Cookbook:Lemon Pickle II

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Cookbook | Ingredients | Recipes | Cuisine of India

Lemon Pickle II
Category Indian recipes
Servings about a pint of pickle
Time preparation: 20 minutes
maturing: 1 month

Lemon pickle is a traditional condiment used with Indian food. Many pickle recipes from India have oil to help preserve the pickle, but this recipe uses no oil.

See also: Cookbook:Lemon Pickle I



  1. Cut lemons into small pieces, and place in a bowl.
  2. Cover with salt and set aside for at least 4 hours (better 24!)
  3. Chop the chilis finely.
  4. Dry-roast the yellow mustard seeds, fenugreek seeds, star anise, and chopped chilis on a high heat, shaking constantly - don't burn them!
  5. Strain the juice from the lemons into a small saucepan, add the turmeric, ginger and sugar, and simmer for 2-3 minutes until the sugar has dissolved. If there isn't enough juice, add a tablespoon or two of water.
  6. Add the spices and sugar mixture to the bowl of lemons, and mix together well.
  7. Pack into a pint jar, pressing the pieces in if needed, to ensure that the liquid covers all the lemon pieces.
  8. Set aside to mature for 1 month.

Notes, tips and variationsEdit

  • If you don't have fresh chilis, add some dried chilis or chili powder. The pickle in the photo has three whole dried chilis in it.