• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Vidhya’s Vegetarian Kitchen logo
  • Home
  • About
    • VVK Galleries
    • VVK YouTube Channel
    • VVK Mentions
    • Privacy & Copyright Policies
  • Recipes
  • Shop
    • Amazon Shop
    • Cookbooks
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • About
  • Recipes
  • Shop
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pickles » Sweet and Spicy Lemon Pickle | Easy Indian Lemon Pickle Recipe

    Sweet and Spicy Lemon Pickle | Easy Indian Lemon Pickle Recipe

    Posted on April 27, 2020 · Last Updated on April 27, 2020 · By Srividhya G · 37 Comments

    2.4K shares
    • Share62
    • Tweet
    • Reddit
    Jump to Recipe Card
    sweet and spicy lemon pickle pinterest image with text overlay

    A delicious and easy recipe of sweet and spicy lemon pickle made in Instant Pot. A lip-smacking instant lemon pickle made with Meyer and Persian lemons that is perfect for both rice and paratha.

    easy lemon pickle place in a glass jar with spoon on

    Pickles are popular condiments in the Indian subcontinent. This lemon pickle is known as “Nimbu ka Achaar” in Hindi, and “Elumichai Oorugai” in Tamil. And it is quite easy to prepare. My mom always makes “Neer Elumichai” – no oil lemon pickle recipe with green chilies and ginger. When needed, she makes the spicy version with the soaked lemons or the neer elumichai.

    She also makes an instant version by soaking the lemon in hot water, more like a boiled lemon pickle. That boiled lemon pickle concept is the inspiration behind this recipe of mine.

    As much as I like the spicy mango and lemon pickle, I love sweet and spicy ones too, especially for the parathas. So when my colleague gave me a few lemons, I decided to make it a sweet and spicy one this time. I used the spices that we regularly use for pickles in our home but added some jaggery as well. I didn’t follow any particular style and gave my spin to this recipe. So this is more like South Indian style lemon pickle with jaggery. :-)

    Nothing can beat the fresh produce, and thanks to my colleague for sharing the freshly picked lemons. I had a mix of Persian lemon variety and Meyer lemon variety. (PS- I am still learning about these hybrid lemon varieties) Both these varieties are not as acidic as the regular ones and are comparatively sweeter. So it was perfect for this pickle. You can make this pickle with either one variety or with the type that you have in hand.

    instant pot sweet and spicy lemon pickle in a glass jar and in a white cermatic bowl

    Just taste a drop of lemon juice and see how acidic/sweet it is and adjust the jaggery and salt according to it. You can take my measure as a base for four lemons and adapt accordingly.

    Shelf Life & Storage-

    Even though this lemon pickle would be ready in less than an hour, I would recommend using it after cooling down. It’s not quite an instant pickle like the carrot pickle or the cut-mango pickle. Also, as the pickle ages and marinates more in the brine, it tastes fantastic.
    This pickle stays good for months in the refrigerator. Make sure to use a clean spoon during every use.

    These days, I am opting for more dump and go kind of recipes, and this pickle is one such recipe. Please check the recipe notes for the pressure cooker version. 

    All you have to do is,

    • Chop the lemons.
    • Dump into the Instant Pot along with salt and spices and let the IP do its work.
    • Once the cooking part is complete, we need to add jaggery and let it simmer.
    • I love to temper my pickle. Not all pickle recipes call for tempering. But I like the texture of tempered fenugreek and mustard seeds in my pickle. So I always add it.

    That’s it. Not complicated, right?

    If you find some fresh lemons, do give this pickle a try. You won’t be disappointed.

    How to serve the pickle or how to pair it?

    An Indian thali/meal plate is incomplete without a pickle. You can serve with yogurt rice, stuffed flat-bread like parathas, dal rice, etc. If you ask my husband, he would say serve pickle with yogurt rice. But if you ask my mom, she would say pair it with anything and everything. She can relish pickle with sambar rice, any variety-rice she can mix pickle with plain steamed rice and enjoy it too.

    As for me, I love it with my dal rice, yogurt rice, upma, and of course with parathas. If you are getting acquainted with Indian cuisine, I would recommend relishing it with dal and rice or with yogurt rice.

    Now let’s see how to make this pickle.

