How to make Lemon Pickle -

Lemon pickle with touch of Indian spice.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lemons (नींबु), Sesame oil

Cuisine : Hyderabadi

Course : Pickles, Jams and Chutneys

For more recipes related to Lemon Pickle checkout Nimbu Ka Achar, Sweet Lemon Pickle, Teekha Nimbu Achar. You can also find more Pickles, Jams and Chutneys recipes like Anar Hummus Instant Onion Pickle Palak Ki Chutney Tomato Thokku

Lemon Pickle

Lemon Pickle Recipe Card


Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Lemon Pickle Recipe

  • Lemons 15-18 marble sized ball

  • Sesame oil

  • Ginger 4 inch piece

  • Green chillies 10-12

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Mustard seeds 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Sesame oil (til oil) 6 tablespoons

  • Salt to taste


Step 1

Soak lemons in hot water for half an hour. Drain, wipe them dry and cut lemons into two. Remove seeds and cut each half into four to five pieces. Peel and finely chop ginger.

Step 2

Cut green chillies into half inch sized pieces. Dry roast fenugreek seeds, cool, grind to a coarse powder and mix with asafoetida powder. Heat oil in a pan, add mustard seeds and stir-fry till it crackles.

Step 3

Add chopped ginger, green chilli and sauté for two minutes. Add lemon pieces, turmeric powder and salt. Reduce heat and cook for ten minutes, stirring frequently. Sprinkle fenugreek and asafoetida powder. Stir well and remove from heat. Cool, pour into sterilized bottles and store in refrigerator.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.