Mysore lemon pickle recipe

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This is a wonderful pickle. Tangy, pungent and delicious, it’s long-lasting too.

  • Yield: 1 kg (a large jar)


  • 1 kg lemons
  • 120 ml rapeseed oil
  • 30 fresh curry leaves
  • 2 teaspoons mustard seeds
  • ½ teaspoon fenugreek seeds
  • 2 cm ginger, peeled and grated
  • 5 cloves of garlic, sliced
  • 4 green finger chillies, sliced into thirds at an angle
  • 1½ teaspoons ground turmeric
  • 30 g salt
  • 2 teaspoons chilli powder
How to Make It
  1. Quarter each lemon, then quarter again. Sit the lemon pieces in one layer on a steamer over a medium heat, and steam for 8 to 10 minutes, until tender. Remove and keep to one side.
  2. Put the oil into a frying pan over a medium heat. When hot, add the curry leaves, mustard seeds and fenugreek seeds. When they crackle, add the ginger, garlic, green chillies, turmeric, salt and chilli powder and stir-fry for a couple of minutes.
  3. Finally, add the steamed lemons. Stir-fry for another couple of minutes, then take off the heat. Leave to cool, and transfer to a very clean or sterilized jar, where it will keep for a month.

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