Lemon Ginger Pickle: No-Oil Recipe for Everyone

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

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.

Explore more pickles

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

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