Lemon pickle with Red Chillies

Recipe by
Total Time:
10 days
Serves: 15
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Hard

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 10-12 - Fresh lemons, medium sized
  • 15-20 - Dry red chillies
  • 2 tsp - Methi seeds
  • 1 tsp - Hing
  • Salt as required

How to Make Lemon pickle with Red Chillies

  • Wash and cut each lemon into 8 pieces and keep aside.
  • In the jar that you will be using to store the pickle, drop 8-10 pieces of chopped lemons, sprinkle a generous amount of salt all over.
  • Continue the process for the remaining pieces as well.
  • Close the lid of the jar tightly and keep aside for 4-5 days.
  • On the fifth day, open the jar and mix the contents thoroughly with a steel spoon. The lemons would have given out enough water because of the salt.
  • Close the lid tightly and keep aside for another 20 days.
  • Remember to mix thoroughly, once every two days.
  • Dry roast red chillies, methi seeds, and hing.
  • Powder the roasted masalas in a blender without adding water.
  • Add the powdered masalas to the salted lemons and mix thoroughly. Keep aside for 2 more days.
  • Serve with dosas, rotis, parathas, idli, curd rice, or steamed plain rice.
  • Recipe and Image courtesy: Ramya
  • http://maneadige.blogspot.in/