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Simple lemon pickle recipe | Lemon pickle ingredients

Craving that tangy, nostalgic burst of flavor? Discover the magic of lemon pickle by grandma made with love, simplicity, and tradition! In this video, we’ll walk you through a simple lemon pickle recipe using authentic lemon pickle ingredients. Whether you’re looking for a bold lemon pickle recipe achar, a comforting sweet lemon pickle recipe, or the spicy twist of lemon pickle recipe Punjabi style and lemon pickle recipe Kerala style, we’ve got you covered!

Lemon pickle ingredients:

  • Fresh Lemon
  • Salt
  • 1 Carrot
  • 4 Green chilies
  • Hing
  • Mustard
  • Turmeric Powder
  • Garlic
  • Jaggery
  • Oil
Method:
  1. Cut the lemon in desired shape.
  2. Mix it well with salt, hing & jaggery, green chilies, turmeric.
  3. Add it in glass bottle & leave it for at least 1 month but keep shaking it every week.
  4. After that give it tadka with oil, mustard seeds, garlic...
  5. It depend on wish to add carrot or karela (bitter gourd)
  6. Leave it in jar for another 15 days than pickle is ready.






1. Simple Lemon Pickle Ingredients

To make a basic lemon pickle at home, all you need are a few pantry staples. Simple lemon pickle ingredients include:

  • Fresh lemons (medium-sized)

  • Salt (rock salt or sea salt preferred)

  • Turmeric powder

  • Red chili powder

  • Mustard seeds

  • Hing (asafoetida)

  • Mustard oil or sesame oil

This minimalist combination delivers a tangy and spicy pickle that's ready to age beautifully and enhance any Indian meal.


2. How to Make Lemon Pickle Indian Style

Making lemon pickle Indian style involves sun-curing lemons for a few days, blending traditional spices, and letting the pickle mature for weeks.
Here's a step-by-step overview:

  • Cut lemons into quarters or eighths.

  • Mix with salt and turmeric, and sun-dry for 5–7 days.

  • Once softened, temper mustard seeds, hing, and red chili powder in hot mustard oil.

  • Combine the tempered oil with the lemon mixture.

  • Store in a sterilized glass jar and keep in sunlight for a few more days.

The result? A deeply flavorful, spicy, and sour Indian lemon achar that lasts for months.


3. Lemon Pickle by Grandma

There’s something magical about lemon pickle by grandma—it's more than a recipe; it's a tradition. Grandmothers often use homegrown lemons, slow sun-curing, and no shortcuts. They rely on:

  • Natural fermentation

  • Hand-ground spices

  • Patience and care

Her lemon pickle is not only tangy and spicy but also infused with the warmth of generations. It’s often milder on oil but richer in flavor—perfect with khichdi or parathas.


4. Lemon Pickle Ingredients for 1 kg

If you're using 1 kg of lemons, here are the typical proportions for ingredients:

  • 1 kg lemons

  • 150–200g salt (depending on taste)

  • 2 tbsp turmeric powder

  • 3–4 tbsp red chili powder

  • 2 tsp fenugreek seeds (methi)

  • 2 tsp mustard seeds (optional)

  • ½ tsp hing

  • 200–250 ml mustard oil

This quantity yields a medium-spicy pickle that ferments well and stores for up to a year.


5. Easy Lemon Pickle Ingredients

Looking for a shortcut version? These easy lemon pickle ingredients make a quick and delicious achar:

  • Lemons

  • Salt

  • Sugar (for sweet-tangy flavor)

  • Chili powder

  • Turmeric

  • Mustard oil

No sun-drying or long fermentation needed—just cook it on low heat till lemons soften. Great for instant cravings!


6. Lemon Pickle Recipe Punjabi Style

Punjabi lemon pickle is bold, spicy, and packed with masala. Here’s how it stands out:

  • Uses coarsely ground spices like fennel, nigella seeds, and fenugreek.

  • Often includes garlic and ginger for extra punch.

  • Pickled in hot mustard oil and cured in sunlight.

The result is a vibrant, fiery achar that complements every Punjabi thali—from parathas to dal-chawal.


7. Sweet Lemon Pickle Recipe

For those who love a sweet-sour kick, this sweet lemon pickle recipe is a delight:

  • Lemons are sliced thin and deseeded.

  • Mixed with salt and turmeric and sun-cured for a few days.

  • Then, jaggery or sugar is added along with mild spices like cardamom and fennel.

  • Cooked on low flame until the syrup thickens and lemons turn glossy.

This pickle pairs well with rotis, curd rice, or even as a tangy chutney.


8. Lemon Pickle Masala

Lemon pickle masala is the secret behind a well-balanced, aromatic achar. A typical masala mix includes:

  • Roasted and ground fenugreek seeds

  • Fennel seeds

  • Nigella seeds (kalonji)

  • Mustard seeds

  • Hing

  • Red chili powder

  • Turmeric

This blend can be stored separately and added to any lemon pickle recipe for a robust, consistent flavor every time. Homemade masala beats store-bought mixes in both freshness and taste.

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