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.
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.
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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
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.
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.
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.
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.
- While it is getting cooled, chop the lemons, chilies, and ginger and add them to a big bowl in which you can mix easily.
- Now grind the roasted mustard and fenugreek seeds without adding any water.
- Add this ground mix to the chopped lemon, along with salt and asafoetida.
- 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.
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.
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📖 Recipe
Lemon Ginger Pickle | Neer Elumichai
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.
- While it is getting cooled, chop the lemons, chilies, and ginger and add them to a big bowl in which you can mix easily.
- Now grind the roasted mustard and fenugreek seeds without adding any water.
- Add this ground mix to the chopped lemon, along with salt and asafoetida.
- 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.
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
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.
Originally posted in 2015, this recipe has now been updated with a recipe card, fresh images, and nutritional details.
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
Oh nice. Thanks Kalyani.
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!
Please do try Valli. I am sure you will love it. Thanks
must be tart and tangy
Yup. Thanks a lot
this looks beautiful…and loved the presentation
A nice and healthy pickle, good one.
Bookmarked. It sounds very interesting since Indian pickles without oil seems impossible.
Lemon pickle looks amazing.
Love this tangy no oil version.
Love that zero oil concept, pickle looks irresistible..
Love your version. Trying it next time!
Looks delicious.It must be treat for pickle lovers.
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…. :)
Mouthwatering pickle and love the bowl you served it in.
Very nice Sri :) I am not a pickle person but whenever I see fresh lemons, I feel like making some :)
My mouth is watering!
This is one pickle that is so simple yet can be had any time…lovely clicks.
Quick and simple pickle
Healthy and droolsome pickles…
I love lemon pickles.Will try your recipe soon.