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instant lemon pickle
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Instant lemon pickle

Instant lemon pickle (elumichai oorugai) is made by pressure cooking lemon and seasoning it with spices, instead of marinating lemon in salt and wait for few days.
Prep Time15 mins
Cook Time20 mins
Course: Condiments
Cuisine: Indian, South Indian
Servings: 1 Cup


  • 10 Lemon Indian small variety
  • 20 Red chilli long variety
  • ¼ teaspoon Asafoetida
  • ½ teaspoon Turmeric
  • 1 teaspoon Fenugreek seeds roast and powder
  • Salt – As needed

To temper

  • 1 tablespoon Sesame oil
  • ½ teaspoon Mustard
  • ¼ teaspoon Asafoetida


  • Pierce the lemon with a knife or any sharp item and pressure cook it for 2 whistles with half the salt and very less water.
  • Once done, cool down and chop the lemon. Remove any seeds in it.
  • Powder red chillies coarsely. I like it coarse just like my mom does, but if you want you can powder finely too.
  • Heat kadai with oil and temper with mustard and asafoetida. Add the chopped lemon along with the pulp/juice if any.
  • Add required salt, turmeric, red chilli powder, asafoetida, fenugreek seeds powder. Mix to coat the lemon. Just cook until the excess moisture goes off.


  • Use bright red chillies for more attractive colour. The one I used was dark in colour.
  • Adding asafoetida (Perungayam/ hing) half while tempering and half as such gives wonderful flavour.
  • Let the red chilli be crisp so that it gets powdered easily. So you can sun dry it.
  • Keep refrigerated always.