Curry Leaf infused Lemon Pickle

by Leena Kohli (@leenakohli)
From 1 rating
Prep Time
Cook Time
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Homemade Lemon Pickle is a delightful combination of zesty lemons, spices, and a touch of sweetness. This pickle not only tantalizes your taste bud but also provides digestive benefits. It has a unique blend of spices, and it offers a distinct flavour that is sure to impress. You can easily find all the ingredients at your local grocery store, making this recipe quick and hassle-free. 


25 Servings
  • 1kg
    lemons, cut into small pieces
  • 1tbsp
  • 1
  • 1tbsp
    Carom Seeds
  • 1tbsp
    Chilli Flakes
  • 3/4cup
    Lemon Juice
  • 1tbsp
  • 1/4tsp
  • 1tbsp
    black Mustard Seeds (Rai)
  • 2
    Dry Red Chillies (broken)
  • A handful of chopped curry leaves
  • 2tbsp


  1. Cut the lemons into small pieces and put them in a large mixing bowl. Add the salt and turmeric powder and mix well to coat the lemon pieces.

  2. Cover the bowl with a clean cloth and place it in a sunny spot for 2-3 days. Stir the lemon pieces occasionally during this time.

  3. After 2-3 days, add the carom seeds and red chilli flakes to the lemon pieces. Mix everything.

  4. Pour the lemon juice into the bowl and stir well to combine all the ingredients.

  5. In a small pan, heat the mustard oil until it starts to smoke. Remove from heat and allow it to cool down.

  6. Reheat the oil and add asafoetida, rai (black mustard seeds), and dry red chillies. Let them splutter.

  7. Add the chopped ginger and saute till slightly golden.

  8. Add the chopped curry leaves to the pan and turn off the heat. Let the tempering cool down completely.

  9. Pour the tempered oil mixture over the lemon pieces and mix them well.

  10. Add the sugar to the pickle and mix it in.

  11. Transfer the lemon pickle to a sterilised jar and let it sit for a few days before using. The pickle will be ready to eat in 5-6 days.

  12. Enjoy!

Tips & Tricks

  1. Sun-drying the lemons helps to reduce their moisture content and intensify their flavour.

  2. Store the lemon pickle in a dry and clean container to avoid spoilage.

  3. The pickle will be ready to eat in 5-6 days, but the flavours will continue to develop over time.

  4. Do not use a wet spoon to take the pickle out of the jar.

  5. The number of servings may vary based on portion size.


From 1 rating



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Recipe by

Leena Kohli


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