    How to make to sweet and spicy lemon pickle in Instant Pot-

    Prep-Work-

    • Trim the edges of the lemon and cut them into bite-sized pieces. Try to remove the seeds as much as you can and discard them.

    cut lemons for lemon pickle

    Pressure Cooking the pickle with spices-

    • Add 2 tbsp of oil to the inner pot of the Instant Pot and spread it evenly. Evenly coat the bottom of the inner pot with the oil. Now add the cut lemons.

    oil plus lemon added into the instant pot

    • Next, add all the spices one by one – red chili powder, mustard seed powder, turmeric powder, and salt.

    adding spices to the pickle

    • Add the ½ cup of water on top—no need to mix.

    adding water to the pickle

    • Now close the Instant Pot. Make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 20 minutes at a high-pressure setting. Let the pressure release naturally. Open the instant pot and mix the pickle now. It will look watery, and it’s ok.

    cooked lemon pickle

    • Set the IP in saute mode and add the jaggery. Mix it and let it simmer for about 12 to 15 minutes. Partially cover the IP with a lid to avoid the splashing. Mix in between so that the pickle doesn’t get stuck in the bottom.

    adding jaggery to the pickle

    • The pickle will thicken slowly, and as it cools down, it will thicken more. If you like pickle brine, then simmer it just for 7 to 8 minutes. You can use the pickle brine to make pickle pulav/rice or mix with wheat flour and make spicy pickle brine paratha.

    thickened lemon pickle

    Tempering-

    • In a separate tempering pan, add the remaining 3 tbsp oil. When the oil is hot, add the mustard seeds, fenugreek seeds, and hing. Let the mustard seeds splutter.

    tempering the pickle

    • Turn off the heat and add it to the pickle.

    adding the tempering to the pickle

    • Mix it well and let it cool before storing in an air-tight container.

    top angle shot of lemon pickle in a white bowl

    Recipe Notes-

    • I used gingelly oil/sesame oil for this recipe. That’s what we regularly use for pickles, but you can use oil of your choice.
    • As always, adjust the spices according to your taste plus based on the tartness of the lemons.
    • I did not add any nigella seeds/kalonji in this pickle. But you can add a tsp of kalonji seeds, and it elevates the flavor of the pickle.
    • I used powdered jaggery for this recipe. You can use grated or shaved ones. If you feel the jaggery may contain impurities, simmer ¼ cup of water and add the jaggery. Once it dissolves, filter it and add this mixture to the pickle.
    • Twenty minutes of pressure cooking is sufficient for this lemon variety. But if the skin is thick, you can increase the cooking time to 25 minutes but not more than that.
    • Pressure Cooker Version
    • You can add oil to the pressure pan or cooker and add the cut lemon. Then add the spices, turmeric, and salt. Add water and mix it and pressure cook for 4 to 5 whistles. Let the pressure subside and open the cooker. Add the jaggery and simmer it over medium-low heat for about 12 to 15 minutes. Then add the tempering and let it cool.

    handhold shot of lemon pickle made in instant pot

    PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this sweet and spicy lemon pickle, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

    lemon pickle in a jar and in a white ceramic placed on a gray towel
    Pin Recipe Print Recipe
    5 from 10 votes

    Sweet and Spicy Lemon Pickle | Easy Indian Lemon Pickle Recipe

    A delicious and easy recipe of sweet and spicy lemon pickle made in Instant Pot. A lip-smacking instant lemon pickle made with Meyer and Persian lemons that is perfect for both rice and paratha.
    Prep Time20 mins
    Cook Time40 mins
    Course: condiments
    Cuisine: Indian
    Servings: 25 approx
    Calories: 40kcal
    Author: Srividhya G

    Equipment

    • Stove-top pressure cooker or Instant Pot

    Ingredients

    Measurement details - 1 cup - 240 ml, 1 tbsp - 15 ml, 1 tsp - 5 ml

    • 4 medium-sized lemons I used 3 Persian variety and 1 Meyer variety when chopped approx 2 cups heaped
    • ½ cup water
    • 5 tbsp gingelly oil divided (2 tbsp + 3 tbsp)
    • 1.5 tbsp red chili powder
    • ¼ tsp turmeric powder
    • ½ tbsp mustard seed powder
    • 1 tbsp salt or to taste
    • ⅓ to ½ cup jaggery or as required ( I added ½ cup store-bought powdered jaggery, check recipe notes for more details)
    • 2 tsp mustard seeds
    • 1.5 tsp fenugreek seeds
    • ½ tsp asafoetida

    Instructions

    Prep-Work-

    • Trim the edges of the lemon and cut them into bite-sized pieces. Try to remove the seeds as much as you can and discard them.

