Lemon Pickle Recipe | Nimbu Ka Achar | Lime Pickle

Lemon Pickle Recipe aka Nimbu Ka Achar with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel.  This Lime Pickle is one of the basic recipes made in almost all the Indian households when summer is in peak. Though there are many variations like instant ones, the method I have shared here is an authentic process, starting from chopping the lemons, dry to remove the moisture content, fermenting for few days in sunlight and finally seasoning it. Always choose yellow coloured juicy lemons for a good taste and ensure the knife, chopping area, jar used is completely dry to avoid the pickle from spoiling. This pickle is always an evergreen combination with Curd Rice, Lemon Rice and even with Drumstick Sambar. If interested, check my Tamil New year / Vishu recipes here…

Check my other Summer Recipes like

• Instant Mango Pickle
• Koozh Vadam
• Tomato Pickle
• Avakkai Mango Pickle
• Jigarthanda

Elumichai Oorugai Recipe

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Lemon Pickle Recipe | Nimbu Ka Achar | Lime Pickle

Prep Time

15 mins

Cook Time

3 mins

Soaking Time

5 d

 

Lemon Pickle Recipe aka Nimbu Ka Achar is one of the basic recipes made in almost all the Indian households when summer is in peak. This lime pickle is always an evergreen combination with Curd Rice, Lemon Rice and even with Drumstick Sambar.

Course: Pickles

Cuisine: Indian

Keyword: Lemon Pickle Recipe, Lime Pickle, Nimbu Ka Achar

Servings: 1 Small Jar

Calories: 152 kcal

Author: Priya Santhamohan

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

• 10 Lemon
• 1/2 tsp Turmeric Powder
• 2 tbsp Chilli Powder
• 2 Pinch Fenugreek Powder
• 1/4 Cup Salt

For Seasoning

• 1/4 Cup Sesame Oil
• 1 tsp Mustard Seeds
• 1 Generous Pinch Hing
• 2 Pinch Fenugreek Powder
• 2 tsp Chilli Powder

Instructions

1. First, measure and keep all the ingredients ready. Rinse the lemons well and then wipe it in a clean cloth or kitchen tissue. Ensure there is no moisture in the lemons, chopping board, and knife or else it gets spoiled soon.
2. Cut the lemons into equal-sized pieces and discard the seed. Keep the chopped lemons in a cloth for 15 minutes to remove the excess moisture.
3. In a dry and clean bowl (glass or ceramic), add the lemons, turmeric powder, chilli powder and salt.
4. Mix it with a dry ladle, then cover it with a cloth and keep it in sunlight for 4 to 5 days. Open the cloth every day and give a quick mix. The lemon pieces would have softened now.
5. For Seasoning: To a pan, add the sesame oil and heat it.
6. Now, add the mustard seeds and once it starts to splutter, add the fenugreek powder and hing.

7. Add the softened lemons and cook in medium flame for 2 to 3 minutes. Once it cools down, transfer it to a clean and dry container.

   Enjoy this Lime Pickle with Millet Curd Rice.

Recipe Video

Recipe Notes

Tips for Nimbu Ka Achar

1. Use Fresh, juicy, yellow colour lemons with dense skin for a good taste.
2. Always, rinse and dry the lemons, knife, chopping board, storing jar thoroughly. Ensure there is no moisture content at all, to avoid the Lime Pickle from spoiling.
3. Addition of salt while sun drying the pickle, helps to increase the shelf life of the Lemon Pickle Recipe. You can use rock salt / kal uppu too.
4. Use Kashmiri chilli powder for a bright colour and adjust chilli powder as per spice level required.
5. Don't skip methi seeds / fenugreek powder as it helps in fermenting the pickle and adds a nice flavour.
6. Sun drying the pickle for 4 to 5 days is a must for the pickle to turn soft and mature. It helps to reduce the bitterness from the lemons.
7. Mix the pickle every day before sun drying and keep it inside the fridge or kitchen counter during nightime.
8. This recipe can be doubled or tripled as per requirement.
9. This Nimbu Ka Achar stays good for 4 to 5 months under refrigeration.

Nimbu Ka Achar

Method for Lemon Pickle Recipe

1. First, measure and keep all the ingredients ready. Rinse the lemons well and then wipe it in a clean cloth or kitchen tissue. Ensure there is no moisture in the lemons, chopping board, and knife or else it gets spoiled soon.

2. Cut the lemons into equal-sized pieces and discard the seed. Keep the chopped lemons in a cloth for 15 minutes to remove the excess moisture.

3. In a dry and clean bowl (glass or ceramic), add the lemons, turmeric powder, chilli powder and salt. 

4. Mix it with a dry ladle, then cover it with a cloth and keep it in sunlight for 4 to 5 days. Open the cloth every day and give a quick mix. The lemon pieces would have softened now.

5. For Seasoning: To a pan, add the sesame oil and heat it.

6. Now, add the mustard seeds and once it starts to splutter, add the fenugreek powder and hing.

7. Add the softened lemons and cook in medium flame for 2 to 3 minutes. Once it cools down, transfer it to a clean and dry container.

Enjoy this Lime Pickle with Millet Curd Rice.

Lemon Pickle Recipe