Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle
by Tarla Dalal
3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil |
sweet lemon pickle is a brilliant Indian pickle that causes a burst of sweet and tangy flavours on your palate which is an all-time favourite, with fans spanning across generations! Learn how to make nimbu ka achar.
The preparation of this no oil lemon pickle needs a bit of tact, but is not difficult if you follow these instructions properly. You need to begin with buying the best of lemons for pickle. Learn how to select lemons.
To make 3 ingredient sweet lemon pickle, wash the lemons and wipe them dry using a dry cloth. Cut each lemon into quarters. Transfer into a clean, dry glass or steel bowl, add the rock salt, toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon. Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously. Cool the mixture completely in the same deep non-stick pan. Once cooled, store in an air-tight glass container and use as required.
The lemons and salt are allowed to mature for about a week. The salt here acts as a preservative and the maturing period is necessary for the lemons to absorb the flavours of salt. It is important to toss the lemons in lemon pickle without oil every day during the seven-day maturing period to avoid fungal growth.
Later, when cooking the lemon-salt mixture with sugar, it is very important to follow the exact method paying special attention to the flame level and cooking time. A timer will be handy for this sweet nimbu ka achar!
Once done, this easy Indian lemon pickle stays good for almost an year when stored in dry airtight containers. The colour of the pickle might change over time, but not to worry, the pickle will taste as fabulous as ever. Ideal to serve with Indian breads like Parathas, Rotis, Puris, Naan and Kulchas.
Tips for 3 ingredient sweet lemon pickle. 1. Remember not to toss the lemons with salt with hands, as the warmth of the hands may cause fungal growth. 2. During the maturing period, you must also take care to store the pickle in a cool place away from heat, but not in the fridge. 3. After making, this pickle is best stored in a glass container and not steel canister. 4. Again after the pickle is ready, store in a cool place and always use a spoon to serve it.
Enjoy 3 ingredient sweet lemon pickle recipe | sweet nimbu ka achar | easy Indian lemon pickle | no oil lemon pickle | lemon pickle without oil | with recipe below.
Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle recipe - How to make Sweet Lemon Pickle, Nimboo ka Achar, No Oil Lemon Pickle
Preparation Time: Cooking Time: Total Time:
Makes 4 cups
For Sweet Lemon Pickle
15 lemons
1/2 cup rock salt (sendha namak)
5 cups sugar
- Method
- Wash the lemons and wipe them dry using a dry cloth.
- Cut each lemon into quarters.
- Transfer into a clean, dry glass or steel bowl, add the rock salt toss it well, cover with a lid and keep aside for 7 days. Make sure you toss it very well every day without using your hands or spoon.
- Transfer the lemon-salt mixture after maturing in a deep non-stick pan, add the sugar, mix well and cook on a slow flame for 22 minutes, while stirring continuously.
- Cool the mixture completely in the same deep non-stick pan.
- Once cooled, store in an air-tight glass container and use as required.
Like sweet lemon pickle
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What is sweet lemon pickle made off?
- What is sweet lemon pickle made off? sweet nimbu ka achar is made from easily available ingredients like 15 lemons, 1/2 cup rock salt (sendha namak) and 5 cups sugar.
Preparing the lemons
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This is what the lemons look like.
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Wash the lemons in water.
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Wipe them dry using a dry cloth.
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Cut each lemon into quarters.
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Transfer into a clean, dry glass bowl.
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Add 1/2 cup rock salt (sendha namak).
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Mix well by tossing the lemons in the bowl. Don't touch the lemons with your hands or use a spoon. TOSS.
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Cover with a lid and keep aside for 7 days. Cover with a glass plate only. Don't cover with a steel plate.
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This is what the lemons look on day 2. A little water has been released.
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Day 2. Toss the lemons. We hold the glass bowl and toss the lemons almost like flipping them. Avoid hand contact always. Now cover again with a plate.
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This is what the lemons look on day 3. A little water has been released again.
