Spicy Lemon Pickle

Nimbu Achar/ Spicy Lemon Pickle

India is a country of flavors, spices and aromatics . There are so much variation in culture , habitat , and tradition from one state to the other . This vast fluctuation can be thoroughly researched via cuisine of this wonderful country. A single dish is prepared in thousands way from one place to another.

The area of this allomerism is widely explained if we pick one simple recipe like a pickle. For example, if you say lemon pickle there are thousands of ways to prepare it or we can say that each house has its own recipe. I am so beaming to be part of this permutation yet the combination of wholeness.

To make this lemon pickle I used the same spices that I add in my Mango Pickle and it turned out amazing. Unlike the No Oil Lemon Pickle, this one is made with mustard oil and it stays fresh for more than a year.

Ingredients needed for Lemon Pickle

• First, Lemons: I used the big sized lemons that we get here. About 8-10 are enough to make a big one-kilogram jar.

• Salt: It acts as a preservative and increases the shelf life of pickle. So it may seem you are adding more salt but believe me it is all ok.

• Spices– Fennel seeds, nigella seeds, fenugreek seeds, and mustard seeds are the common pickle spices that we normally use to make pickles.

• Asafetida– Adds a very nice flavor in the pickle.

• Mustard oil– Mustard oil makes the best pickle but if you want you could replace it with sesame oil, or olive oil as well.

How to make the lemon pickle

First, of all, wash and pat try the lemons. Cut them into small wedges or cubes. Heat the mustard oil in a pan up to the smoking point. Now turn the heat on low and add asafetida and the ground spices. Stir for a minute. Remove from heat and add the salt, red chili and turmeric powder.

Now add this spice mix to the lemons, toss really well to get the spices coated. Transfer the pickle into a sterile glass jar.

Sun bask for at least 10 days, shake once daily and it will be ready to it when the lemon is slightly softa and flavors are infused.

Tips and suggestions

Make sure the pickle is halfway dunked in mustard oil. If the oil seems less in the jar, heat up another 1/4 cup of oil to smoking point and let it cool and then add in the pickle.

Sun basking will help the pickle get ready sooner but if you don’t have access to sun, just keep it in a warm place and it will be ready in 10-15 days or so.

Sometimes pickles get bad and that happens if the amount of salt is less, make sure to check and if it is less add more.

Looking for more such amazing food recipes to get some ideas for your lunch and dinner ideas? Do not miss my Multani Moth Kachodi and Ram Ladoo and the best one’s Samosa.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Lemon Pickle (Nimbu Ka Achar)

Sapana Behl

This lemon pickle is It’s extremely lip smacking and finger licking just like store-bought.

No ratings yet

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 3 minutes mins

Total Time 3 hours hrs 3 minutes mins

Course Condiments, Side Dish

Cuisine North Indian

Servings 1 medium jar of a kg

Calories 152 kcal

Equipment

• Saucepan

Ingredients

  

1x2x3x

• 8 big lemons
• 1/2 teaspoon aseftida
• 4-6 tablespoons salt
• 1 teaspoon turmeric powder
• 1 tablespoon chili powder adjusted to taste
• 1/2 cup mustard oil
• To be coarse ground
• 1 tablespoon fennel seeds /Saunf
• 2 tablespoon mustard seeds/Sarson
• 1 tablespoon fenugreek seeds/Methi
• 1 tablespoon nigella seeds /kalonji

Instructions

 

• Grind seeds under “to be ground “together, coarsely.
• Wash and pat dry lemons thoroughly. Slice into small wedges.
• Heat mustard oil to smoking point and turn the heat on low so the oil is a bit cooled and not too hot. Add asafetida and the ground spices, stir and add turmeric, salt, and red chilly powder.
• Remove from heat and add lemon wedges. Mix well, transfer whole content to a sterile glass jar.
• Let it mature for at least 10 days. Shake and sun bask occasionally.
• Serve with main course.

Nutrition

Calories: 152kcalCarbohydrates: 32gFat: 5gSodium: 7049mgPotassium: 423mgFiber: 14gSugar: 7gVitamin C: 133mgCalcium: 78mgIron: 2mg

Keyword Lemon Pickle, Nimbu ka achar

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Lemon Pickle and please do share your tips and tricks with me.

Don’t forget that you can also find me on Youtube, Facebook, Twitter, Instagram, and  Pinterest.

Best Regards,
Sapana Behl