    Pressure Cooking the pickle with spices-

    • Add 2 tbsp of oil to the inner pot of the Instant Pot and spread it evenly. Evenly coat the bottom of the inner pot with the oil. Now add the cut lemons.
    • Next, add all the spices one by one - red chili powder, mustard seed powder, turmeric powder, and salt. Add the ½ cup of water on top—no need to mix. Now close the Instant Pot. Make sure the sealing ring is on, and the vent is in the sealing position. Pressure cook for 20 minutes at a high-pressure setting. Let the pressure release naturally. Open the instant pot and mix the pickle now. It will look watery, and it's ok.
    • Set the IP in saute mode and add the jaggery. Mix it and let it simmer for about 12 to 15 minutes. Partially cover the IP with a lid to avoid the splashing. Mix in between so that the pickle doesn't get stuck in the bottom. The pickle will thicken slowly, and as it cools down, it will thicken more. If you like pickle brine, then simmer it just for 7 to 8 minutes. You can use the pickle brine to make pickle pulav/rice or mix with wheat flour and make spicy pickle brine paratha.

    Tempering the pickle

    • In a separate tempering pan, add the remaining 3 tbsp oil. When the oil is hot, add the mustard seeds, fenugreek seeds, and hing. Let the mustard seeds splutter. Turn off the heat and add it to the pickle.
    • Mix it well and let it cool before storing in an air-tight container.

    Notes

    • I used gingelly oil/sesame oil for this recipe. That's what we regularly use for pickles, but you can use oil of your choice.
    • As always, adjust the spices according to your taste plus based on the tartness of the lemons.
    • I did not add any nigella seeds/kalonji in this pickle. But you can add a tsp of kalonji seeds, and it elevates the flavor of the pickle.
    • I used powdered jaggery for this recipe. You can use grated or shaved ones. If you feel the jaggery may contain impurities, simmer ¼ cup of water and add the jaggery. Once it dissolves, filter it and add this mixture to the pickle.
    • Twenty minutes of pressure cooking is sufficient for this lemon variety. But if the skin is thick, you can increase the cooking time to 25 minutes but not more than that.
    • Pressure Cooker Version
    • You can add oil to the pressure pan or cooker and add the cut lemon. Then add the spices, turmeric, and salt. Add water and mix it and pressure cook for 4 to 5 whistles. Let the pressure subside and open the cooker. Add the jaggery and simmer it over medium-low heat for about 12 to 15 minutes. Then add the tempering and let it cool.

    Nutrition

    Calories: 40kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 287mg | Potassium: 11mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    If you like this pickle recipe, then check out my other pickle recipes,

    • Grated mango pickle
    • Aam chunda
    • Garlic pickle
    • Carrot pickle
    • Cherry pickle
    • Gooseberry pickle
    2.4K shares
    • Share62
    • Tweet
    • Reddit

    Filed Under: Instant Pot Recipes, Pickles

    Reader Interactions

    Comments

    1. Jackie says

      January 22, 2023 at 7:14 pm

      When using a pressure cooker for this recipe you advise to “pressure cook for 4 to 5 whistles”. I am not sure what that means. Do you mean to cook for four to five minutes?

      Reply
      • Srividhya G says

        January 26, 2023 at 5:48 pm

        In Indian pressure-cookers, we do get whistles/hisses and that’s what I meant.

        Reply
        • Jackie says

          January 28, 2023 at 4:33 pm

          Thank you for your prompt reply, Srividhya. Can you please tell me how long I should cook the lemons in the pressure cooker?

          Reply
          • Srividhya G says

            February 11, 2023 at 3:06 pm

            I would do two to three hisses, depending upon the thickness of the lemon. Sorry for the delayed response.

            Reply
    2. Lakshmanan says

      September 23, 2022 at 1:23 am

      5 stars
      This is one of the most unique lemon pickle recipes that I have come across. However, if you are looking for a traditional lemon pickle that can also be used as a chutney and dip, check out this Lemon Crush Pickle from FarmDidi.

