Indian Pickle Recipe – Lemon and Red Chilli Pickle That Will Blow You Away


This Indian Pickle tastes amazing!

Ingredients for Indian Lemon Pickle

Ingredients for Lemon Pickle


So often it is the little things – the easy things that make a good meal great. This holds true whether you are eating Indian food or any other type of cuisine.

I used to live in Monterey California where my friends and frequented an outstanding Middle Eastern restaurant as often as we could afford it.

They used to bring out a lemon pickle that was served with lamb and flat breads along with a yogurt and cucumber sauce. It was amazing and not far off what I am going to show you here.

One of the most popular pickles available in markets and Indian restaurants in the UK is the lime Indian Pickle. Limes could be substituted here but I hope you try this lemon version.

This recipe only takes minutes to make but will keep you and your guests eating well for a long time.

It packs a lot of bite for you spice lovers out there. In fact when I make this lemon Indian pickle at home I use two more hot chilli peppers.

You should experiment and add or take out spices as you see fit.

Believe me – once you try this lemon Indian pickle, you will never go back to store bought. Not that store bought Indian pickle is bad! This one is simply so much better.

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes


INGREDIENTS for Lemon and Red Chilli Indian Pickle


2 Tablespoons vegetable oil
A pinch of each of the following – black mustard seeds, fennel seeds, white cumin seeds, fenugreek seeds and onion seeds
4 black peppercorns
1/2 turmeric powder
4 lemons cut into 2mm thick slices and then in half
250g ginger cut into 1mm thick slices
4 large red chilli peppers cut into three pieces
2 Heaping Tablespoons salt

Sugar (Optional)

Heat the oil on a very low heat and add all the seeds together with the salt, peppercorns and turmeric. Add all of the lemon

Finished Lemon Indian Pickle

Finished Indian Lemon Pickle

and ginger slices along with the cut chillies

Toss everything around in the pan for a few minutes coating the lemons and ginger with all the spices.

Pour all of the contents of the pan into a bowl and leave to cool to room temperature. Taste a little of the juices. If it is too bitter, add just a little bit of sugar to taste. This is not a sweet pickle!

Once cooled, place everything into a large jar with a tight fitting lid and leave unopened for at least two weeks.

That’s it! Done. Store in a cool dark location such as a larder cupboard.

I would love to hear from you about how you get on with this recipe. Perhaps you know a way it can be improved or changed with great results.


Enjoy with your favourite Indian bread. This Indian pickle also tastes amazing with lamb and chicken.


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  1. Pauline says

    Hi Dan

    I’ve just made this pickle and it smells wonderful already. A slight query – can you please confirm how much turmeric there should be – I added 1/2 teaspoon, is that right?


    • Dan Toombs says

      Hi Pauline

      That should be enough. You really don’t need a lot of turmeric for great results. Thanks for trying the recipe. :-)

  2. Srita says

    I’ve been looking for a quick and easy recipe for this pickle for ages. This is so far fitting the criteria !
    I’ve made the picke it looks amazing, just like the real thing. I can’t wait to try it now ,….the wait for two weeks is going to be long.

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