Nimbu ka Achar, Instant Lemon Pickle
by Tarla Dalal
instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle |
instant lemon pickle is a spicy pickle made with most authentic ingredients but in a quick way on a stove top. Learn how to make traditional South Indian lemon pickle.
Interestingly, most restaurants down South serve traditional South Indian lemon pickle along with the 'meals', as the lemon is easy to procure and pickle, as well as liked by almost everybody. The sesame oil and salt used in this pickle acts as a preservative to increase its shelf life. We recommend you use the said quantity of salt only.
To make instant lemon pickle, Combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes, while stirring continuously. Transfer to a plate and cool completely, once cooled blend in a mixer to a fine powder. Keep aside. Boil enough water in a deep non-stick pan, add the lemons and boil on a medium flame for 6 to 7 minutes. Drain well. Cut the lemon into quarters. Keep aside. Heat the oil in a small non-stick pan and add the mustard seeds. When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute. Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute. Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally. Cool it slightly, store in an air-tight container and use as required.
Oh, how versatile the humble lemon is, lending itself as beautifully to pickling. This accompaniment of nimbu ka achar recipe is quick and easy to make, and is sure to tickle your taste buds. It adds an extra burst of taste to your meal as well as helps to enliven a boring meal.
Homemade Lemon Pickle goes well with rotis, parathas, rice dishes, especially curd rice, in fact you can also enjoy it with Batata Poha , Sevaiyan Upma, Upma, Pav, Masala Omelette, Idli, dosa and Uttapa.
Tips for instant lemon pickle. 1. You need to begin with buying the best of lemons for pickle. Learn how to select lemons. 2. After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well. 3. Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage. 4. This pickle is best stored in a glass container and not steel canister. 5. After the pickle is ready, store it in a cool place and always use a spoon to serve it.
Also do try other South Indian pickles like Madras Onion Pickle Drumstick Pickle or Mango Pickle.
Enjoy instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle.
Nimbu ka Achar, Instant Lemon Pickle recipe - How to make Nimbu ka Achar, Instant Lemon Pickle
Preparation Time: Cooking Time: Total Time:
Makes 1 cup
For Lemon Pickle
7 medium sized lemon
1 tsp fenugreek (methi) seeds
1/2 tsp asafoetida (hing)
3/4 cup sesame (til) oil
1/2 tbsp mustard seeds ( rai / sarson)
3 tbsp roughly chopped green chillies
1 1/2 tsp finely chopped ginger (adrak)
1/2 tsp turmeric powder (haldi)
1 tbsp chilli powder
1 1/2 tsp salt
For lemon pickle
- For lemon pickle
- To make {span class="bold1"}lemon pickle{/span}, combine the fenugreek seeds and asafoetida in a small non-stick pan and dry roast on a medium flame for 2 minutes , while stirring continuously.
- Transfer to a plate and cool completely , once cooled blend in a mixer to a fine powder. Keep aside.
- Boil 4 cups of water in a sauce pan and add the lemons to boiling water. Cover with a lid and keep aside for 5 minutes.
- Cut the lemon into quarters. Keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds.
- When the seeds crackle, add the green chillies and ginger and sauté on a medium flame for 1 minute.
- Add the turmeric powder and chilli powder and sauté on a medium flame for 1 minute.
- Add the lemon pieces, salt, fenugreek-asafoetida mixture, mix well and simmer for another 3 to 4 minutes, while stirring occasionally.
- Cool the {span class="bold1"}lemon pickle{/span} slightly, store in an air-tight container and use as required.
like nimbu ka achar
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like nimbu ka achar recipe | instant lemon pickle | easy lime pickle | traditional South Indian lemon pickle | then see
- instant chilli pickle recipe | quick bhavnagri chilli pickle | sweet spicy Indian achar | Gujarati green chilli pickle |
- fresh turmeric and ginger pickle recipe | kachi haldi ka achar | haldi adrak ka achar | Indian style ginger turmeric pickle |
what is nimbu ka achar made off?
- what is nimbu ka achar made off? instant lemon pickle is made from 7 medium sized lemon, 1 tsp fenugreek (methi) seeds, 1/2 tsp asafoetida (hing), 3/4 cup sesame (til) oil, 1/2 tbsp mustard seeds ( rai / sarson), 3 tbsp roughly chopped green chillies, 1 1/2 tsp finely chopped ginger (adrak), 1/2 tsp turmeric powder (haldi), 1 tbsp chilli powder and 1 1/2 tsp salt.
preparing the lemons for nimbu ka achar
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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.
