Lemon Chili Achar in water – Authentic Hala Heritage Recipe

This recipe is very close to our heart. Lemon & Chili Pickle in water (Lemo & Hari Mirch ka Pani wala Achar) recipe is running in our family for more than a century. You will not find this in stores but be aware that you will never want to run out of this once you make it. Special Thanks to Professor Dr Mehrunisa who helped us make this beautiful recipe and share it with the world. Mehrunisa is a soil scientist and PHD in analytical chemistry, She loves to cook and grow her own kitchen garden. #FoodFusion #HappyCookingToYou #digitalammi #pickle #recipes

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-Lemon 2 kg (use thin skinned lemons)

-Water 2 litres or as required

-Namak (Salt) preferably non iodized 1 Cup

-Haldi powder (Turmeric powder) 2 tsp

-Sirka (Vinegar) ¼ Cup

-Sarson ka tel (Mustard oil) ¼ Cup

-Hari mirch (Green chillies) 200g



-Wash lemons thoroughly & pat dry with kitchen towel.

-Cut both ends of lemon & cut from the center with the help of a knife.

-In a kettle,add water,bring it to boil & let it cool until lukewarm.

-In a bowl,add salt,turmeric powder & mix well.

-Sprinkle salt & turmeric mixture in cut of lemons & add them in a dry & clean jar.

-Add vinegar,mustard oil,lukewarm boiled water & mix well,cover with muslin cloth & tie with kitchen thread & cover with lid.

-Keep in sunlight for 2-4 hours every day for 1 week & stir jar occasionally.

-Remove the stalk & slit green chillies.

-Add in lemon achar & mix well,cover with muslin cloth & tie with kitchen thread & cover with lid & continue keeping in sunlight for 3-4 days & stir jar occasionally in between.

-After 1 week,lemon chilli pickle is ready!


-Lemon should not be thick skinned.

-Lemon should be fully submerged in water.

-Stir it daily with a clean spoon.

-Keep the jar in sunlight at day time while stay indoors at night.

-Add green chillies only when lemon is tender.

-Always use clean spoon inside pickle jar.

Recipe By: Kanwal Mohsin

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