easy lemon pickle recipe
Lemon pickle recipe made with 3 ingredients which are lemon, turmeric and green chilies.
Prep Time15 mins
Total Time15 mins
Servings: 1 medium jar
- 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.
- You could add more green chilies if you like spicier lemon pickle.
- 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