Nimbu Ka Achar Benefits: Is Lemon Pickle Good for You? (+ Khatta Meetha Recipe)

A spoon of lemon pickle a day adds flavour, wakes up your appetite and helps digestion. Lemons are a good source of vitamin C, and the pickle keeps their tangy taste for months. The one thing to watch is salt. About one teaspoon a day is enough.

Here are the real benefits and side effects of nimbu ka achar, how much to eat, the different kinds, and an easy homemade khatta meetha recipe.

Benefits of nimbu ka achar

1. Wakes up your appetite. Its sharp, tangy taste makes your mouth water. That's why grandmothers serve nimbu ka achar after an illness, or whenever someone doesn't feel like eating.
2. Helps digestion. Lemon pickle is often spiced with black pepper, cumin, ajwain and dry ginger (saunth). Indian kitchens have used these spices for digestion for generations.
3. Vitamin C. Lemons are a good source of vitamin C. Some of it is lost during pickling, but the pickle still carries lemon's flavour and goodness.
4. Makes plain food tasty. A spoon of lemon pickle lifts khichdi, dal-chawal, curd rice or a simple paratha.
5. An oil-free option. Khatta meetha lemon pickle is often made without any oil, which suits people cutting down on oil.

What happens when you eat lemon pickle?

In small amounts, lemon pickle makes meals tastier and helps heavy food feel lighter. In large amounts, you get too much salt, too much sourness, and (in sweet pickles) extra sugar.

Side effects of lemon pickle

1. High salt. Like every pickle, lemon pickle is salty. This matters if you have high blood pressure. Read Is achar good for blood pressure?
2. Acidity. Because it's sour, people with acidity or heartburn should eat less, and never on an empty stomach.
3. Sugar in sweet versions. Khatta meetha lemon pickle contains sugar. If you have diabetes, choose a salty, unsweetened lemon pickle instead. Read Is achar good for diabetes?
4. Tooth enamel. Very sour foods can wear down tooth enamel over time. Eat it with meals, in small amounts.

How much lemon pickle can you eat a day?

For most healthy adults, about one teaspoon a day with meals is a sensible amount. If you've also eaten papad, namkeen or another pickle that day, have less. If you have blood pressure, kidney or diabetes concerns, ask your doctor.

Types of lemon pickle: which one should you choose?

FarmDidi's khatta meetha nimbu ka achar is made with hand-picked kagzi lemons and spices like red chilli, black pepper, black cardamom, dry ginger, cumin and clove. It has no oil and no chemical preservatives, and it's Jain friendly.

See all options in the Lemon Pickle collection.

How to make khatta meetha nimbu ka achar at home

Ingredients (about 1 jar):

• 12 yellow lemons (about 500 g)
• 3 tablespoons salt
• 1 cup sugar or jaggery (about 200 g)
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• ½ teaspoon black salt
• ½ teaspoon black pepper powder

Method:

1. Wash the lemons and dry them completely with a cloth. Even a little moisture can spoil the pickle.
2. Cut each lemon into 8 pieces and remove the seeds.
3. Mix the pieces with salt and fill them into a clean, dry glass jar.
4. Keep the jar in the sun for 7–10 days, shaking it once a day, until the peels turn soft.
5. Add the sugar or jaggery and all the spices, and mix well.
6. Keep the jar in the sun for another 7–10 days, until the sugar melts into a thick syrup.
7. Always use a dry spoon, and keep the jar closed.

No time for three weeks of sun-curing? Our Didis make Khatta Meetha Nimbu ka Achar the same traditional way.

Frequently asked questions