      Reply
    3. Soumya kanthy says

      April 09, 2022 at 7:34 am

      I made this yesterday, its Absolutely delicious and so easy to make! Thank you for the recipe 🙂

      Reply
      • Srividhya G says

        April 11, 2022 at 3:57 pm

        Awesome. Glad you liked.

        Reply
    4. Sil says

      February 11, 2022 at 6:00 am

      5 stars
      Tried it turned out great. Thanks for sharing.

      Reply
      • Srividhya G says

        February 13, 2022 at 2:35 pm

        Great. Thanks :-)

        Reply
    5. Hamsini Ravi says

      November 09, 2021 at 5:00 pm

      Hi vidhya, can I make the same recipe (without jaggery) in the instant pot with nelikkai?

      Reply
      • Srividhya G says

        November 09, 2021 at 5:02 pm

        Yes, the timing might vary. Is it frozen gooseberry or fresh ones? I have nellikkai thokku on my blog. Kindly check that too.

        Reply
        • Hamsini Ravi says

          November 10, 2021 at 5:37 am

          Fresh

          Reply
          • Srividhya G says

            November 11, 2021 at 3:18 pm

            In that case, just slit the gooseberries and steam them in IP for 5 to 6 minutes and deseed them. Then mash it and make the pickle more like thokku style.

            Reply
    6. Hr says

      November 09, 2021 at 12:19 am

      Hi, vidhya. Can I use the same recipe (without jaggery) for nellikai? Just bought an instant pot so excited to use it.

      Reply
      • Srividhya G says

        November 09, 2021 at 5:02 pm

        Sorry just responded back to the other comment.

        Reply
    7. Rowena Menezes says

      October 29, 2021 at 1:59 am

      I made the lemon pickle with 20lemons and used less of fenugreek and mustard for tempering and more jaggery It turned out very good Yummy Thanks

      Reply
      • Srividhya G says

        October 29, 2021 at 6:11 pm

        Thanks so much.

        Reply
    8. Harbinder says

      August 12, 2021 at 1:32 am

      Thank you, really liked the recipe but a little confused about the shelf life. I had hoped that with volume of natural acid from the lemons plus salt and oil this would be shelf-stable for at least 6 months.
      Any further information would be really helpful
      Many thanks

      Reply
      • Srividhya G says

        August 22, 2021 at 5:32 pm

        With the weather fluctuating I always refrigerate. The shelf life of cooked pickles especially with sweet is different. You can read more about it here.

        Reply
    9. Prassanna says

      February 28, 2021 at 10:19 pm

      I made today this pickle it’s tasting bitter added more jaggery hope it will improve

      Reply
      • Srividhya G says

        March 01, 2021 at 1:02 pm

        It should. The bitterness depends upon the lemon varieties.

        Reply
    10. Riya says

      January 22, 2021 at 2:13 am

      I tried the recipe but my pickle is tasting bitter. Will the taste improve with time or will it remain bitter only

      Reply
      • Srividhya G says

        January 22, 2021 at 1:50 pm

        Sorry to hear that. I would try adding a little bit more jagger and simmer again. Thanks

        Reply
    11. Shree says

      January 14, 2021 at 9:19 am

      Why my pickle taste bitter? I had removed all seeds and followed the recipe.

      Reply
      • Srividhya G says

        January 14, 2021 at 9:26 am

        Sorry to hear that. Sometimes it could be the variety. I would try adding a little bit more jagger and simmer again. Thanks

        Reply
    12. Sheetal says

      December 15, 2020 at 9:21 pm

      5 stars
      I just made this lemon pickle today and it turned out really tasty! I have a tendency to improvise any recipe I look at but followed this precisely and am so happy the way it turned out! Do you have a ginger pickle recipe? Thank you!

      Reply
      • Srividhya G says

        December 17, 2020 at 7:43 pm

        Thanks a lot. I have ginger chutney(thokku kind) but not a pickle. https://www.vidhyashomecooking.com/inji-thokku-ginger-pickle/ I will share the pickle soon.

        Reply
    13. Niloufer Todd says

      November 01, 2020 at 7:05 pm

      How do you for this? Does it need refrigeration? I’ve make it and it’s yum…. But concerned about storage as there was water added to it

      Reply
      • Srividhya G says

        November 02, 2020 at 1:14 pm

        Yes you can refrigerate it in an air-tight container. Don’t keep it out. If you have made it in bulk, you can try freezing also.

