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Instant lemon pickle

quick 10 mins no bitter pickle
5 from 2 votes
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Cook lemon

  • 3 lemons 225 grams
  • 1/3 cup water

Spice mix

  • 1/4 teaspoon turmeric powder
  • 1/8 to fenugreek powder
  • 1/2 tablespoon salt
  • 3 tablespoon Kashmiri chilli powder


  • 3 tablespoon sesame oil
  • 1/2 teaspoon mustard seeds


  • In a cooker separator add whole lemons, water, cover the separator with a lid and pressure cook for 3 whistles and turn the pressure comes down naturally
  • Press and check if the lemons are soft and cooked well
  • Place the lemons on a kitchen towel and dry them well
  • Fold and wipe well to make sure the lemons are completely dry
  • Chop the lemons into bite-sized pieces and transfer the chopped lemon along with the lemon juice into a wide mixing bowl
  • Add turmeric powder, Kashmiri chilli powder, fenugreek powder on the top
  • In a small tadka pan take sesame oil and heat
  • Once when oil is hot add mustard seeds and lets them splutter
  • Transfer the tadka and mix well
  • Cool the pickle completely and store it in an airtight container


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  1. Use cooker separator and cook lemons. Direct cooking might turn lemons soggy
  2. Always cook the whole lemon. Never cut and cook as it might turn bitter
  3. Dry the lemons completely before cutting them
  4. For best flavor, use cut lemons along with the juice
  5. I have used Kashmiri chili powder. If you are using regular chilli powder adjust accordingly
  6. Pickle tastes best the next day
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