• 6 ripened lemons
  • 1 tsp roasted methi seed
  • powder
  • 1 tsp rock salt
  • 1 tsp turmeric powder
  • 1 1/2 cup jaggery powder
  • 1-2 tsp red chilli powder


  • Cut lemons into pieces.
  • Rub salt & turmeric to lemon pieces and store it in the air tight container.
  • Keep it in the cold/ dark place for 8 days
  • Make jaggery syrup by adding water and boiling till it becomes thick
  • Add stored lemon mix, methi powder in the jaggery syrup. Take it down the flame after 2 mins
  • Pickle is ready
  • If you want more juice, can add lemon juice later on.

Contributed by: Rohini Bapat