lemon pickle recipe | nimbu ka achar | instant lemon achar recipe

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lemon pickle recipe | nimbu ka achar | instant lemon achar recipe with detailed photo and video recipe. a popular indian pickle recipe prepared with with lime / lemon, oil, salt and chilli powder. often referred with other names like sweet lime pickle or sweet lemon pickle is typically served as a side dish to curd rice or roti / chapathi to provide additional flavour.
lemon pickle recipelemon pickle recipe | nimbu ka achar | instant lemon achar recipe with step by step photo and video recipe. basically this is an instant nimbu ka achar recipe where the limes are pressure cooked which skips the entire marination process. the spice involved in this pickle is very similar to aam ka achar / mango pickle and carrot pickle or any other indian pickle recipes but the sourness of lemon takes this recipe to next level.

i have shared quite a few pickle recipes till now, but lemon pickle was highly requested recipe. hence i though of sharing this bitter, sour and spicy nimbu ka achar recipe. however, i have gone with instant version as compared to the traditional one. basically in traditional pickle recipes, the lemons are soaked and marinated in salt plus vinegar water for a week or more. later it is then spiced with chilli powder, mustard and fenugreek powder. however, to hasten the process, lemons are pressure cooked and then it is followed with same spice powder.

nimbu ka achar

while the preparation of lemon pickle is is extremely simple, but few simple tips and suggestions to make it more perfect. firstly, limes should not be cut and then pressure cooked for this recipe. if done so, the limes would turn bitter and cannot be consumed. secondly, i always recommend to use thin skinned lemons for lemon pickle. furthermore, i would recommend to use yellow coloured limes as compared to green coloured limes. unfortunately, i could not get the yellow coloured limes here in australia, hence i used green limes.

finally, i would request you to check my other pickle recipes collection and chutney recipes collection. particularly, carrot pickle, mango pickle, tomato thokku, tomato chutney, onion tomato chutney, capsicum chutney and hotel style coconut chutney recipe. in addition do visit my other recipes collection like,

lemon pickle or nimbu ka achar video recipe:

recipe card for lemon pickle or nimbu ka achar recipe:

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lemon pickle recipe | nimbu ka achar | instant lemon achar recipe
 
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easy lemon pickle recipe | nimbu ka achar | instant lemon achar recipe
Author:
Recipe type: pickle
Cuisine: indian
Serves: 1 small box
Ingredients
  • 5 lime or lemon, preferably yellow coloured and thin skinned
  • 1 cup water
  • 2 tsp kashmiri red chili powder / lal mirch powder, add more if you prefer spicy
  • ½ tsp turmeric powder / haldi
  • 1 tsp mustard powder
  • ¼ tsp methi / fenugreek seeds, dry roasted and powdered
  • 1 tbsp salt, adjust to your taste
  • 2 tbsp lemon juice
for tempering:
  • 3 tbsp mustard oil / any oil
  • 1 tsp mustard / rai
  • ½ tsp hing / asafoetida
Instructions ( 1 cup =255 ml)
  1. firstly, in a pressure cooker take lemon / lime. use yellow coloured and thin skinned lemon to avoid the bitterness.
  2. also add approx. 1 cup of water.
  3. and pressure cook for 5 whistles or boil till lemons are soft. make sure not to cut the lemon and cook, as the juice turns bitter.
  4. lemon looks soft and might have few cuts on them. do not worry, as it indicates lemons are cooked well.
  5. now take off the cooked lemon leaving behind the water.
  6. cut the lemons into quarter pieces or pieces as you desire.
  7. additionally add red chili powder, turmeric, mustard powder, methi powder and salt.
  8. also add lemon juice as required to adjust the consistency.
  9. mix well and keep aside.
  10. now prepare the tempering, by heating mustard oil or any oil. be generous in addition of oil, as they help pickle to store longer.
  11. add mustard seeds and hing.
  12. allow to splutter.
  13. further pour the tempering onto the prepared pickle.
  14. give a good mix making sure the oil is floating from sides.
  15. finally, serve instant lemon pickle immediately or store in a airtight container. pickle stays fresh for a week without refrigerating.


how to make instant lemon pickle or lemon achar recipe:

  1. firstly, in a pressure cooker take lemon / lime. use yellow coloured and thin skinned lemon to avoid the bitterness.
    lemon pickle recipe
  2. also add approx. 1 cup of water.
    lemon pickle recipe
  3. and pressure cook for 5 whistles or boil till lemons are soft. make sure not to cut the lemon and cook, as the juice turns bitter.
    lemon pickle recipe
  4. lemon looks soft and might have few cuts on them. do not worry, as it indicates lemons are cooked well.
    lemon pickle recipe
  5. now take off the cooked lemon leaving behind the water.
    nimbu ka achar
  6. cut the lemons into quarter pieces or pieces as you desire.
    nimbu ka achar
  7. additionally add red chili powder, turmeric, mustard powder, methi powder and salt.
    nimbu ka achar
  8. also add lemon juice as required to adjust the consistency.
    nimbu ka achar
  9. mix well and keep aside.
    nimbu ka achar
  10. now prepare the tempering, by heating mustard oil or any oil. be generous in addition of oil, as they help nimbu ka achar to store longer.
    instant lemon achar recipe
  11. add mustard seeds and hing.
    instant lemon achar recipe
  12. allow to splutter.
    instant lemon achar recipe
  13. further pour the tempering onto the prepared pickle.
    instant lemon achar recipe
  14. give a good mix making sure the oil is floating from sides.
    instant lemon achar recipe
  15. finally, serve instant lemon pickle immediately or store in a airtight container. pickle stays fresh for a week without refrigerating.
    nimbu ka achar


notes:

  • firstly, use thin skinned yellow lemon to avoid bitterness.
  • also to store lemon pickle for longer time, instead of pressure cooking, soak lemon pieces in salt.
  • additionally, to increase the gravy of pickle, add more lemon juice.
  • finally, salt and oil act as preservatives in storing lemon pickle for longer time.

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Hebbar's Kitchen is all about Indian veg recipes. This blog is managed by me Archana and my husband, Sudarshan. I try to post my recipes with simple & easily available ingredients from kitchen. These posts are usually supported by short videos and photo recipes. Learn interesting recipes and share your feedback, as your feedback means a lot to me.

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