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Stuffed Lemon Pickle Recipe


1 kg Lemons (Nimbu) 
1/2 level teaspoon nutmeg 
8 Cloves (Lavang) 
4 teaspoons pepper 
2 teaspoons Cumin Seeds (Jeera) 
3 teaspoons Red chili pepper (Lal Mirchi) 
2 teaspoons Coriander (Dhania) powder 
2 teaspoons dry Ginger (Adrak) powder 
1/2 teaspoon Cinnamon (Dalchini) powder 
2 big cardamoms (Elaichi Moti) 
1 teaspoon asafoetida (roasted) 
3 teaspoons Black Salt (Kala namak) 
12 teaspoons table Salt (Namak) 
1 cup Lemon (Nimbu) juice 

How to make stuffed lemon pickle:

  • Slit the lemons into four without separating them at the base.
  • Remove all the seeds.
  • Grind all the dry ingredients to a fine powder.
  • Stuff the lemons with the ground spices and then put them in a pan and pour in the lemon juice.
  • Cook on a low fire till the juice boils.
  • Cool and put the pickle in airtight jar.
  • Keep in the sun for 4 days shaking it once daily.
  • Serve after 2 weeks.