Indian-style lemon pickle

Season: Spring/Summer/Autumn

Type: Preserves

Difficulty: Easy

Makes: 3 x 250 ml jars

Fresh from the garden: lemons, limes, garlic, curry leaves

Recipe source: Majura Kitchen Garden


  • metric measuring spoons and cups
  • chopping boards & non-slip mats
  • 1 medium knife
  • large saucepan
  • small non-stick frying pan
  • grater
  • wooden spoon/spatula

  • 12 lemons or 16 limes
  • 20 red bird-eye chillies
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon black mustard seeds
  • 10 cardamon pods
  • 1 teaspoon fenugreek seeds
  • 20 curry leaves
  • 1/3 cup mustard seed oil
  • 10 garlic gloves
  • 2 tablespoons finely grated ginger
  • 250 ml white wine vinegar
What to do

  • Set out your equipment and ingredients.
  • Cut the lemons or limes into small wedges.
  • Finely chop the garlic.
  • Put on plastic gloves and chop the chillies.
  • Dry roast the spices individually until fragrant.
  • Heat the oil in the large saucepan over medium heat and cook the garlic and ginger for 1 minute.
  • Add all the other ingredients and mix well. Bring to the boil and simmer until it is a thick paste.
  • Pour into sterilised jars and seal.


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