Lemon Pickle

Lemon Pickle or Nimbu Ka Achaar recipe is a quick and easy way of making the traditional spicy and tangy Indian condiment with very few ingredients easily available in our kitchen.

It is a popular pickle recipe made with lemons cut into pieces and mixed with red chili powder, salt, turmeric, mustard seeds, fennel seeds, carom seeds, cumin seeds, combined together and store for a period of time. Lemon Pickle is one spicy tangy no-oil pickle that is usually served with dal-rice or paratha or puri.

Pickle is something that is by default always available at home. Lemon, Chili and Mango Pickle is my all time favorite pickle. Last week I got fresh limes from Indian store. So thought of making some fresh batch of it. Its a great way to add some zest in your Indian food as Indian meal is not complete without a selection of side dishes and condiments.

In the summers, I make a large batch of Mango pickle, Gajar Mooli Ka Achar and use it for the remaining year. This year I also made Stuffed Green Chili Pickle and Pickled onion.

This is not an instant lemon pickle recipe and need some sunlight and a few days is required to get mature, but the method is quick and very easy. Since this pickle will be matured in the sun so its self-life will increase and can be stored for months.

This is an easy method and the pickle is ready to be served in about two weeks. When stored in a clean dry jar, the pickle lasts for months.

Do try other recipes:

• Stuffed Red Chili Pickle (Lal Mirch ka Bharwa Achar)
• Instant Green Chili Pickle
• Stuffed Green Chili Pickle
• Sirke Wala Pyaz
• Punjabi Mango Pickle
• Gajar Mooli Ka Achar
• Red Chili Pickle (Lal Mirch Ka Achar)

Preparation Time: 10mins  ∏  Cooking Time: 2mins(+Resting Time)  ∏  Servings: 1 Jar

Level: Beginners (Easy)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

Step1: Firstly rinse medium-sized lemons or lime very well in water. Then spread them in a plate or kitchen towel and let them dry naturally at room temperature. You can even wipe them dry very well with a clean kitchen towel or napkin.

Remove the ends, cut lemons into 4 or 8 parts equally and remove the seeds if any. Keep aside.

Step2: Heat a skillet or pan on low-medium heat, add 1 tablespoon cumin seeds,1 tablespoon carom seeds,1 teaspoon fennel seeds, 1 tablespoon black pepper corns,1 tablespoon mustard seeds (black or yellow),1 black cardamom, 6-7 cloves, 2-3 green cardamom. 

Dry-toast until fragrant. It will take around 2-3 minutes. (Do not brown it). Transfer it to a plate and let it cool down.

Step3: Transfer it to a blending jar and grind to a coarse powder using a grinder, spice mill, or mortar pestle. Transfer and keep aside.

Step4: Transfer the chopped lemon in a large bowl or plate. Add 1/4 teaspoon asafoetida (hing), 1/2 teaspoon turmeric powder, 2 tablespoon chili powder, 2 tablespoon black salt, 1 tablespoon salt (regular).

Step5: Squeeze the 3 lemons and take around 2-3 tablespoon lemon juice and add it to lemons. Also add prepared ground spice mix. Instead of lemon juice, vinegar can also be added.

Step6: Mix everything really well. If require add more lemon juice and salt.

Step7: Transfer the spice mixed lemon into a clean and dry glass or ceramic jar.

Step8: Keep the Lemon pickle in a glass jar with the lid under the sunlight for 4-5 days. Every day shake the jar so that pickle is evenly mixed. The pickle should be ready in 1 week.

Step9: Pickle will be ready when the lemon turns soft and changes color. Lemon Pickle is ready to be served. You can preserve this lemon pickle in air tight container for up 1 year.

Tips:

• Keep in sun for 4 to 5 days or till the pickle has become soft and matured, Keep shaking every day. You can start eating this pickle after 1 week but it’ll taste better the longer it ages.
• When making the pickle, make sure there is no moisture on the lemons, knife, chopping board, bowl and the jar.
• Buy fresh tender lemons which has soft skins and avoid using lemons which have become discolored from outside.
• Always use dry spoon when you serve the pickle so that shelf life will be more.
• Instead of drying it with a paper towel alternatively, you may sun-dry it for 2-3 hrs to remove the moisture.
• If you don’t like the taste of carom seeds, you can skip it.