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Day 3. Toss the lemons. We hold the glass bowl and toss the lemons almost like flipping them. Avoid hand contact always. Now cover again with a plate.
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This is what the lemons look on day 4. A little water has been released again
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Day 4. Toss the lemons. We hold the glass bowl and toss the lemons almost like flipping them. Avoid hand contact always. Now cover again with a plate.
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This is what the lemons look on day 5. A little water has been released again.
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Day 5. Toss the lemons. We hold the glass bowl and toss the lemons almost like flipping them. Avoid hand contact always. Now cover again with a plate.
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This is what the lemons look on day 6. A little water has been released again.
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Day 6. Toss the lemons. We hold the glass bowl and toss the lemons almost like flipping them. Avoid hand contact always. Now cover again with a plate.
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This is what the lemons look on day 7. A little water has been released again.
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Day 7. Toss the lemons. We hold the glass bowl and toss the lemons almost like flipping them. Avoid hand contact always. Our lemons are ready.
Cooking sweet lemon pickle
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Transfer the lemon-salt mixture after maturing in a deep non-stick pan.
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Add 5 cups sugar.
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Mix well.
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Cook on a medium to slow flame for 22 minutes, while stirring continuously. This is the first image of cooking. We started cooking on a medium flame to start. We will be showing you several images.
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After 2 minutes of cooking the sugar has started melting. We are cooking on medium flame.
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After 6 minutes of cooking and stirring on a medium flame. We can see the lemons are cooking in the melted sugar. Image 3 of cooking the sweet lemon pickle.
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After 8 minutes of cooking and stirring on a medium flame. We can see the lemons are cooking well in the melted sugar. Image 4 of cooking the sweet lemon pickle.
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After 11 minutes of cooking and stirring on a medium flame. We can see the lemons are cooking well in the melted sugar. Image 6 of cooking the sweet lemon pickle.
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At 14 minutes, reduce flame to low and cook. Image 7 of cooking.
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At 16 minutes, this is how the lemons look. Image 8 of cooking.
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At 19 minutes, increase flame to medium and cook. Image 9 of cooking. We are almost done.
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At 22 minutes, we are done. Image 10 of cooking. Our lemons are cooked.
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Cool the mixture completely in the same deep non-stick pan.
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Once cooled, store in an air-tight glass container and use as required.
Pro tips for sweet lemon pickle
-
Remember not to toss the lemons with salt with hands, as the warmth of the hands may cause fungal growth.
- During the maturing period, you must also take care to store the pickle in a cool place away from heat, but not in the fridge.
- After making, this pickle is best stored in a glass container and not steel canister.
- Again after the pickle is ready, store in a cool place and always use a spoon to serve it.
| Energy | 715 cal |
| Protein | 1.1 g |
| Carbohydrates | 174.3 g |
| Fiber | 1.9 g |
| Fat | 1 g |
| Cholesterol | 0 mg |
| Vitamin A | 0 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 43.9 mg |
| Folic Acid | 9 mcg |
| Calcium | 88.1 mg |
| Iron | 0.4 mg |
| Magnesium | 21.8 mg |
| Phosphorus | 11.2 mg |
| Sodium | 15021 mg |
| Potassium | 306.9 mg |
| Zinc | 0.1 mg |
I am a diabetic, yet I love sweet-sour lemons. In that case, ma''m, can I use 2-3 cups of sugar instead of 5??
I tried it the same way but on cooking,the lemons remain hard.
I tried this recipe After about a month there are white patches on top layer of pickle. The taste is OK. How can I get rid of this infection in my sweet lemon pickle?
Hi. Recipe worked well. I added finely sliced fresh red chilli, during the cooking process. Adds a pleasant flavour and also looks very appealing mixed in with the lemon.
Can you give d size of cup to be used.150ml or? Please clarify.
I wish you have put the weight instead of the number of lemons. Indian lemons are much smaller than the American. So it tossed out all the proportions. I added more salt & hope it works. Other than that recipe sound yummy. Never made it, so kind of anxious to see the results. Thanks & BR