Lemon pickle

My mom's no-oil lemon pickle


  • 10 Lemons
  • 30 Serrano Chilies (or equivalent - reduce the amount if you ant somethng less spicy))
  • 7 inch Ginger piece
  • 2 teaspoons Methi Seeds
  • 5 tablespoons whole black pepper corn
  • 1 cup crystal Salt


  1. Wash the lemons, Green chilies and Ginger thoroughly.
  2. Dry them thoroughly (2 days worth of air drying)
  3. IN a container, quarter (or cut smaller if desired) the lemons. Deseed them. Do not get this near water at all. Collect the lemon juice.
  4. Chop up the chilies 
  5. Peel the ginger and finely chop it.
  6. Dry Roast the Methi Seeds till they become red. Then cool and grind them into a powder.
  7. In a Glass jar (do not use plastic), add the cut lemons, with the collected lemon juice, chilies, ginger, black peppercorn and Methi powder. Add crystal salt. 
  8. Close the jar tightly (make it airtight).
  9. Store for two months in a cool dark place.
  10. Remove the jar once  a week and shake it well for 5 mins (Do not open it) 


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Lemon pickle