Lemon pickle recipe | How to make lemon pickle | Lemon-ginger-green-chilly pickle

By Latha on November 18th, 2015

lemon ginger green chilli pickle recipe

Lemon pickle or limehannina uppinakayi recipe explained with step by step picyures. This Lemon and green chili pickle is one of the simplest pickle. This pickle is prepared using lemon, ginger, green chili and salt. This lemon-ginger pickle goes well with rice and curd rice. When you are sick with cold or fever, nothing makes a meal more comforting than this. Tangy taste and flavour of lemon helps fight nausea and also brings back the lost taste.

This is not an instant pickle recipe. Like my tender mango pickle you need to wait for few weeks to enjoy this pickle. It is important to let the ingredients marinate for at least 15 days, so that the lemon pieces become soft and pulpy in texture. No oil or spices used in this lemon-ginger-green-chili pickle. Click this link, if you are looking for instant lemon pickle recipe.

Additionally I have used mango-ginger to reduce the sourness of pickle, which you can replace by a small carrot. Or like my mother you can even squeeze out a small portion of juice from all the lemons. Decide as per your taste.

If you are looking for instant pickle or thokku recipes then do check my gooseberry pickle recipe and coriander leaves thokku recipes.

Lemon-ginger-green-chili pickle recipe

Preparation time: 10 min
Cooking time: 0 min
Serves: 2 cups

Ingredients: (measuring cup used = 240ml)

  1. 5 lemons
  2. 6 green chillies
  3. 2 finger length mango-ginger(optional)
  4. 1 finger length ginger
  5. 5 tsp crystal salt (or as per your taste)

Instructions for making Lemon-ginger-green-chili pickle:

  1. Clean, wash and dry all the ingredients. And a take a dry glass jar.
  2. Chop all the ingredients and arrange them layer by layer. Each layer shall contain small portions of all the ingredients including salt.cutting lemon ginger and green chili for pickle
  3. At the end, on the top, spread 1 tsp salt and close the lid (do not refrigerate). Once in a day, take a dry spoon and mix it. Continue like this for 2 weeks and the tangy lemon pickle is ready to eat.how to make lemon ginger and green chili pickle

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

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