Plain Lemon Pickle Recipe

Lemons – 25 Nos.
Salt – 6 tbsp

Method Of Preparation:
1.First you have to prick all the lemons using a sharp needle.
2.Then put them in a jar along with the salt. Keep this jar in sun for about a month. The lemons will turn golden brown and this indicates that the pickle is ready.
3.You can keep this pickle for 2 years.

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South Indian Lemon Recipe

Sugar – ½ cup
Lemons – 750 g
Powdered Fenugreek seeds – 3 tsp
Salt – ¾ cup
Red chilli powder – 2 tsp
Mustard oil – 1 cup
Lemon juice – ¾ cup
Asafoetida – ½ tsp
Mustard seeds – 3 tsp

Method Of Preparation:
1.Cut each lemon in 8 pieces. Rub salt over them and keep them in a jar for 1 week.
2.Shake the jar everyday.
3.Take a pan and heat oil in it. Then cool a bit and add mustard seeds and asafoetida. Immediately cover the pan.
4.After the oil cools pour it on the lemons along with chilli powder, fenugreek powder, sugar and lemon juice.
5.The pickle will be ready in a week’s time.


Stuffed Lemon Pickle Recipe

Lemon juice – 1 cup
Lemon – 1 kg
Salt – 12 tbsp
Nutmeg – ½ level tsp
Black salt – 3 tsp
Cloves – 8 Nos.
Roasted Asafoetida – 1 tsp
Pepper – 4 tsp
Big cardamoms – 2 Nos.
Cumin seeds – 2 tsp
Cinnamon (powdered) – ½ tsp
Red chilli powder – 3 tsp
Dry ginger powder – 2 tsp
Coriander powder – 2 tsp

Method Of Preparation:
1.Keeping the base intact, slit all the lemons into 4. Remove their seeds.
2.All dry ingredients have to be ground together finely.
3.Stuff the lemon pieces with this powder and then place in a pan. Then on top pour lemon juice.
4.Turn on the heat and cook till the juice comes to a boil.
5.Then cool it and place the pickle in an airtight jar.
6.This jar must be placed in sun for four days. Shake it everyday.
7.The pickle is ready for serving after two weeks.


Sweet & Sour Lemon Pickle Recipe

Cinnamon – 1” piece
Lemons – ½ kg
Cloves – 4 Nos.
Sugar – 1 kg
Red chilli powder – 2 tsp
Water – 1 ½ cup
Salt – 3 tbsp

Method Of Preparation:
1.First peel lemons. Then dice them and take off their seeds.
2.Put salt on the lemon pieces.
3.Make sugar syrup and get it to a half – thread consistency. Then add red chilli powder, cloves, cinnamon, pepper and the lemon pieces. Cook them till they boil.
4.Then cool them, put them in a jar. Lay aside for 1 week, and then serve.

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Lemon chutney Recipe


Lemons (Nimbu)  :- ½ kg

Sugar (Cheeni)  :-250 gms, heaped

Red chili (Lal Mirch) :-  1 tsp

Salt (namak)  :-  2 tbsp

Cardamoms (Elaichi Moti)  :-   ¼ tsp

Ground cloves (Lavang) :-     1/8 tsp

Method of Preparation

1)    Clean the lemons with water and wipe it with dry cloth.

2)    Squeeze the juice from the lemon and add salt.

3)    Strips of lemon need to cut long and put in the juice. The juice will be soaked up and put into a jar.

4)    Take the jar and put it under the sun for close to 6 days. Shake the jar everyday till the skins appear tender.

5)    On it add sugar, cardamoms, red chili and sugar. Mix all the ingredients

6)    Keep the jar again in the sun, till the sugar is completely dissolved.

7)    This can be used for a whole one year, if put in a air tight jar.


Lemon Love Notes Recipe

1/2 cup Butter
1/4 cup Sugar (powdered)
1 cup Flour
1 pn Salt
2 Egg
1 cup Sugar
2 tblsp Flour
3 tblsp Lemon juice
1 tsp Lemon rind (grated)
1/4 tsp Baking powder
Sugar (powdered)
How to make lemon love notes:
  • How to make Crust:
  • Mix butter and powdered sugar.
  • Combine flour and salt.
  • Pour into a pan.
  • Bake crust at 350 degrees for 18-20 minutes.
  • How to make Filling:
  • Mix eggs, sugar, flour, lemon juice, lemon rind and baking powder together.
  • Pour it over hot crust.
  • Bake it for about 25 minutes.
  • Let it cool.
  • Drizzle with powdered sugar topping.
  • Cut and shape into squares.
  • Store in tin box between wax paper.