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.

6 Responses to “Quick Lemon Juice Pickle”

  1. Asha April 24, 2009 at 11:35 am #

    I don’t soak lemons at all, just blast the chopped Lemon in the MW for a minute or so ,cool and add the masala and temper! 😀

    Gorgeous red color, looks good.

  2. Mythreyee April 24, 2009 at 9:11 pm #

    I love lemon pickle. It tastes great when the talimpu is added after it is cooled down. Nice recipe. Thanks.

  3. Tez April 24, 2009 at 9:20 pm #

    Luks like u hav pickle in lemon instead of a bowl…. haha

    Nice pic…

  4. chaitra April 25, 2009 at 12:54 am #

    Wonderful work anusha!!
    Nimmakaya pacchadi looks great n tempting.
    Request u to add my blog to foodie blogs list.

  5. Gita April 28, 2009 at 3:09 am #

    My mother makes the same thing with a variation – add roasted channa dal powder and dry coconut. If you want to avoid the coconut just the roasted channa dal powder should do it. Almost half and half of the chilli powder and the roasted channa dal powder.


  1. Coconut Rice Flour Roti » Talimpu - Indian Food Recipes - October 7, 2012

    […] fried till its golden brown on both sides. Serve coconut rice flour roti with lemon juice pickle, Click here for recipe of lemon juice pickle. Makes: 1 Coconut Rice Flour […]

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