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instant lemon pickle

Instant Lemon Pickle

Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 1 Small Jar
Calories 784kcal
Author Puja


  • 8 Lemon
  • 4 tbsp Sesame Oil
  • 4-5 tsp Chilli Powder
  • 1/2 tsp Asafoetida
  • 2 cups Water
  • Salt to taste


  • Rinse lemons well in water.
  • Then wipe them dry with a kitchen napkin.
  • Make sure that there is no moisture or water on the lemons before you proceed to the next step.
  • Heat 1 tbsp of sesame oil in a kadai or pan. Keep the flame to low.
  • Add the lemons to it and fry the lemons for 2 to 3 minutes stirring in between.
  • The lemons should not crack. If you see that they start cracking then immediately remove from the pan.
  • Now with the help of slotted spoon remove the lemons in a plate and let them cool down.
  • Once it gets cold chop them into eight pieces, remove all the seeds.
  • Now take a bowl add 2 cups of water and chilli powder. Mix well and set aside.
  • Now in the same pan or kadhai, heat 3 tbsp sesame oil. Keep the flame to low.
  • Add 1 tsp mustard seeds and let them crackle. Add 1/2 tsp of asafoetida to it.
  • Keep the flame low and add water mixed with chilli powder. Let it boil.
  • Add salt to taste.
  • Once it gets boiled turn off the gas. Let it cool down.
  • Once it gets cold add lemon pieces and mix everything well.
  • Check the salt and if required add more to it.
  • So the instant Lemon Pickle is ready to serve.


This lemon pickle stays good for about 30-45 days if refrigerated.


Calories: 784kcal | Carbohydrates: 87g | Protein: 11g | Fat: 60g | Saturated Fat: 8g | Sodium: 220mg | Potassium: 1402mg | Fiber: 28g | Sugar: 22g | Vitamin A: 3390IU | Vitamin C: 457.9mg | Calcium: 292mg | Iron: 7.5mg