Spicy Lemon Pickle Recipe

Spicy lemon pickle is also known as elumichai oorugai in Tamil or nimbu achar in Hindi. It is a dish that brings back memories of summer afternoons and the tasty aroma of masalas filling the kitchen. It’s not just a side dish, it’s an emotion in many Indian kitchens. This spicy lemon pickle is made by chopping fresh lemons, soaking them in their own juice, and mixing them with red chilli powder, roasted fenugreek powder, turmeric, asafoetida and a large amount of salt.

Spicy Lemon Pickle

One of my uncle brought some beautiful fresh lemons from his garden. I was wondering what to do with those fresh beauties. Then i thought of pickling it. Finally came up with a sweet version and a spicy version. You can check out my sweet lemon pickle first. You can also check my other pickle recipe.

Jump to:

Over a few days, as the lemons marinate in the masala, they soften and absorb all the bold, punchy flavors. It goes good with hot rice, curd rice, tamarind rice or even with dosa. It is a staple dish in many South Indian and North Indian kitchens.

About Spicy Lemon Pickle

Spicy lemon pickle is a Indian preserve which is known for its bold flavor and long shelf life. It is usually made during the summers when lemons are abundant and sun-curing is easier. The making of this recipe starts by washing and drying the lemons to avoid spoilage, then cutting them into small pieces and combining them with spices that not only enhance flavor but also act as natural preservatives.

Over days and weeks, the raw sharpness of the lemons mellows, and the masala thickens into a rich, oily coating. This spicy lemon pickle not only satisfies taste buds but also helps with digestion. It’s common to find a jar of this pickle in each indian households.

Now coming to the spicy version. One of my recent favorite one lemon pickle. But my all time favorite is garlic pickle. Pickles are such a handy stuff to keep in your cupboards, because even if you don’t feel like cooking anything, you can make some curd rice and have it with these pickles.

Similar Recipes

Lemon Skin pickle

Fish Pickle

Mango Ginger Pickle

Why this recipe work?

No cooking needed: It is a no fuss or no cook recipe. Letting it sit for sometime and mature naturally makes the flavors stronger and more authentic day by day.

Why I love this recipe – The moment I start to cut the lemons it take me to my mom’s kitchen where the smell of fresh pickles are made during summer. Ingredients which are used in this recipe is already in my kitchen and there’s no complicated method. The process is simple just mix, rest, and wait. It lifts even the simplest meals: This spicy lemon pickle easily elevates the heavy meal, plain curd rice or even a paratha, just a spoon of this pickle makes everything taste 10x better.

No fancy ingredients: This recipe is made with everyday staple which are easily available in our Indian home.

It ages like fine wine: The longer the lemon rests, the better it tastes. The lemons turn soft, the masala thickens, and everything comes together beautiful in somedays.

Ingredients

Lemons: Lemons are the main ingredient for this recipe. It brings the tangy, sharp taste to the pickle.

Chilli Powder: This adds the spicy kick and bright red color to the pickle

Salt: Which helps to keep the pickle fresh for a long time.

Turmeric Powder: It helps to keep the pickle safe from spoilage and gives a nice colour to the recipe.

Asafoetida (Hing): A small pinch of hing brings a strong, savory aroma and helps with digestion.

Fenugreek Seeds (Methi/Vendayam): These seeds are roasted and ground to give a slightly bitter, nutty taste.

Hacks

Dry the lemons after washing: Even a little moisture can cause fungus to the pickle, so wipe the lemons well with a clean cloth.

Use non-iodized salt: Rock salt or crystal salt works best for this recipe. It preserves the pickle and doesn’t make it watery.

Stir the pickle with a dry spoon: Moisture is the biggest enemy for this pickle, so always use a clean and dry spoon to preserve the dish for longer time.

Keep the jar in sunlight: Keeping the jar in sunlight for few days helps the pickle to soft fasten and gives the better taste.

