Every Indian kitchen has a jar of lemon pickle tucked away, ready to add a burst of flavor to any meal. Traditionally, these pickles are made with oil and sugar, but this recipe takes a healthier route — using jaggery for sweetness and skipping the oil altogether. The result is a tangy‑sweet pickle that not only honors age‑old traditions but also fits perfectly into modern, mindful eating.
Pickles have long been a way to preserve seasonal produce, and lemons, with their sharp zest, are especially beloved across India. This version captures that heritage while offering a lighter, wholesome twist that lasts for years.
Lemon Pickle Without Oil or Sugar
Table of Contents
Ingredients
- 1 kg Lemons washed, dried, cut into small pieces, seeds removed
- 3 tbsp Rock Salt
- 1 tbsp Turmeric Powder
- 700 grams Jaggery grated
- 2 tbsp Fennel Seeds
- 2 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tsp Black Pepper
- 1 tsp Carom Seeds
- 1 tbsp Red Chili Powder
- 1 tbsp Black Salt
- 1 tsp Asafoetida
Instructions
- Wash and dry the lemons thoroughly.
- Cut into small pieces and remove the seeds.
- Mix lemon pieces with rock salt and turmeric powder.
- Grate jaggery and melt it lightly until smooth.
- Dry‑roast fennel, coriander, cumin, black pepper, and carom seeds.
- Grind roasted spices coarsely.
- Combine lemon pieces, melted jaggery, ground spices, red chili powder, black salt, and asafoetida.
- Transfer mixture into a clean, dry glass jar.
- Keep jar in sunlight for 7–10 days.
- Shake jar gently every day so spices and jaggery blend evenly.
- Store in a cool, dry place. Pickle will be ready to enjoy and lasts for years.
Video
Notes
- Always dry the lemons completely before cutting — any moisture can spoil the pickle.
- Use a clean, dry glass jar; avoid plastic or metal as they may react with the lemon and spices.
- Place the jar in sunlight daily during curing, but bring it indoors at night to avoid moisture.
- Shake the jar gently every day so the jaggery and spices coat the lemon pieces evenly.
- The pickle tastes best after 2–3 weeks once flavors deepen, though it’s ready in about 10 days.
- Store in a cool, dry place; it stays good for years if handled with clean, dry spoons.
- Adjust chili powder and black salt to your taste preference.
Storage & Shelf Life
- Store the pickle in a clean, dry glass jar with a tight lid.
- Always use a clean, dry spoon to serve — moisture can spoil the pickle.
- Keep the jar in a cool, dry place after curing.
- Properly stored, this lemon pickle stays fresh and flavorful for years.
- Flavors deepen over time, so it actually tastes better after a few weeks.
There’s something magical about opening a jar of homemade lemon pickle — the aroma of spices, the tang of lemon, and the gentle sweetness of jaggery all coming together. This oil‑free, sugar‑free version is proof that tradition can meet health without losing flavor. Try it in your kitchen, let it brighten your meals, and share your own pickle stories with family and friends. After all, recipes like these aren’t just food — they’re memories preserved for years.