lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil

Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle

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lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with 22 amazing images.

lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil is a quick pickle that can complete most Indian meals. Learn how to make zero oil nimbu ka achar.

To make spicy lemon pickle, boil 2 cups of water in a sauce pan and add the lemons to boiling water. Cover with a lid and keep aside for 5 minutes. Remove the lemons from the water and dry them on a kitchen towel or a muslin cloth. Cut the lemon in quarters, the turmeric powder and salt and mix well. Cover with a lid and keep aside for 10 minutes. Add the asafoetida and chilli powder and mix well. Serve immediately or store refrigerated and use as required.

Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple instant lemon pickle without oil is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun.

Lemons combined with salt, chilli and asafoetida make this spicy enough to tickle your taste buds. In this no oil lemon pickle, placing the lemons in boiling water for 5 minutes makes the lemons soft – just perfect for the pickle. Enjoy this pickle with with rotis or rice of your choice.

This zero oil nimbu ka achar is quick, completely oil-free and absolutely traditional in taste. Of course, there is little salt in this pickle, but it is a wise pick as compared other oil and sugar laden pickles.

Tips for zero oil lemon pickle. 1. Cover with a lid for 5 minutes. The lemons will become soft. Don't let it sit for a long time as this will make your achar very mushy. 2. You can double the quantity of lemons if you want to make more achar. Your time in water will remain 5 minutes but you need to increase the spices. 3. Remove the cooked hot lemons from the pan and dry them. This will prevent the achar from getting fungus during storage. 4. We will be using unripe green lemons which you get in the market. They are a bit firmer and do well for making achar. The yellow lemons get very soft on cooking. 5. Store in fridge for upto 15 days. Remember to cling wrap the achar. Prefer to use a glass jar for storing lemon pickle.

Enjoy lemon pickle recipe | zero oil nimbu ka achar | no oil lemon pickle | zero oil pickle | instant lemon pickle without oil | with step by step photos.

Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle recipe - How to make Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle

Preparation Time:    Cooking Time:    Total Time:     1Makes 0.75 cup
Show me for cup

Ingredients


For Lemon Pickle
3 medium green lemon
a pinch turmeric powder (haldi)
salt to taste
a pinch of asafoetida (hing)
1 tsp chilli powder

Method
For lemon pickle

    For lemon pickle
  1. To make lemon pickle, boil 2 cups of water in a sauce pan and add the lemons to boiling water. Cover with a lid and keep aside for 5 minutes.
  2. Remove the lemons from the water and dry them on a kitchen towel or a muslin cloth.
  3. Cut the lemon in quarters, the turmeric powder and salt and mix well. Cover with a lid and keep aside for 10 minutes.
  4. Add the asafoetida and chilli powder and mix well.
  5. Serve the lemon pickle immediately or store refrigerated and use as required.

Handy tip:

    Handy tip:
  1. Store in the fridge for upto 15 days. Remember to cling wrap the achar.
Nutrient values (Abbrv) per cup
Energy51 cal
Protein0.9 g
Carbohydrates10 g
Fiber1.5 g
Fat0.8 g
Cholesterol0 mg
Sodium1.8 mg
Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle recipe with step by step photos

Like lemon pickle | zero oil nimbu ka achar |

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What is spicy lemon pickle made off?

    What is spicy lemon pickle made off?
  1. What is spicy lemon pickle made off? nimbu ka achar  is made off 3 medium lemon, a pinch turmeric powder (haldi), 1 1/2 tsp salt, a pinch of asafoetida (hing) and1 tsp chilli powder.

Making spicy lemon pickle

    Making spicy lemon pickle
  1. We will be using unripe green lemons which you get in the market. They are a bit firmer and do well for making achar. The yellow lemons get very soft on cooking.
  2. To make spicy lemon pickle recipe | nimbu ka achar | no oil lemon pickle |  in a pan, put 2 cups of boiling water.
  3. Put 3 lemons into the boiling water.
  4. Cover with a lid for 5 minutes. The lemons will become soft. Don't let it sit for a long time as this will make your achar very mushy.
  5. This is how the lemons look after 5 minutes. 
  6. Remove the cooked hot lemons from the pan and dry them. This will prevent the achar from getting fungus during storage.
  7. Cut the lemons into quaters. You may deseed the lemons if you wish to.
  8. Add a pinch turmeric powder (haldi).
  9. Add salt to taste.
  10. Mix well.
  11. Cover and keep aside for 10 minutes.
  12. This is what the pickle looks like after 10 minutes of covering it.
  13. Add a pinch of asafoetida (hing).
  14. Add 1 tsp chilli powder.
  15. Mix spicy lemon pickle | nimbu ka achar | no oil lemon pickle | pressure cooker zero oil lemon pickle | well.
  16. Serve spicy lemon pickle recipe | nimbu ka achar | no oil lemon pickle | best after 1 day as the achar will mature.
  17. Store refrigerated and use spicy lemon pickle | nimbu ka achar | no oil lemon pickle | as required. This should last for atleast 7 days in the fridge. Remember there is no oil in the achar and hence shelf life is low.

tips for zero oil lemon pickle

    tips for zero oil lemon pickle
  1. Cover with a lid for 5 minutes. The lemons will become soft. Don't let it sit for a long time as this will make your achar very mushy.
  2. You can double the quantity of lemons if you want to make more achar. Your time in water will remain 5 minutes but you need to increase the spices.
  3. Remove the cooked hot lemons from the pan and dry them. This will prevent the achar from getting fungus during storage.
  4. We will be using unripe green lemons which you get in the market. They are a bit firmer and do well for making achar. The yellow lemons get very soft on cooking.
  5. Store in fridge for upto 15 days. Remember to cling wrap the achar.

Reviews

Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle
 on 08 Sep 20 06:20 PM
5

I do the recipe and follow the video. Very helpful
Tarla Dalal
09 Sep 20 08:22 AM
   Selvi thanks for the feedback !!! keep reviewing recipes, articles you loved.
Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle
 on 30 Aug 20 12:49 PM
5

The recipe is very tasty. Made it for the first time. Relished with Aloo paratha and different parathas. Thank you
Tarla Dalal
30 Aug 20 05:43 PM
   thanks so much for trying our recipe, it means a lot to us.
Spicy Lemon Pickle
 on 23 Sep 13 10:47 AM
5

I made this spicy lemon pickle and instant sweet lemon picle last month when somebody sent me a bag of lemons. Prior to this i had never made lemon pickle. And surprisingly both the pickles were relished by all in the family.every second day my daughter asks for paranthe with a mix of both the pickles
Tarla Dalal
26 Jul 20 04:35 PM
   Great to hear that the pickles were relished by all !!
Spicy Lemon Pickle
 on 15 Mar 13 02:38 PM
5

Nice quick lemon pickle recipe. Spicy and tangy.