Spicy Lemon Pickle Recipe Step by Step

Take all your ingredients

Take some fresh lemons

wash them well

wipe them dry

Look at those beauties

separate five lemons

Now start cutting the 15 lemons

cut them in quarters

then cut each quarters in half

all done

add them to a bowl

Now do the same with the remaining 5

squeeze the juice form it

all squeezed

dont throw the peel off

add that peel with the chopped lemons

add the lemon juice without the seeds

add turmeric powder

salt

chilli powder

mix them well

add hing

now roast some fenugreek seeds

till they turn brown

take them in a blender

powder them

add it to the pickle

mix well

store in a clean, dry, air tight container

lovely isn’t

let it marinate for 3 to 4 days and then
transfer it to fridge and leave it for 10 days.

Done

Expert tips

Choose medium-sized: This type of lemons are usually juicier and have thinner skin, which softens better during pickling.

Avoid overcrowding the jar: Leave some space on top so the pickle can settle without overflowing.

Don’t refrigerate too early: Give 4 days to the mixture at room temperature, so the natural fermentation starts and deepens the flavor.

Shake the jar gently every day during the resting period: This helps the spices and juice mix evenly without needing to open it each time.

Variations

Green Chilli Pickle: It’s made with green chillies, lemon juice, and simple spices. It tastes hot, tangy, and goes well with rice, roti, or even curd rice.

Andhra Amla Pickle: This is a spicy and sour pickle made with gooseberries (amla). It’s very popular in Andhra homes. It has strong flavours from red chilli powder, mustard, and sesame oil. It also has health benefits and is rich in vitamin C.

Mango Pickle: A traditional pickle made with raw mangoes and spices. It takes time to get ready, but the taste gets better day by day. It’s sour, spicy, and full of flavor, perfect with dal rice.

Instant Mango Pickle: This one is quick and easy to make. Just mix chopped mangoes with some masala and give it a tempering. It’s ready in a few hours and tastes fresh, tangy, and slightly crunchy.

Garlic Pickle: It is made with whole garlic cloves, this pickle has a strong and tasty flavor. The garlic becomes soft over time and mixes well with the spicy and sour masala. Great with dosa, idli, or plain rice.

Onion Pickle: This pickle is made with small onions. It’s a little sweet, a bit tangy, and crunchy too. It goes really well with stuffed parathas or plain curd rice.

FAQ

Q:How long does spicy lemon pickle last?

If stored in a clean, dry jar and kept in the fridge, it can last for 2 to 3 months or even more.

Q:When can I start eating it?

You can start tasting it after 10 days, but it tastes best after 2–3 weeks when the lemons become soft.

Q:Why is my pickle bitter?

It can turn bitter if the lemon seeds are crushed or if the fenugreek seeds are over-roasted or burnt.

Q:Can I use vinegar instead of lemon juice?

This recipe already uses lemon juice, but if you’re short on it, a small amount of vinegar can be added. It gives extra tang and helps preserve.

Q:Why is there white fungus or smell in my pickle?

It usually happens if water or moisture gets into the jar. Always use dry hands, spoon, and jars.

Q:Can I add oil to this recipe?

Yes, if you like, you can add a little mustard oil for extra flavor and to make it last longer. But the original version works well without oil too.

Q:Can I reduce the chilli powder?

Yes! You can adjust the spice level to your taste. Reduce or increase chilli powder based on your preference.

Q:Do I need to keep the jar in sunlight?

Sunlight helps in softening the lemons faster, but if that’s not possible, keeping it in a warm dry place also works.

Q:Can I make it with lime instead of lemon?

Yes, but lime takes longer to soften and may taste slightly different. Lemons are usually preferred for this recipe.

More Pickle Recipes

📖 Recipe Card

Spicy Lemon Pickle Recipe (Elumichai Oorugai Recipe)

Print
Pin
Rate

Prep Time: 1 hour

Cook Time: 30 minutes

Pickling Time: 4 days

Total Time: 4 days 1 hour 30 minutes

Servings: 20 servings

Calories: 18kcal

Equipment

Mixing Bowl
Pickling Glass Bottle

Notes

I always store my pickles in fridge for safety purpose.
Use dry spoon always when taking the pickle.
Avoid moisture and wet spoons and jars, this cause fungus to form on the pickle.
This pickle can be store for 6 months.

Nutrition

Join us on FacebookFollow us on Facebook

Share by Email
Share on Facebook

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

More Condiments Recipes

–>