        Reply
      • Pal says

        October 19, 2021 at 11:05 am

        Where can I buy your ready made Pickles?

        Reply
        • Srividhya G says

          October 20, 2021 at 6:42 am

          I don’t sell pickles. Sorry.

          Reply
    14. SaralaPrasad says

      September 01, 2020 at 7:23 am

      5 stars
      I made this pickle just now. As of now I liked the taste n its yumm.

      Reply
      • Srividhya G says

        September 01, 2020 at 9:50 am

        Thanks a lot. I hope you like it throughout.

        Reply
    15. Dan says

      July 27, 2020 at 3:49 am

      Adding water won’t spoil pockle????

      Reply
      • Srividhya G says

        July 27, 2020 at 10:58 am

        No. As we cook it again it’s not a problem.

        Reply
    16. reena says

      May 15, 2020 at 3:06 pm

      Not sweet at all.
      Too many fenugreek and mustard seeds.
      Mine did not have this dark brown colour.
      Disappointed.
      Cooking more lemons now to dilute the mustard seeds and fenugreek and adding more sugar. ??‍♀️
      I wish there were open comments after the recipe so could’ve seen what other people’s experience was.

      Reply
      • Srividhya G says

        May 15, 2020 at 3:19 pm

        Hi Reena, sorry to hear that. We love mustard and fenugreek so went with that amount (1.5 tsp of fenugreek seeds & 2 tsps of mustard seeds). Also, I used dark jaggery hence the color. If you are adding sugar, you might not get the brown color. When I posted it on FB groups, few folks tried and shared their feedback https://www.facebook.com/groups/1165748826888213/permalink/2835565003239912/.
        As I mentioned in the post, we like the texture so I went with tempering. The more it soaks, the fenugreek becomes soft. I hope this helps and thanks for your feedback.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome

    Author Vidhya smiling in the renovated kitchen

    Hello all, I am Srividhya, the person behind this blog. I firmly believe that the mouth is the way to the heart. My blog is all about vegetarian and vegan food with unique and exciting recipes from all over the world. From traditional, authentic recipes to fusion and eggless bakes, you can find it all here! Read more →

    Enjoy My Cookbooks

    Two cookbooks beautifully presented on the table

    Discover the diverse and delicious taste of South India, eggless recipes made in Instant Pot and other deliciousness! Find out more →

    Sign Up to Newsletter

    Must-Try Soup Recipes 

    • Vegan Miso Ramen Soup With Tofu
    • Easy Pumpkin Soup | Pumpkin Shorba
    • Vegan Mushroom and Wild Rice Soup | Instant Pot Wild Rice Soup
    • Broccoli Almond Soup (Instant Pot Method)

    As Featured On

    As seen on logo banner

    YouTube

    Follow me on YouTube for regular recipe videos and insights from my kitchen!

    Follow

    Disclosure

    VVK is a participant in the Amazon Services LLC Associates Program - an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate VVK earns from qualifying purchases. Privacy Policy →

    Most Popular Posts

    • Tofu Scramble | Scrambled Tofu Breakfast Burrito
    • Pesto Mozzarella Sandwich
    • Sweet Corn and Steel Cut Oats Soup
    • Easy Cream Cheese Pasta with Broccoli
    • Aloo Masoor Dal | Potato With Red Lentils
    • Alu Diye Cholar Dal | Bengali-Style Lentils with Potatoes

    Explore Your Favorites

    15 + Mango Recipes

    25 + Easy South Indian Instant Pot Recipes

    10 + Must Try Vegetarian Pasta Recipes

    20 + Kids Friendly Lunch Box Recipes

    20 + Indian Lentils Recipes Made in Instant Pot

    Footer


    VVK is a participant in the Amazon Services LLC Associates Program - Privacy Policy
    HOME | ABOUT | CONTACT US

    Footer

    ↑ Back to Top

    VVK horizontal logo

    About

    • About
    • Contact
    • Privacy Policy

    Cooking

    • Sign Up to Newsletter
    • All Recipes
    • My Cookbooks
    • My Amazon Shop

    VVK is a participant in the Amazon Services LLC Associates Program

    Copyright © 2023 | VidhyasHomeCooking.com