Nimbu ka achar(Lemon pickle) is a simple, traditional Indian condiment with spicy and tangy flavors. Often served in Indian restaurants in the UK with poppadoms and poppadom dips. I'll show you how to make the authentic way, like my mum makes.
Homemade Nimbu Achar - my Indian lemon pickle recipe
You can make this Indian lemon pickle with only 3 simple ingredients: lemon, salt, and red chili powder. However, adding tempering oil will extend the shelf life of this delicious pickle, while adding homemade pickling spice mixture will elevate the flavors. The recipe is simple to follow.
The only effort involved is prepping the lemon and powdering pickling spices.
For over two decades, I've been bringing back my mother's homemade lemon pickle from India. When it ran out too quickly last year, I had to learn how to make it at home. Luckily, it tastes just like my mother's version and is incredibly delicious.
When stored properly, this lemon pickle can last up to a year at room temperature. Also, you don't have to store it in the fridge.
Traditional way to pickle lemon
This traditional Indian lemon pickle is easy to make and doesn't require cooking, except for warming the tempering oil and salt. It doesn't include garlic, making it suitable for consumption any day. In India, my mother uses a ratio of seven cups of chopped lemon to one cup each of chilli powder and salt, but I recommend starting with half the amount of salt.
Ingredients
For this nimbu ka achar pickle, you'll need:
- Lemons: Opt for seedless varieties like Jaffa, juicy California lemons, or Indian lemons for best results.
- Salt: Acts as a natural preservative in the recipe.
- Chili powder: Adds the perfect level of spice to the pickle.
- Turmeric powder: Enhances both the flavor and color of the pickle.
- Sesame oil and asafoetida: Essential for tempering and adding depth of flavor.
- Pickling spice mixture: Comprises methi seeds, mustard seeds, and dried red chillies.
Pickling spice mixture
In a pan, toast fenugreek or methi seeds, mustard seeds, and dried red chilies until they become aromatic.Transfer the toasted spices to a blender jar and grind them into a fine powder. Add it to the pickle in the last step along with tempering oil.
Tempering oil
Heat the sesame oil until hot. Then add the asafoetida(hing). Turn it off. When the infused oil is cool to touch, you can then add it to the lemon pickle.
How to Make Indian Lemon Pickle (Nimbu ka Achar)? : Step by Step
- Wash and dry the lemons, then cut them into 8 pieces each.
- In a glass bowl, mix together the lemons, half of the salt, chili powder, and turmeric. Cover the bowl and let it sit for at least 4 days, stirring once daily until the lemons are well-marinated. Over this time, the lemons will release liquid, become softer, and turn slightly less bright yellow. They will also soften. Taste and adjust salt if necessary.
- On the 4th day, prepare the pickling spice and tempering oil as described above. Combine the spice, oil, and lemon pickle in the bowl, mixing well.
- Store the pickle in glass jars, ensuring they are covered well. It can be stored for up to 1 year at room temperature. At this stage, the peel may retain some firmness, but it gradually becomes softer with time.
Top Tips to make authentic Nimbu ka achar
- Roast the salt on low flame until it's warm before adding it to the pickle. This simple step enhances the pickle's shelf life.
- Opt for lemons with thin skin for better results.
- Choose sweeter and juicier lemons like Jaffa or Meyer lemons to elevate the flavor.
- Using tempering oil extends the shelf life and acts as a natural preservative, so it's essential not to skip this step.
- Freshly powder the spices for the pickling spice mixture instead of using ready-made powdered spices.
- If making a large batch, avoid adding all the salt at once. Start with half the amount and adjust after 4 days based on taste.
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Homemade Indian lemon pickle recipe below
Easy Nimbu ka Achar recipe ( Indian lemon pickle)
Print Pin RateIngredients
- 7 cup lemons washed, dried and sliced
- ½ -1 cup table salt
- ½ -1 cup red chilli powder
- 1 teaspoon turmeric powder
Pickling spices
- 1 teaspoon methi seeds
- 1 teaspoon mustard seeds
- 5 dried red chilli
Tempering
- ½ cup sesame oil
- 1 teaspoon asafoetida hing
Instructions
- Wash and dry the lemons, then cut them into 8 pieces each.
- In a glass bowl, mix together the lemons, half of the salt, chili powder, and turmeric. Cover the bowl and let it sit for at least 4 days, stirring once daily until the lemons are well-marinated. Over this time, the lemons will release liquid, become softer, and turn slightly less bright yellow. They will also soften. Taste and adjust salt if necessary.
- On the 4th day, prepare the pickling spice and tempering oil as described above. Combine the spice, oil, and lemon pickle in the bowl, mixing well.
- Store the pickle in glass jars, ensuring they are covered well. It can be stored for up to 1 year at room temperature.
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