Lemon pickles, also called "nimbu ka achaar" in Hindi, are a very popular Indian pickle. People all over India enjoy lemon pickles with rotis, parathas, rice dishes, and even plain meals. This easy recipe will show you how to make authentic lip-smacking lemon pickles at home using the right mix of spices and the sourness of fresh lemons. Follow the step-by-step instructions to make your batch of delicious lemon pickle.
Ingredients:
- 8-10 lemons (fresh and juicy ones)
- 1 cup jaggery (gur)
- 1.5 teaspoons red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon roasted cumin powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon asafoetida (hing) powder
- 2 teaspoons sugar
- 3 teaspoons salt
- 1 teaspoon oil (sunflower, peanut, or sesame oil)
How to Make Lemon Pickle: Step by Step guide
- Gather all the required ingredients for making the lemon pickle.
- Rinse the lemons thoroughly under running water to remove any dirt or impurities. Pat them dry with a clean kitchen towel, ensuring no moisture remains on the surface.
- Cut the lemons into bite-sized cubes or chunks of your desired size.
- Place a pan or kadhai over medium heat and add the jaggery (1 cup) to it.
- After a minute or so, you'll notice the jaggery starting to melt and liquefy.
- Continuously stir the melting jaggery with a spatula or spoon.
- Now, incorporate the following spice powders:
- Red chilli powder (1.5 tsp)
- Coriander powder (1 tsp)
- Roasted cumin powder (1/2 tsp)
- Turmeric powder (1/2 tsp)
- Asafoetida (hing) powder (1/4 tsp)
-
Sugar (2 tsp)
- Season the mixture with salt (3 tsp) and mix well.
- Continue stirring the spice-jaggery mixture over low heat.
- Drizzle in 1 tsp of oil (sunflower, peanut, or sesame) to give the pickle a nice shine.
- Cook for another minute, allowing the mixture to gently bubble. Then, turn off the heat.
- Immediately add the chopped lemons to the hot spice-jaggery mixture.
- Using a spatula or spoon, gently fold and coat the lemon pieces evenly with the mixture.
- Remove the lemon mixture into another bowl or pan. Allow to cool completely.
- When cooled, transfer the pickle into a sterilised glass jar. Cover tightly and let it rest for 2-3 days. You can keep it for 4-5 days also.
After 3-4 days the lemons will release moisture and blend nicely with the spices and jaggery. You can also keep in the sun for 2 days if desired. Make sure to refrigerate the pickle once it's ready.
Conclusion
There you have it – a step-by-step guide to crafting your very own batch of Nimbu ka khatta meetha Achar. With its simplicity and versatility, this lemon pickle is sure to become a common side dish in your kitchen.
So, what are you waiting for? Roll up your sleeves, gather your ingredients, and get ready to savour the irresistible flavours of this Indian pickle. Happy pickle-making to you!
Also, you can check out our homemade nimbu ka achar, which is available in our Farmdidi pickle store.
