lemon pickle (no oil, super easy lime pickle)

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No Oil Lemon pickle recipe with step by step photos. Spiced and a tangy condiment is this 4 ingredient lime pickle which is super easy to make. Low-Fat, Gluten-Free and Vegan.

lemon pickle recipe

This is not an instant lemon pickle recipe and some sunlight and a few days is required, but the method is quick and very easy. This is a family recipe and it was about time I shared it.

We make two versions of this pickle – sweet and sour. I have also shared the 4 Ingredient Sweet lemon pickle.

Pickles are often had with Indian meals be it mango pickle or lemon pickle or Green chilli pickle. You can even serve pickle with parathas or chapatis.

I have shared many Pickle recipes till now and few of the popular ones are:

  1. Amla pickle
  2. Mango pickle
  3. Red chilli pickle

At home, our meal is not complete without a pickle. In the summers, I make a large batch of mango pickle and use it for the remaining year. This year I made Andhra avakaya. Apart from this I also make small batches of pickles to go with our meals.

This tangy and spiced no oil lime pickle can be served with Indian meals.

How to make lemon pickle

1. Firstly rinse 6 to 7 medium-sized lemons (250 grams) very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. You can even wipe dry them very well with a clean kitchen cotton towel or napkin.

lemon to make lemon pickle recipe

2. Before beginning with the recipe, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar Are clean and moisture free. after the lemons are dried well, take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.

lemon to make lemon pickle recipe

3. In a bowl, squeeze a bit of juice from each lemon piece. Do not squeeze the lemons too much. Keep this lemon juice aside.

lemon to make lemon pickle recipe

4. In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt.

making lemon pickle recipe

5. Mix very well.

making lemon pickle recipe

6. Now with your fingers or small spoon stuff this masala in each lemon. Keep aside.

making lemon pickle recipe

7. Place the lemons in a clean glass jar. You can sun dry the jar for 1 to 2 hours if you want.

making lemon pickle recipe

8. Now remove the seeds and pour the lemon juice which was in the bowl in the jar.

making lemon pickle recipe

9. Add leftover masala if any on the stuffed lemons in the jar.

lemon pickle recipe

10. Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is done so that the top does not get spoiled while the pickle is maturing.

lemon pickle recipe

11. Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. I kept on the kitchen window sill and this place gets very good sunlight and also because it did rain a couple of times on and off here.

lemon pickle recipe

12. The lemon pickle will be ready after 4 to 5 days and then you can serve it with your meals. After 4 to 5 days, refrigerate lime pickle so that it has a longer shelf life. Stays good for about a month in the fridge.

lemon pickle recipe no oil

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nimbu ka achaar recipe, tangy lemon pickle recipe

Lemon Pickle

4.91 from 30 votes
This Sour lime pickle recipe is a spiced and tangy condiment made with just 4 ingredients.
Prep Time 15 mins
Total Time 15 mins

Cuisine North Indian, Punjabi
Course: Condiment, Side Dish

Servings 1 small jar
Units

Ingredients

  • 250 grams lemons or 6 to 7 medium sized lemons
  • 1 tablespoon ajwain (carom seeds)
  • 1 tablespoon salt
  • ½ tablespoon red chilli powder or cayenne pepper

Instructions

preparation

  • Firstly rinse 6 to 7 medium sized lemons (250 grams) very well in water. Then spread them in a clean plate or kitchen towel and let them dry naturally at room temperature. 
  • You can even wipe dry them very well with a clean kitchen cotton towel or napkin.
  • Before beginning with the recipe making, do make sure that your hands, chopping board, knife, kitchen towels, bowls and jar are clean and moisture free. 

making lemon pickle

  • Later take each lemon and cut four sides but keeping the lemon intact and whole. Do not cut through completely. Cut all lemons this way.
  • In a bowl, squeeze a bit of juice from each lemon piece. Do not squeeze the lemons too much. Keep this lemon juice aside.
  • In another plate or bowl, take 1 tablespoon carom seeds (ajwain), ½ tablespoon red chili powder and 1 tablespoon salt.
  • Mix very well.
  • Now with your fingers or a small spoon stuff this masala in each lemon. Keep aside.
  • Place the lemons in a clean glass jar. You can sun dry the jar for 1 to 2 hours if you want.
  • Now remove the seeds and pour the lemon juice which was in the bowl in the jar.
  • Add leftover masala if any on the stuffed lemons in the jar.
  • Sprinkle some salt (about ½ to 1 teaspoon) all over the lemons. This is done so that the top does not get spoiled while the lemon pickle is maturing.
  • Cover with a lid and keep the jar in sunlight for 4 days. Every day shake the jar. 
  • The tangy lime pickle will be ready after 4 to 5 days and then you can serve it with your meals. Refrigerate the pickle.

Notes

Tips:
  1. Don't cut the lemons entirely. Make incision or cut on four sides.
  2. Keep in sun for 4 to 5 days or till the pickle has become soft and matured.
  3. Everyday, shake the jar well. 
  4. When making the pickle, ensure there is no moisture on the knife, chopping board, bowl and the jar.
  5. You can sun dry the jar before you add the lemon pickle in it.
  6. The recipe can be doubled or tripled.
  7. Any size of lemon can be used. But they should have juice in them. They should not be dry. So its best to use fresh lemons. Avoid using lemons which have become discolored from outside.
  8. The leftover pickle masala is added in the pickle jar. So don't throw it away.
  9. Also additionally some salt needs to be added in the jar. Addition of salt prevents the pickle from getting spoiled on the top.
Note that the approximate nutrition info is for the entire jar of lemon pickle. 

Nutrition Info Approximate values

Calories: 152kcalCarbohydrates: 32gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 7049mgPotassium: 423mgFiber: 14gSugar: 7gVitamin A: 1241IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 133mgVitamin E: 2mgVitamin K: 4µgCalcium: 78mgVitamin B9 (Folate): 28µgIron: 2mgMagnesium: 26mgPhosphorus: 52mgZinc: 1mg

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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18 Comments

  1. Hi I just use rock salt and coarsely ground black pepper. Last time I used ajwain and inserted bay leaves in between. Everytime it’s fantastic. I make this every year as it’s a must have favorite item of mine.5 stars

    1. thank you for this lovely feedback and the rating. any warming spice will do this in this lemon pickle recipe. ground black pepper is also a good option. thanks also for sharing these variations.

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