Homemade Nimbu Achar - my Indian lemon pickle recipe
You can make this Indian lemon pickle with only 3 simple ingredients: lemon, salt, and red chili powder. However, adding tempering oil will extend the shelf life of this delicious pickle, while adding homemade pickling spice mixture will elevate the flavors. The recipe is simple to follow. The only effort involved is prepping the lemon and powdering pickling spices. For over two decades, I’ve been bringing back my mother’s homemade lemon pickle from India. When it ran out too quickly last year, I had to learn how to make it at home. Luckily, it tastes just like my mother’s version and is incredibly delicious. When stored properly, this lemon pickle can last up to a year at room temperature. Also, you don’t have to store it in the fridge.
Traditional way to pickle lemon
This traditional Indian lemon pickle is easy to make and doesn’t require cooking, except for warming the tempering oil and salt. It doesn’t include garlic, making it suitable for consumption any day. In India, my mother uses a ratio of seven cups of chopped lemon to one cup each of chilli powder and salt, but I recommend starting with half the amount of salt.
Ingredients
For this nimbu ka achar pickle, you’ll need:
Lemons: Opt for seedless varieties like Jaffa, juicy California lemons, or Indian lemons for best results. Salt: Acts as a natural preservative in the recipe. Chili powder: Adds the perfect level of spice to the pickle. Turmeric powder: Enhances both the flavor and color of the pickle. Sesame oil and asafoetida: Essential for tempering and adding depth of flavor. Pickling spice mixture: Comprises methi seeds, mustard seeds, and dried red chillies.
Pickling spice mixture
In a pan, toast fenugreek or methi seeds, mustard seeds, and dried red chilies until they become aromatic.Transfer the toasted spices to a blender jar and grind them into a fine powder. Add it to the pickle in the last step along with tempering oil.
Tempering oil
Heat the sesame oil until hot. Then add the asafoetida(hing). Turn it off. When the infused oil is cool to touch, you can then add it to the lemon pickle.
How to Make Indian Lemon Pickle (Nimbu ka Achar)? : Step by Step
Top Tips to make authentic Nimbu ka achar
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