Loading...
A classic Indian condiment, this homemade lemon pickle (nimbu ka achar) is a tantalizing blend of tangy, spicy, and savory flavors. Made with fresh lemons, aromatic spices, and mustard oil, it is traditionally matured in the sun to develop a deep, complex taste and soft texture. It's the perfect accompaniment to dal, rice, parathas, and curd rice.
For 64 servings
Prepare the Lemons: Wash the lemons thoroughly. Wipe each lemon completely dry with a clean kitchen towel. Ensure the lemons, cutting board, knife, and your hands are perfectly dry to prevent spoilage. Cut each lemon into 8 bite-sized pieces, removing all seeds as they can make the pickle bitter. Place the cut lemon pieces into a large, dry glass or ceramic bowl.
Initial Curing with Salt: Add the rock salt and turmeric powder to the lemon pieces. Use a clean, dry spoon to mix thoroughly until every piece is evenly coated. Cover the bowl with a muslin cloth or a loose-fitting lid (do not seal it). Let it sit at room temperature for 4-5 days, shaking the bowl gently once or twice daily. During this time, the lemons will release their juices and the peels will start to soften.
Prepare the Spice Mix: In a dry pan over low heat, lightly roast the mustard seeds for 1-2 minutes until they become fragrant and start to pop. Transfer to a plate. In the same pan, roast the fenugreek seeds for about 1 minute until they darken slightly and release their aroma, being careful not to burn them. Let both spices cool completely for about 15-20 minutes. Once cooled, grind them together into a coarse powder using a spice grinder.
Combine with Spices: After the 4-5 day curing period, add the freshly ground mustard-fenugreek powder, Kashmiri red chili powder, asafoetida, carom seeds, and black salt to the bowl of cured lemons. Mix everything extremely well to ensure the spices are evenly distributed.
Temper the Oil: Heat the mustard oil in a small pan over medium-high heat until it reaches its smoking point (you'll see faint wisps of smoke). This process removes the oil's raw pungency. Immediately turn off the heat and allow the oil to cool down completely to room temperature, which can take 30-40 minutes.
A dhaba-style classic featuring tender urad dal fried with a fragrant masala of onions, tomatoes, and ginger. This semi-dry lentil dish is hearty, flavorful, and pairs perfectly with hot naan or roti.
A vibrant and energizing Indian-style bowl packed with fresh fruits, crunchy nuts, and wholesome seeds in a lightly sweetened, cardamom-infused yogurt base. Perfect for a healthy breakfast or a revitalizing snack, this no-cook recipe is ready in just 10 minutes.
A wholesome and savory porridge made from broken wheat and mixed vegetables. This one-pot meal is a popular, nutritious breakfast or light lunch option across India, ready in under 30 minutes.
A savory and wholesome Indian breakfast made with roasted vermicelli, colorful vegetables, and a fragrant tempering of spices. This quick one-pot meal is light on the stomach and ready in under 30 minutes, perfect for busy mornings.
A classic Indian condiment, this homemade lemon pickle (nimbu ka achar) is a tantalizing blend of tangy, spicy, and savory flavors. Made with fresh lemons, aromatic spices, and mustard oil, it is traditionally matured in the sun to develop a deep, complex taste and soft texture. It's the perfect accompaniment to dal, rice, parathas, and curd rice.
This indian recipe takes 45 minutes to prepare and yields 64 servings. At 39.69 calories per serving with 0.4g of protein, it's a moderately challenging recipe perfect for side.
Final Mixing and Sunning: Pour the completely cooled mustard oil over the lemon and spice mixture. Stir thoroughly with a clean, dry spoon. Carefully transfer the pickle into a sterilized, completely dry glass jar. Cover the mouth of the jar with a clean muslin cloth and secure it with a string or rubber band. Place the jar in direct sunlight for 2 to 3 weeks. Shake the jar well every day to mix the contents and ensure even maturing.
Check for Readiness and Store: After 2-3 weeks, check the pickle. The lemon peels should be soft, tender, and somewhat translucent. Once ready, you can replace the cloth with an airtight lid. Store the pickle in a cool, dry place. It has a shelf life of over a year, and its flavor will continue to deepen and improve over time.
Add 1/2 cup of grated jaggery (gur) along with the other spices in Step 4 for a delicious sweet and tangy flavor profile.
Add 10-12 green chilies, slit lengthwise, along with the lemon pieces in Step 1 for an extra layer of heat.
Add 1/4 cup of peeled whole garlic cloves to the lemons in Step 4. The garlic will soften and absorb the tangy, spicy flavors.
The combination of lemons, carom seeds, and black salt can stimulate digestive enzymes, helping to alleviate indigestion and bloating.
Lemons are an excellent source of Vitamin C, a powerful antioxidant that boosts the immune system and promotes skin health.
The traditional fermentation process during sunning encourages the growth of beneficial gut bacteria, which can improve overall gut health.
One tablespoon (approx. 18g) of this lemon pickle contains about 20-25 calories, primarily from the mustard oil.
In moderation, yes. It's a good source of Vitamin C and contains digestive spices. The fermentation process also provides probiotics. However, it is very high in sodium, so it should be consumed in small quantities, especially by those with high blood pressure.
Mold is almost always caused by moisture. Ensure that the lemons, jar, spoons, and all utensils are completely dry. Also, always use a clean, dry spoon to serve the pickle to avoid introducing moisture or bacteria.
With adequate sunlight (4-5 hours daily), the peels should become soft and tender in about 2 to 3 weeks. If maturing indoors, it may take 4 to 6 weeks.
Yes, you can. If you don't have access to direct sunlight, keep the jar in a warm, dry place in your kitchen. Shake it daily. The process will take longer, about 4-6 weeks, but the result will be just as delicious.