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Quick Lemon Juice Pickle

24 Apr


Lemon pickles are quite famous all over India. Lemons generally need to be treated with turmeric powder and salt for few days to make a pickle. In this recipe, lemon juice is used instead of the lemon skin. Although the skin can be finely chopped and added to the pickle (which needs atleast 2 days of mature time).  Here, lemon juice is mixed with red chilli powder and salt. It is then tempered with hot oil and spices. This lemon pickle is instant and generally made in small batches or when ever necessary.
Makes: 4 – 6 Servings


Lemon 1
Red Chile Powder 1 tbsp
Salt to taste


Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6 (optional)
Oil 1 tsp

Method of preparation:

Squeeze the juice out of lemon (around 2 tbsps) onto a ceramic or glass bowl.
Mix red chile powder and salt to the freshly squeezed lemon juice.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and immediately add to above lemon juice bowl.
Serve with dal rice or rasam rice or with plain idly or dosa etc…
Notes: Make sure to adjust the thickness of the pickle by adding more or less lemon juice.

Suggestions: Pickle is too runny – Add more red chile powder to the pickle.
Variations: Simple Lemon Pickle, Preserved Lemon Pickle.
Other Names: Talimpu Pettina Nimmakaya Karam, Telika Nimma Karam, Quick Nimboo Pickle.