Kerala Lemon Pickle Recipe


  • Lemons: 10-12 medium sized.
  • Bird’s eye chilli (Kandari mulaku): A handful, slit.
  • Garlic: 7 0r 8cloves
  • Ginger:medium piece
  • Curry leaves: 2 to 3 sprigs..
  • Turmeric Powder: 1/2 tsp
  • Dry red chilli: 3 or 4
  • Asafoetida :small piece
  • Fenugreek powder :1tsp
  • Salt: 2 to 3 tsp or as needed


  •  First we wash the lemon ,wipe them with a pat dry
  •  Chop the lemons into a bite size pieces
  •  Then we collect theBird’s eye chilli Wash, pat dry and slit them.
  •  Sprinkle ½ tsp of turmeric powder and salt to taste over the chopped lemons.Mix well with
  •  Then we take a pan and add mustard seed , allow it splutter, then add garlic,ginger,birds
    eye,dry red chlli,asafoetida,and curry leaves mix well and sauté for some minutes
  • Then we finally added the lemon and fenugreek powder and mix them well and cook some
  •  Turn off the flame ,and the store in a glass jar
  • And serve with rice ,tapioca or rice porridge…


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