There’s something magical about the sharp zing of lemon pickles in Indian cuisine. This isn’t your average dill pickle recipe—we’re talking about a punchy, spicy, and citrusy preserve that’s bold enough to elevate even the simplest meal. Whether you're enjoying dal-chawal, paratha, or a piping hot bowl of khichdi, a spoonful of this lemon pickle turns everything into an experience. It's sunshine in a jar with a kick of Indian masalas, and trust me, it’s easier to make than you’d expect—even if you’ve never tried making dill pickles or any kind of pickles homemade before.
Zesty Indian-Style Lemon Pickles
Prep Time 25 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
Course Condiment, Side Dish
Cuisine Indian
Servings 1 medium jar (about 12 servings)
- 6 medium-sized lemons preferably thin-skinned and juicy
- 1/4 cup salt non-iodized, like kosher or sea salt
- 1 tablespoon turmeric powder
- 2 teaspoons red chili powder adjust to taste
- 1 tablespoon mustard seeds split or whole
- 1 teaspoon fenugreek seeds roasted and coarsely crushed
- 1/2 cup mustard oil or sesame oil as an alternative
- 1/4 teaspoon asafoetida hing
- 2 tablespoons sugar optional, for balance
Prep the Lemons
Wash and dry the lemons thoroughly. Cut them into small wedges or bite-sized pieces, removing visible seeds.
Salt Cure
Toss lemon pieces in salt and turmeric in a mixing bowl. Let this sit in the sun (or a warm window) for 3-4 days. This step softens the lemon rind and helps it release juice.
Spice Infusion
Once the lemons have softened, heat the mustard oil until it reaches smoking point, then let it cool slightly. Toast mustard and fenugreek seeds in a dry pan, then mix with chili powder, asafoetida, and optional sugar.
Combine Everything
Add the spiced oil mixture to the lemons. Stir well so all the pieces are coated.
Jar and Rest
Transfer into sterilized jars. Leave the pickle out for another 2-3 days to let the flavors deepen, shaking the jar once daily.
Refrigerate or Store
Store in the fridge for a modern refrigerator pickles dill approach or let it age in a cool, dark spot like traditional canned pickles recipe styles.
Pair It With
This lemon pickle is more than a condiment—it’s a sidekick to your favorite Indian comfort foods. It sings next to steamed basmati rice and dal, spices up rotis, and cuts through the richness of butter chicken or paneer makhani. Feeling experimental? Add a spoonful to your grilled cheese or alongside your next plate of easy dinner recipes to give it a bold twist.
FAQs
1. Can I use any type of lemon?
Thin-skinned lemons (like Meyer) work best as they soften easily. Avoid thick-skinned or wax-coated ones unless you peel them first.
2. What type of salt should I use?
Non-iodized salt is essential—it helps preserve the pickle and keeps the flavor pure.
3. Can I use lime instead of lemon?
Absolutely! Limes give a slightly more intense sourness, common in South Indian versions.
4. How long does this last?
Refrigerated, it can last up to 6 months. The flavor actually improves as it ages, much like classic pickle recipes homemade.
5. Is this spicy?
It has a kick, but you can reduce the chili powder or add sugar to mellow it out. It’s flexible—like a good homemade pickles dill batch should be.
