lemon pickle recipe, nimbu ka achar recipe
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4.67 from 3 votes

easy lemon pickle recipe

Lemon pickle recipe made with 3 ingredients which are lemon, turmeric and green chilies.
Prep Time15 mins
Total Time15 mins
Course: condiment, side dish
Cuisine: indian
Servings: 1 medium jar
Calories: 381kcal
Author: Dassana Amit


  • 600 grams lemons (21 oz) or 12 big sized lemons
  • 15 green chilies (hari mirch) or 3 oz or 80 grams green chilies
  • 1 tablespoon turmeric powder (haldi powder)
  • 1.5 tablespoon salt or as required


  • Rinse lemons, wipe them with a cloth very well, as it shouldn't have any trace of moisture.
  • Chop the lemons into bite sized pieces.
  • Slit 15 green chilies lengthwise or halve them.
  • Sprinkle 1 tablespoon of turmeric powder and 1.5 tablespoon salt over the chopped lemons.
  • Now add the slit green chilies.
  • Mix well with a spoon, avoid mixing with finger as then they would turn yellow due to turmeric.
  • Now add this mixture into a sterilized glass jar or bottle.
  • Cover tightly with a lid and allow the pickle in jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days.
  • If you want, you can keep the pickle in the sun also for 2 days. The color of the lemon pickle would change from yellow to dark yellow. Once the lemon pickle is ready, then refrigerate.
  • Serve a very small portion, about ¾ to 1 tsp of the fresh lemon pickle with any indian meal.
  • This lemon pickle stays good for about 2 months in the refrigerator.


  1. You could add more green chilies if you like spicier lemon pickle.
  2. For variation you could add ginger julienne to the pickle.


Calories: 381kcal | Carbohydrates: 105g | Protein: 7g | Fat: 2g | Sodium: 12727mg | Potassium: 1004mg | Fiber: 40g | Sugar: 37g | Vitamin A: 130IU | Vitamin C: 400.8mg | Calcium: 169mg | Iron: 6.5mg