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To make instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle | in a pan, put 4 cups of boiling water.
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Put 7 lemons into the boiling water.
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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.
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This is how the lemons look after 5 minutes. Drain well.
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Remove the cooked hot lemons from the pan and dry them. This will prevent the achar from getting fungus during storage.
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Cut the lemon into quarters.
- Keep aside.
masala for nimbu ka achar
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In a small non-stick pan put 1 tsp fenugreek (methi) seeds.
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Add 1/2 tsp asafoetida (hing).
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Dry roast on a medium flame for 2 minutes , while stirring continuously.
- Transfer to a plate and cool completely.
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Place in a mixer. Blend in a mixer to a fine powder. Keep aside.
cooking nimbu ka achar
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For instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle, heat 3/4 cup sesame (til) oil in a small non-stick pan.
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Add 1/2 tbsp mustard seeds ( rai / sarson).
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Let the seeds crackle.
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Add 3 tbsp roughly chopped green chillies.
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Add 1 1/2 tsp finely chopped ginger (adrak).
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Sauté on a medium flame for 1 minute.
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Add 1/2 tsp turmeric powder (haldi).
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Add 1 tbsp chilli powder.
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Sauté on a medium flame for 1 minute.
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Add the lemon pieces.
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Add salt.
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Add fenugreek-asafoetida mixture.
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Mix well.
- Simmer for another 3 to 4 minutes, while stirring occasionally.
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Cool it slightly.
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Store instant lemon pickle recipe | nimbu ka achar | easy lime pickle | traditional South Indian lemon pickle |in an air-tight container and use as required.
Tips for instant lemon pickle
-
You need to begin with buying the best of lemons for pickle. Learn how to select lemons.
-
After adding the lemons, salt and fenugreek-asafoetida mixture, remember to cook it on a slow flame and keep stirring it occasionally, so the lemons absorb the spices well.
- Also ensure to cool it well before storing. Even slight warmth will lead to quick spoilage.
- This pickle is best stored in a glass container and not steel canister.
-
After the pickle is ready, store it in a cool place and always use a spoon to serve it.
| Energy | 45 cal |
| Protein | 1.3 g |
| Carbohydrates | 3.3 g |
| Fiber | 1.3 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 3.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 5.8 mg |
| Folic Acid | 9.8 mcg |
| Calcium | 73.4 mg |
| Iron | 0.6 mg |
| Magnesium | 25.4 mg |
| Phosphorus | 38.1 mg |
| Sodium | 277.9 mg |
| Potassium | 70.6 mg |
| Zinc | 0.8 mg |
Yes, I am very much impressed by the stepwise explanation. I tried to make it , you will not believe that it’s made by a learner. Excellent taste. Keep it up!!!
This recipe is excellent, if you like spicy, citrus pickles. It''s very easy, and doesn''t require fermenting the lemon rind. I had almost all the ingredients already on hand. Follow the recipe exactly, dry the lemons well after boiling, and you will likely be very pleased. I normally eat store bought pickle (Patak''s or sometimes other brands), and this was much nice than any store bought I have eaten.
at what point do we use the sesame seeds? how much of oil do we use? which oil? seems like this is an incomplete recipe
नींबू का आचार पराठा के साथ बहुत ही अच्छा लगता है, नींबू का अचार का नाम लेते ही मुँह में पानी छूटने लगता है। तरलाजी द्वारा बताई हुई सभी रेसिपी बहुत ही अच्छी और असान होती है।
How long it can be stored?
i tried this and it turned out great. The first batch turned bad because a little water went in by mistake, but after following the exact recipe, it turned out perfect.
it was awful.. the pickle tasted bitter and was spoilt the next day
In the ingredients list u don’t mention oil but use it in method while u mention sesame seeds in ingredients but don’t tell where to use
Thad ke season me meine aur meri family ne Aloo paratho ke saath mast luft uthaya.
Wow.. this south indian pickle.. is just perfect in taste.. it spicy.. and goes well with plain dal and rice.. just loved the recipe..