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Lemon Green Chilli Pickle

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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


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  • 10 Lemon
  • 20 green chillies(Usi milagai)
  • 1 tsp Turmeric Powder
  • 1 tsp mustard seeds
  • 1/4 cup + 2 tbsp Sesame Oil 
  • 1 tbsp Salt
  • 10 dry Red chillies
  • 1/2 tablespoon Methi fenugreek seeds.


1.Wash the lemon ,pat and dry them nicely using a kitchen towel.

2.Cut the lemon into two,take out the seeds and then cut it further into 2

3.Remove the seeds using the knife edge otherwise the pickle tastes bitter.

4.Take a clean bottle,make sure that the bottle should be moist.If possible keep the bottle in sunlight for 1 hour and then use it for pickling.

5.Drop the lemon pieces inside the bottle and then add the turmeric powder and salt.

6.Mix well,keep it under the sunlight form morning to evening.

7.Repeat placing the pickle under sunlight for 3 more days.Now the pickles could have turned a little pale and started soaking.You can see that it started leaving out the juice and its skin also becomes soft.

8.After 3 days, take the green chillies and cut the beaks if it is too long.Don’t cut so closer to the head.

9.Pat it in a kitchen towel for an hour.

10.Heat 2 tbsp of oil in a kadai.Add the green chillies and saute for a minute and remove it from the stove.Don’t let it to cook for long in oil.

11.Drop the chillies and mix well with the lemon.Mix well from top to bottom.

12.Now dry roast the chillies,hing and mustard seeds.Powder it in mixie.

13.Drop the powder into the bottle,mix well.Always use dry ladle to mix the pickle.

14.Keep this pickle for a week ,by mixing it at least 2 times a day.After a week you can find that the lemon and chillies becomes soft.

15.Now heat oil in a kadai and temper mustard seeds,let it to splutter.

16.Drop the processed lemon pickle into the kadai and mix well with oil.Leave it for just minute and then remove it from the flame.

17.Let it cool for sometime.Then transfer it into a bottle.

18.Again keep the bottle in sunlight for 1 more week and now it is ready to use.

19.Store it in fridge.Take only required amount while serving and then keep it back in fridge.

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