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    Home » Pickles » Lemon Ginger Pickle | Neer Elumichai | No Oil Pickle

    Lemon Ginger Pickle | Neer Elumichai | No Oil Pickle

    Posted on February 25, 2025 · Last Updated on February 25, 2025 · By Srividhya G · 22 Comments

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    lemon ginger pickle recipe with text overlay for pinterest

    A no-oil lemon pickle infused with green chilies, ginger, and minimal whole spices! Learn how to prepare this traditional pickle with step-by-step pictures and videos.

    overhead shot of lemon ginger pickle served in bowl and jar

    Pickles (achar) and raita are staple condiments in Indian cuisine. Whether in restaurants or home-cooked meals, you’ll often find pickles served alongside parathas, in thalis, or paired with yogurt rice in South Indian cuisine. Some pickles, like avakaya (a variety of mango pickles), can even be mixed with rice. But today, let’s talk about this special lemon-ginger pickle, known as neer elumichai in Tamil.

    Jump to:
    • What makes this lemon pickle special?
    • FAQs and Pickling Tips for No-Oil Lemon Pickle
    • Dietary specifications
    • Storage suggestions
    • VVK pickling tips
    • Ingredients required
    • How to make lemon ginger pickle
    • Recipe Notes
    • Explore more pickles
    • 📖 Recipe

    This lemon ginger pickle happens to be my mom’s favorite pickle—she makes it often, ensuring we always have enough to last. I love enjoying it with rasam rice or a comforting bowl of porridge.

    What makes this lemon pickle special?

    • No oil is needed. The lemons release their own juices, hence the name neer (water) elumichai (lemon) in Tamil.
    • Beginner-friendly – It’s incredibly easy to prepare, even for those new to pickling.
    • Made with simple, readily available ingredients.

    That said, this is not an instant pickle. The lemons need to soak in their juices for at least three weeks. This traditional method takes time—about a month—for the lemons to soften and release their full flavor. But the wait is definitely worth it! If you want to check out instant lemon pickle, then do check out my sweet and spicy lemon pickle.

    FAQs and Pickling Tips for No-Oil Lemon Pickle

    How long does it take for the lemons to soften?

    The time required for the lemons to soften depends on the thickness of their skin. Indian lemons, which are small with thin skin, usually soften within two weeks. If the skin is thicker, it may take around three to four weeks. Meyer lemons and Persian lemons, known for their thin skin and higher juice content, also work well, though they have a slightly sweeter taste. On the other hand, varieties like Ponderosa have thick skin and take longer to soften.

    Which variety of lemon is best for this pickle?

    I’ve experimented with Meyer lemons and other varieties, and aside from slight differences in soaking time, the results are quite similar. However, if the lemon skin is too thick, the pickle can turn bitter, so it’s best to avoid those varieties. For this recipe, I used a hybrid variety—not Meyer—where the skin is slightly thick but not excessively so. I wan’t bitter so worked perfectly in this pickle.

    Can I make this pickle with lime?

    I haven’t personally tried this recipe with lime, but you can certainly experiment with it. Just be sure to adjust the green chilies according to the lime’s sourness.

    long shot of lemon ginger pickle

    Dietary specifications

    This lemon pickle is a no-oil pickle made with fresh, natural ingredients. It is naturally vegan and nut-free. For a gluten-free version, use gluten-free asafoetida, as I wouldn’t recommend skipping it in this recipe.

    Storage suggestions

    While this pickle can be stored safely at room temperature, I prefer refrigerating it. It stays fresh for up to five months in the fridge.

    VVK pickling tips

    • Use a glass jar for pickling to prevent any unwanted reactions.
    • Always use a clean, dry spoon when handling the pickle.
    • Until the lemons fully soften, shake the jar daily to distribute the juices evenly.

    Ingredients required

    To prepare the pickle masala, you’ll need mustard seeds and fenugreek seeds. Additionally, fresh lemons, green chilies, and ginger are essential ingredients. Don’t forget salt and asafoetida for seasoning. For a complete list of ingredients, refer to the recipe card.

    How to make lemon ginger pickle

    • In a small pan or kadai, roast mustard seeds and fenugreek seeds without any oil till the fenugreek seeds turn deep red. Turn off the heat and let it cool.
    roasting the spices for pickle
    • While it is getting cooled, chop the lemons, chilies, and ginger and add them to a big bowl in which you can mix easily.
    chopped lemon, ginger and green chilies
    • Now grind the roasted mustard and fenugreek seeds without adding any water.
    ground spices
    • Add this ground mix to the chopped lemon, along with salt and asafoetida.
    Adding salt and ground spices to chopped lemon
    • Mix well and ensure the spices and salt are coated well.
    pickle mixed with spices
    • Transfer it to a jar and let it mature/soften naturally. Be sure to shake the jar every day so the juices can be distributed evenly.
    no oil neer elumichai oorugai served in two bowls and stored in jar

    Recipe Notes

    • Adjust the green chilies depending on their variety and your taste preference.
    • If you are using a sweeter lemon variety, add more green chilies and salt.

    Explore more pickles

    • gooseberry pickle in a white bowl placed on a burlap cloth
      Indian Gooseberry Pickle | Nellikai Oorugai
    • Instant Mango Pickle
    • Maavadu – Tender Mango Pickle
    • Side view of the Cashew Garlic Pickle ready for the dinner
      Cashew Garlic Pickle

    Have you made this recipe?

