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.
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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.
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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
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| Take all your ingredients |
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| Take some fresh lemons |
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| wash them well |
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| wipe them dry |
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| Look at those beauties |
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| separate five lemons |
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| Now start cutting the 15 lemons |
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| cut them in quarters |
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| then cut each quarters in half |
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| all done |
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| add them to a bowl |
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| Now do the same with the remaining 5 |
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| squeeze the juice form it |
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| all squeezed |
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| dont throw the peel off |
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| add that peel with the chopped lemons |
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| add the lemon juice without the seeds |
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| add turmeric powder |
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| salt |
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| chilli powder |
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| mix them well |
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| add hing |
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| now roast some fenugreek seeds |
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| till they turn brown |
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| take them in a blender |
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| powder them |
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| add it to the pickle |
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| mix well |
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| store in a clean, dry, air tight container |
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| lovely isn't |
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| let it marinate for 3 to 4 days and then transfer it to fridge and leave it for 10 days. |
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| 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.
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📖 Recipe Card
Spicy Lemon Pickle Recipe (Elumichai Oorugai Recipe)
Equipment
- Mixing Bowl
- Pickling Glass Bottle
Ingredients
- 20 no Lemons
- ½ cup Chilli Powder
- ¼ cup Salt
- 1 teaspoon Turmeric powder
- ½ teaspoon Asafoetida | Hing
- 1 teaspoon Fenugreek Seeds
Instructions
- Take lemons and wash them well. Wipe them dry with a paper towel. Now take 15 lemons. Cut them into halfs, then quarter, then cut each quarter into half. Add this to a bowl.
- Take the remaining 5 lemons and juice them. Add the juice to the bowl and add the peels as well.
- Now add in chilli powder, salt, turmeric powder and mix well.
- Take fenugreek seeds in a dry pan and roast them well. Now take them in a blender and powder them. Add this powder to the pickle. Mix well.
- Now transfer this to a clean dry air tight glass jar and set them in a dry place for 4 days.
- Now transfer them to fridge and let it marinate for 10 days before consuming.
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
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I'll help as soon as I can.
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Anonymous
Hi dear. I have made lemon pickel as per your recipe but why did it taste bitter?
Aarthi
@AnonymousThere may be two reasons
1)You lemons must be unripe and bitter
2)You must have addded too much fenugreek seeds
Anonymous
hi dear,
do you have any idea to lessen bitterness of the pickle?The pickle is not too much bitter.
Aarthi
@AnonymousAdd some more chopped lemons in it..If needed add some more salt and chilli, but no fenugreek
Anonymous
Thanks for good tips
Anonymous
this is simple and easy to do and it tastes good thanks
San
Should the pickle be stored in glass jar?
Aarthi
yes glass or ceramic
Selva Sundari
Why the lemons are raw can we temper it for softening of lemon skin