Department of Cultural Affairs, Government of Kerala

Kerala Culture

Wild Lemon Curry Pickle


Chopped Wild lemon – 2 cup
Chopped green chilies – 4 nos
Chili powder – 2 tsp
Coriander powder – 1 tsp
Asafoetida powder – 1tsp
Jaggery – 1 piece
Vinegar – ¼ cup
Mustard seeds – 1 tsp
Salt – as required
Dried red chilies – 4 nos
Curry leaves – as required
Gingelly oil – ¼ cup

Method of Preparation:

Splutter mustard seeds in hot gingelly oil. To this add curry leaves and dried red chilies. Then add wild lemon and green chilies, sauté well. In a bowl add vinegar and dry curry powders (chili, asafoetida & coriander). Add this mixture to the pan on flame. Add required amount of salt and jaggery to it and let it boil. Allow it to cool and serve.


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