. When the oil is hot, add the lemon pieces, and reduce the setting to low. Cook the lemons for about 10 minutes.
  • Add the salt and turmeric, and cook for another 10 minutes.
  • Add the fenugreek asafoetida, turmeric and mustard seeds
  • Add the rest of the oil, and raise the heat to a medium high setting. Bring it to a boil, then lower the heat and let it simmer for another 10 minutes.
  • Remove from the heat and allow it to cool to room temperature. Store in an airtight jar.
  • Allow it to soften for about 10 to 15 days for optimal texture.
Keyword Lemons
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