Learn to make my mother's homemade Indian lemon pickle recipe. It's simple, easy, and bursting with flavors. Plus I've included all the expert top tips!
Prep Time30 minutesmins
Cook Time5 minutesmins
Total Time35 minutesmins
Course: Condiment
Cuisine: Indian
Keyword: indian lemon pickle, nimbu achar, nimbu ka achar
Author: Sandhya Hariharan
Ingredients
7cuplemonswashed, dried and sliced
½ -1cuptable salt
½ -1cupred chilli powder
1tspturmeric powder
Pickling spices
1tspmethi seeds
1tspmustard seeds
5dried red chilli
Tempering
1/2cupsesame oil
1tspasafoetida 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.
Notes
NotesStart with 1/2 cup salt when adding to the lemon mixture. Taste and add more accordingly.With Chilli powder, if you like it spicy, add 1 cup of red chilli powder. Like it less spicier, add 1/2 a cup.