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Instant Lemon Pickle
Lemon fruits contain citric acid i.e., vitamin-C. Lemon also contains dietary fibers and some B-vitamin members like riboflavin, thiamine and niacin etc. Widely used in the preparation of juices, marmalades and also used as short-time preservative. It is also antibacterial and antiseptic.

Lemon Fruits : 1 Dozen
Red Chilly Powder :2Table Spoons.
Fenugreek Powder : 1 Table Spoon
Turmeric Powder : 1 Tea Spoon
Asafoetida : 1/2 Tea Spoon
Mustard Seeds ; 1 Table Spoon
Red Chillies : 4 Nos
Salt : As Required
Refined Oil : 250 ml
Brown Sugar Powder : 100 Grams


1. Cut each lemon into eight pieces. Add salt and turmeric powder and set aside.

2. Take two cups of water in a deep bottomed pan and boil. Add brown sugar powder and continue boiling until a thick syrup is formed.

3. Add the lemon pieces, red chilly powder and fenugreek powder to the syrup and mix well.

4. Add two spoons of oil to a frying pan and heat. Splutter the mustard seeds, add asafoetida and the red chillies and fry. Add this to the lemon pieces-brown sugar combine and mix well.

5. Add refined oil to the above and simmer on medium flame until oil shows up.

Preserve in a dry jar. Lasts for four to five days.

Preparation Time: 30 minutes Serves: 6 persons
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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