Lemon Pickle with Green Chili (Less salt and oil)

There is nothing quite like a spoonful of tangy, spicy lemon pickle to brighten a simple meal. This quick pressure-cooker lemon pickle is made with fresh lemons, green chilies, minimal oil, and a fragrant freshly ground spice mix.

Traditional Cooking vs Cooking in pressure cooker:

Unlike traditional lemon pickles that require several weeks of sun-curing, this easy homemade version is ready in a fraction of the time. Pressure-cooking softens the lemons and helps the salt, spices, and chili blend into a rich, flavorful pickle.

A Family Favourite:

The moment I begin cutting the lemons, I am reminded of my mother’s kitchen and the smell of homemade pickles prepared during summer. What I love most about this recipe is its simplicity. The ingredients are usually already available in the kitchen, and the method does not require any complicated preparation. Mix, cook, rest, and wait just 2 days the flavours to develop.

Ragi Kanji goes perfectly with this lemon pickle and it always reminds us of our weekends in our grandmother’s house. Read more about this in our recipe for Finger millet porridge.

A quick homemade pickle

Traditional lemon pickles often need weeks of curing before they develop their characteristic flavor. This pressure-cooker method gives you soft lemons and a deeply seasoned masala much faster, making it ideal when you want homemade pickle without a long waiting period. In our method we used less oil and the right amount of salt. Here salts job is only to balance the sour taste of lemon along with green chili and less oil too. T

Simple everyday ingredients

This recipe uses ingredients that are commonly available in an Indian kitchen. There are no complicated techniques or difficult-to-find ingredients—just lemons, salt, spices, chilies, and a little oil.

Full of authentic flavor

Fresh green chilies add heat, while the freshly ground pickle spices provide a wonderful aroma. As the pickle rests, the lemons become softer, the masala thickens, and the flavors come together beautifully.

Perfect with everyday meals

This lemon pickle is one of those homemade recipes that makes ordinary meals taste so much better.

Important Tips for Lemon Pickle:

Make Ahead: Pickle spice is made by grinding equal quantities of mustard seeds and Fenugreek (methi) seeds. See recipe in Notes. Grind this finely and store in an air tight container. you need just 1 teaspoon of pickle spice for every 200 grams of lemon. This has a very long shelf life as ling as you use a dry spoon.

• Choose fresh lemons: Use firm, juicy lemons with thin or medium-thick skin. Avoid lemons with bruised or damaged skin.

• Dry the lemons completely: Wash the lemons and wipe them thoroughly with a clean, dry cloth. Any moisture can reduce the shelf life of the pickle and may encourage fungal growth.

• Use non-iodized salt: Rock salt or crystal salt is preferable for pickling. It helps preserve the pickle and prevents the mixture from becoming too watery.

• Allow the pickle to rest: The pickle may taste sharp immediately after preparation. Let it rest for at least a day so the spices and lemon juice can blend properly.

• Always use a dry spoon: Moisture is the biggest enemy of homemade pickle. Use a clean, dry spoon every time you serve or stir it.

Storage and Freshness Tips

Refrigeration

Allow the lemon pickle to cool completely before transferring it to a clean, dry, airtight glass jar. Store it in the refrigerator for the best freshness and flavour.

Room-temperature storage

If you plan to keep the pickle at room temperature, make sure the jar is sterilized and completely dry. Transfer a little pickle from refrigerator to the clean jar each day as needed. This jar can be left out on the table for a day.

Stirring

Use a dry spoon to stir the pickle occasionally. Since we are not using a lot of oil there will be less liquid in the pickle. This helps to keep the pickle evenly moist.

Refrigerated shelf life

When handled properly and stored in a clean, airtight jar, the pickle can remain fresh in the refrigerator for several weeks. Always check for changes in smell, colour, texture, or mould before serving.

Do not introduce moisture

Never use a wet spoon, and do not allow water to enter the jar. Even a small amount of moisture can shorten the shelf life of the pickle.

Serving Suggestions

Serve lemon pickle with:

• Curd rice.

• Steamed rice and dal.

• Kanji (Porridge).

• Paratha or chapati.

• Dosa or idli

• Upma or pongal.

• A simple South Indian lunch.

Recipe Notes

• The resting time allows the lemon pieces to soften and the masala to develop a deeper flavour.

• The final consistency should be thick and glossy, without excess liquid.

• Adjust the green chilies according to your preferred spice level.

• If the lemons are very sour, you may need to balance the flavour with a small amount of additional salt.

• Gingelly oil gives the pickle a more traditional South Indian flavour, but another neutral cooking oil can also be used.

• The pickle may taste slightly bitter if the lemon seeds are crushed. Remove the seeds if you prefer a smoother taste.

• Always cool the pickle completely before closing the jar.

• The flavour improves as the pickle rests, so it is best enjoyed after the spices have had time to blend.

Ingredient and Step by Step Photo:

Pickle Spice:

See pictures below for how to make the spice. Detailed recipe in recipe card below. Store it in air tight container . Stays fresh for 3 months on the shelf.