    If you’ve made this ginger lemon pickle please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    📖 Recipe

    square image of lemon served in bowl and jar
    Pin Recipe Print Recipe
    5 from 2 votes

    Lemon Ginger Pickle | Neer Elumichai

    A no-oil lemon pickle infused with green chilies, ginger, and minimal whole spices! Learn how to prepare this traditional pickle with step-by-step pictures and videos.
    Prep Time15 minutes mins
    Cook Time5 minutes mins
    Pickling/Maturing Time15 days d
    Total Time15 days d 20 minutes mins
    Course: Accompaniment, condiments
    Cuisine: Tamil Nadu
    Servings: 20
    Calories: 28kcal
    Author: Srividhya G

    Ingredients

    Measurement Details: 1 cup=240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

    • 2 tsp mustard seeds
    • 2 tsp fenugreek seeds
    • 10 lemons edges trimmed and chopped into small bite-sized pieces
    • 15 green chilies edges trimmed and slit into two
    • 2- inch ginger peeled and thinly sliced
    • 3 tsp salt or to taste

    Instructions

    • In a small pan or kadai, roast mustard seeds and fenugreek seeds without any oil till the fenugreek seeds turn deep red. Turn off the heat and let it cool.
      roasting the spices for pickle
    • While it is getting cooled, chop the lemons, chilies, and ginger and add them to a big bowl in which you can mix easily.
      chopped lemon, ginger and green chilies
    • Now grind the roasted mustard and fenugreek seeds without adding any water.
      ground spices
    • Add this ground mix to the chopped lemon, along with salt and asafoetida.
      Adding salt and ground spices to chopped lemon
    • Mix well and ensure the spices and salt are coated well. Transfer it to a jar and let it mature/soften naturally. Be sure to shake the jar every day so the juices can be distributed evenly.
      pickle mixed with spices

    Video

    Notes

    • Adjust the green chilies depending on their variety and your taste preference.
    • If you are using a sweeter lemon variety, add more green chilies and salt.

    Nutrition

    Calories: 28kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 463mg | Potassium: 83mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 33mg | Calcium: 16mg | Iron: 0.5mg

    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

    Originally posted in 2015, this recipe has now been updated with a recipe card, fresh images, and nutritional details.

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    Filed Under: Pickles Tagged With: elumihcai oorukai, no oil lemon pickle, no red chilly lemon pickle, Zero Oil lemon pickle

    Reader Interactions

    Comments

    1. Kalyani says

      March 18, 2025 at 10:21 pm

      5 stars
      Neer elumichai takes me back to summers at pati’s place. This used to be a staple at all our meals. Love it with thayir sadam and upma especially . Amma made this even with vadu manga

      Reply
      • Srividhya G says

        March 19, 2025 at 12:13 pm

        Oh nice. Thanks Kalyani.

        Reply
    2. Srivalli says

      March 14, 2025 at 12:09 am

      5 stars
      Wow this pickle surely sounds fantastic Srividhya, I have made regular lemon pickle. Should try this method with no oil and with ginger it is surely so healthy!

      Reply
      • Srividhya G says

        March 19, 2025 at 12:27 pm

        Please do try Valli. I am sure you will love it. Thanks

        Reply
    3. Mireille Roc (@ChefMireille) says

      January 05, 2016 at 7:39 pm

      must be tart and tangy

      Reply
      • Vidhya@VVK says

        January 05, 2016 at 8:05 pm

        Yup. Thanks a lot

        Reply
    4. Pradnya says

      October 28, 2015 at 6:25 am

      this looks beautiful…and loved the presentation

      Reply
    5. Sneha datar says

      September 30, 2015 at 5:45 am

      A nice and healthy pickle, good one.

      Reply
    6. Suma Gandlur says

      September 29, 2015 at 6:27 pm

      Bookmarked. It sounds very interesting since Indian pickles without oil seems impossible.

      Reply
    7. Pavani says

      September 28, 2015 at 7:43 pm

      Lemon pickle looks amazing.

      Reply
    8. harini says

      September 26, 2015 at 5:14 pm

      Love this tangy no oil version.

      Reply
    9. Priya says

      September 26, 2015 at 1:49 am

      Love that zero oil concept, pickle looks irresistible..

      Reply
    10. apsara says

      September 22, 2015 at 5:36 am

      Love your version. Trying it next time!

      Reply
    11. Sandhiya says

      September 22, 2015 at 2:00 am

      Looks delicious.It must be treat for pickle lovers.

      Reply
    12. Bharani says

      September 21, 2015 at 6:24 pm

      Yummy… this is my all time fav…. amma makes this a lot back home, but we add inji manga (mango flavoured ginger)which we got introduced from my inlaws ,…. thinking of it only makes me drool…. :)

      Reply
    13. usha says

      September 21, 2015 at 11:28 am

      Mouthwatering pickle and love the bowl you served it in.

      Reply
    14. CHCooks says

      September 21, 2015 at 2:09 am

      Very nice Sri :) I am not a pickle person but whenever I see fresh lemons, I feel like making some :)

      Reply
    15. Aruna Panangipally says

      September 20, 2015 at 10:21 pm

      My mouth is watering!

      Reply
    16. Vaishali Sabnani says

      September 20, 2015 at 12:03 am

      This is one pickle that is so simple yet can be had any time…lovely clicks.

      Reply
    17. Traditionally Modern Food says

      September 19, 2015 at 8:53 pm

      Quick and simple pickle

      Reply
    18. Chitra Jagadish says

      September 19, 2015 at 2:35 pm

      Healthy and droolsome pickles…

      Reply
    19. cookingwithsapana says

      September 19, 2015 at 12:57 pm

      I love lemon pickles.Will try your recipe soon.

      Reply
    5 from 2 votes

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