Lemon Substitute: Best Alternatives for Indian Cooking

When a recipe calls for lemon, a sour citrus fruit used to brighten dishes, balance richness, and preserve color in Indian cooking. Also known as citrus juice, it's a quiet hero in biryani, dosa batter, and chutneys. But what if you’re out? Or allergic? Or just don’t have one on hand? You don’t need to skip the dish—you just need the right swap.

Indian cooking doesn’t rely on lemon alone for acidity. The real key is tamarind, a tangy fruit pulp used for centuries in South Indian curries and rasam. It’s deeper, sweeter, and more complex than lemon, but it does the same job: cutting through oil, lifting spices, and making flavors pop. Then there’s lime, a close cousin that works in almost every recipe where lemon is called for. In fact, in many parts of South India, lime is the default souring agent—not lemon. If neither is available, vinegar, especially rice vinegar or coconut vinegar, can step in. Use half the amount you’d use for lemon juice—it’s stronger. Apple cider vinegar adds a hint of fruitiness, while white vinegar is clean and sharp, just like lemon.

Some people try yogurt or buttermilk as a substitute, but that’s not the same. Those add creaminess, not brightness. You need acid, not fat. That’s why a pinch of citric acid powder works in a pinch—it’s pure sourness, no water, no pulp. Just dissolve a quarter teaspoon in a tablespoon of water and add it like juice. And if you’re making chutney? Try green mango powder (amchur). It’s dried, powdered unripe mango, and it’s the go-to souring agent in North Indian kitchens. It’s not lemon, but it’s the next best thing.

You’ll find these swaps used across the recipes here: in biryani where lemon lifts the spices, in dosa batter where it helps fermentation, in chutneys where it balances sweetness. The posts below show you exactly how to replace lemon without losing the soul of the dish. No guesswork. No failed meals. Just real fixes from real Indian kitchens.