Lemon Pickle

Lemon pickle is one of the most common and loved pickles in Kerala homes. It’s tangy, slightly spicy, and adds just the right punch to a simple meal of rice and curry. Whether it’s part of a sadya, daily lunch, or tucked away in a glass jar in the kitchen corner, lemon pickle is a must-have.

The recipe starts with fresh lemons, usually medium-sized and firm. They are washed well and steamed lightly or blanched in hot water. This softens the skin and helps the lemons absorb the flavours quickly. After cooling, the lemons are cut into small pieces and mixed with salt, and kept aside for a few days to let the bitterness settle and the natural juices come out.

Once ready, a simple spice mix is prepared using mustard seeds, fenugreek, red chilli powder, asafoetida, and ginger. This is tempered in hot gingelly oil (nallenna), which gives the pickle its unique Kerala touch. The lemon pieces are then added to the spiced oil and mixed gently, making sure the flavours coat every piece. Some recipes also include a bit of jaggery for a mild sweetness to balance the sharpness.

The pickle is cooled and stored in a clean, dry glass jar. It tastes best after a few days of resting, when the flavours deepen. If stored properly, it stays good for weeks, sometimes even months.

Lemon pickle goes well with kanji (rice gruel), curd rice, or even as a side for dosa and chapati. It’s a small spoon of bold flavour that lifts any meal.

Simple, homemade, and full of flavour-Kerala-style lemon pickle is both traditional and timeless.

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Sadya

Lemon Pickle

Author: Ushadevi Cuisine: Kerala Courses: Pickles & Sauces, Vegetarian

Prep Time 10 mins Cook Time 20 mins Rest Time 24 hrs Total Time 24 hrs 30 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• 15 Lemon
• 1 teaspoon Sesame oil
• 2 teaspoon Gingelly oil
• 2 tablespoon Kashmiri Chilly powder
• ¹⁄₂ teaspoon Fenugreek powder
• ¹⁄₄ teaspoon Asafoetida/hing
• Salt as required.

Instructions

1. First of all, wash the lemons thoroughly, wipe them dry with a clean cloth, and keep them aside.
2. In a pan, heat 1 teaspoon of sesame oil. Add the whole lemons and sauté them gently until they start to shrink in size.
3. Turn off the flame and let the lemons cool completely.
4. Once cooled, wipe off the excess oil from the lemons using a clean cloth.
5. Cut the lemons into four pieces each and keep them aside. The lemons are now ready for pickling.
6. In another pan, heat 2 teaspoons of gingelly oil.
7. Add chilli powder, asafoetida, fenugreek powder, and salt. Stir well on low flame.
8. Add the lemon pieces to this spice mix and sauté for a few minutes so the flavors combine.
9. Once the pickle has cooled down, transfer it to an airtight container.
10. Let it rest for at least 24 hours before using, so the flavors can develop.