Lemon Pickle

Lemon pickle with touch of Indian spice. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Lemons, Sesame oil
Cuisine Hyderabadi
Course Pickles, Jams and Chutneys
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Tangy
Level of Cooking Easy
Others Veg

Ingredients list for Lemon Pickle

  • 15-18 marble sized ball Lemons
  • Sesame oil
  • 4 inch piece Ginger
  • 10-12 Green chillies
  • 1 teaspoon Fenugreek seeds (methi dana)
  • 1/2 teaspoon Asafoetida
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Turmeric powder
  • 6 tablespoons Sesame oil (til oil)
  • to taste Salt


  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.
  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.
  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.

Nutrition Info

Calories 975
Carbohydrates 26.8
Protein 4.5
Fat 94.2