PicklesDurban Indian

Mum’s Lemon Pickle

Name: Mum’s Lemon Pickle
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Cuisine: Durban Indian, South African
Ingredients: 4 large lemons; 1 cup white sugar; 1 cup water; 1 tablespoon white vinegar

This is another one of those recipes where the measurements are simple, but the flavour comes from knowing how the ingredients should look...

By DenisiyaPublished on August 25, 2026

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Prep Time15 mins

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Cook Time3 mins

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Total Time18 mins

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Servings

This Recipe Makes ± 1 x 200 Gram Jar

How My Mum Makes It – Episode 11

This is another one of those recipes where the measurements are simple, but the flavour comes from knowing how the ingredients should look and taste along the way – something my mum has learned from years of making it.

It’s sweet, sour, spicy and packed with flavour, and once it has had time to rest, it makes the perfect accompaniment to so many Indian dishes.

The lemons are gently cooked in a sweet-and-tangy syrup until tender, then combined with a hot tempering of curry leaves, cinnamon, mustard seeds, wet pickle masala and chilli flakes. The result is a bold, spicy pickle that gets even better as it rests.

My mum likes her pickle spicy, so this recipe has a generous amount of chilli flakes and pickle masala. You can absolutely reduce either depending on your preferred heat level.

How Spicy Should Lemon Pickle Be?

This is completely up to you! We like ours spicy, which is why this recipe uses ½ cup each of wet pickle masala and chilli flakes.

For a milder pickle, simply reduce the amount of pickle masala and/or chilli flakes to suit your taste. You can adjust both according to your preferred heat level.

Storing Mum’s Lemon Pickle

Transfer the completely cooled pickle into a clean, sterilised and completely dry 200g glass jar. Make sure no water gets into the jar, as moisture can encourage spoilage.

Keep the jar tightly sealed and store it in a cool, dry place away from direct sunlight. Once opened, refrigerate and always use a clean, dry spoon when serving.

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Ingredients

Scale:

Base Yield:

4 large lemons
1 cup white sugar
1 cup water
1 tablespoon white vinegar

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Step-by-Step Instructions

Cut the ends off the lemons, then cut them into small cubes. Remove and discard all the seeds.
Add the sugar and water to a pot over high heat.
Stir until the sugar has completely dissolved.
Reduce the heat to low and simmer for 5 minutes, until slightly thickened.
Add the vinegar and mix well.
Add the chopped lemons and stir to coat them in the syrup.
Cover and cook over medium-high heat for 3 minutes.
Remove the lid and continue cooking for 10 minutes, stirring occasionally. The lemons should be tender but still hold their shape, you don’t want them to become too soft or mushy.
Remove from the heat and allow the lemon mixture to cool completely.
Once the lemon mixture has cooled, prepare the hot tempering.
Heat the vegetable oil in a pan over medium-high heat. Add the curry leaves, cinnamon sticks and mustard seeds.
Stir and sauté until the mustard seeds begin to pop.
Add the wet pickle masala and chilli flakes.
Mix well and cook for 2 minutes, allowing the spices to cook in the oil.
Pour the hot pickle mixture into the cooled lemon mixture.
Mix thoroughly until everything is well combined.
Allow the pickle to cool completely before transferring it to a clean, dry jar.
The pickle may seem a little loose when you first bottle it, but it will thicken as it rests. Allow it to sit for at least 24-48 hours for the flavours to develop and the consistency to settle. It will continue to mature and thicken over the following days.
For the best quality, use within a few weeks and refrigerate after opening. If you notice mould, fermentation, an unusual smell or any other signs of spoilage, discard it.
Mum’s lemon pickle is perfect alongside a traditional Indian meal. A little goes a long way because of its sweet, sour and spicy flavour – although, if you’re anything like us, you might find yourself going back to the jar for just one more spoonful.