Boiled Lemon Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 20
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Lemon pickles are natural preservatives, has no cholesterol, and is an excellent source of vitamins and minerals.

For making boiled lemon pickle, cut 8 pieces from each lemon and smear each piece with oil. Next, the pieces need to be boiled in a pressure cooker for 3 whistles for it to be cooked. Now, you need to evaporate all the excess water from the pieces of boiled lemon by cooking them on a low flame in a pan.

Now allow this lemon pieces mixture to cool completely before mixing in all the masalas – salt, powdered sugar, asafoetida, chilli powder, and turmeric powder. Now you need to keep it aside for at least 4-5 hours and store the pickle in an airtight container and put it in the fridge. Enjoy your lemon pickle with curd rice!

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • 6 big lemon
  • 1 tbsp - oil
  • For Masala:
  • 1/4 cup - salt
  • 1/2 cup - powdered sugar
  • 1/2 tsp - asafetida
  • 1/4 tsp - chilli powder
  • 1 tsp - turmeric powder

How to Make Boiled Lemon Pickle

  • Cut 8 pieces from each lemon.
  • Apply oil on the lemon pieces.
  • Boil in a pressure cooker till 3 whistles.
  • Evaporate the excess water from the boiled lemon pieces by cooking on a low flame.
  • Cool completely. Mix all the masalas.
  • Keep aside for 4 to 5 hours.
  • Store in an air tight jar.
  • Keep this pickle in the fridge.