Instant Kadarangai Wild Lemon Pickle

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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

Rate This Recipe


  • 2 - big kadarangais/wild lemons
  • 25 g - chilli powder
  • 25 g - rock salt, powdered
  • 1 liter - water
  • 100 ml - gingelly oil
  • 1 tsp - fenugreek/methi seeds, dry roasted and powdered
  • 2 tsp - mustard seeds

How to Make Instant Kadarangai Wild Lemon Pickle

  • Bring water to a boil. Turn off stove when it starts boiling and add whole lemons and allow it to soak for 15 minutes.
  • Cool, drain and chop lemon into bite-sized pieces.
  • Heat oil in a kadai, temper mustard seeds and turn off the stove.
  • Add the chopped lemon and saute for 2 minutes.
  • Add chilli powder, salt and methi powder. Mix thoroughly.
  • Allow to cool and store in an air-tight container.
  • Can be stored up to one month refrigerated.