Pickle Archives - Rachna cooks

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Step-by-step Recipe of Nimbu Ka Achaar I Lemon Pickle I Lime Pickle

Step-by-step Recipe of Nimbu Ka Achaar I Lemon Pickle I Lime Pickle

nimbu ka achaar

A few days ago, I got a bounty of freshly picked juicy lemons from my mother-in-law’s tree. With a good over 2 Kg. quantity that I received, I decided to pickle the limes two ways — a savoury-tart pickle and a sweet sour pickle. In this post, I will share the savoury recipe. It is so simple that even a child can make it. Really! It has no oil, is versatile and has very few ingredients and steps. It is delicious with food.

So let’s go for the recipe:


14 lemons/lime (About 800 gms.) I used the yellow ripe lemons

1/4th cup salt

3 tbsp. black salt

3 tbsp. red chilly powder

1 tbsp. turmeric powder

1 tbsp.  ajwain (carrom seeds)

About 10 green chillies (100 gm.) cut into large pieces

2 inch of ginger julienned (cut into strips)


Wash and dry the lemons.

nimbu ka achaar

Cut them into halves, quarters or eight parts as I did. Remove the seeds.

nimbu ka achaar

Now take a large pan. Add in the salts, chilly powder, carrom seeds and turmeric and mix well.

nimbu ka achaar

Now add in the chopped chillies and ginger. You can skip these if you want a plain lime pickle or nimbu ka achaar.

nimbu ka achaar

Mix all the ingredients together and add to a clean and dry pickle jar. Use glass or ceramic barnis (jars). Sterilize with some hot water and dry in the sun if possible.

Now comes the maturing part. You will need to keep this glass jar out in the sun from morning to evening during sunlight hours. Shake it well everyday and remember to take it inside during the night.

I needed about 7 days in the sun for the lemon pickle to mature and for the peel to soften. The pickle will reduce in quantity as the water comes out of lemons.

Mix well and it is ready to eat.

nimbu ka achaar

Tip: The pickle will keep maturing over the days. You can keep this pickle for a year if it lasts that long. Since this pickle has no oil and no preservatives, ensure that you only put in a dry spoon and do not allow any moisture to get in.

It will make a great side dish to your food. Did you know that nimbu ka achar is great for your digestion and if you are recuperating after a sickness, it helps to restore the taste back to your palate.

Simple, wasn’t it? Try it and let me know how it went. In the next post, I will share the recipe of the khatta meetha nimbu ka achaar.

Instant Mango Pickle/Jhatpat Kachche Aam ka Heengwala Achaar

Instant Mango Pickle/Jhatpat Kachche Aam ka Heengwala Achaar

instant raw mango pickle

Come summer and this quick fix pickle was a favourite in my home. Mum used to make it on the go so simple and quick it is to conjure. And it tastes yummy if you like the taste of sour, raw mango and the sharp bite of asafoetida. So here is the really simple recipe. You can keep it for a few days in the fridge but it generally does not last that long.


1 big raw mango chopped in pieces

2 tsp. vegetable oil (mustard oil is preferred)

1/2 tsp. turmeric powder

1/2 tsp. heeng (asafoetida)

1 tsp. chilly powder

1 tsp. cumin seeds

salt to taste


Take oil in a kadhai/pan. Heat it. Now add in the cumin and let it sputter. Tip in the asafoetida and fry it for 10 seconds. Now add the peeled and chopped raw mango to this and mix well. Add turmeric powder, salt and chilly powder and mix well. Lower the heat; add half a cup of water. Now let it simmer on low heat for about 5-10 minutes till the raw mango is soft but not mushy. Take it off the fire. Taste and adjust seasoning. Your quick, easy and tasty raw mango pickle is ready to eat. Eat it as a side or have it with roti or paratha.

Andhra Tomato Pickle

Andhra Tomato Pickle

The first time I visited Hyderabad was after I got married ( Hyderabad is my husband’s hometown), one of the foods that enticed me completely was their tangy-spicy tomato pickle. I remember doling generous quantities onto my plate at every meal. I love traditional pickle recipes especially passed on by mothers and grandmothers. And thus was delighted when my dear friend, Prudhvi Latha who blogs at Found in Folsom graciously shared her family’s recipe and even allowed me to share it with all my readers.

Here’s many thanks to Latha and her mother for this. This is really very simple to make and can be consumed immediately. I did change the proportion of ingredients according to my own taste but left the rest of the recipe untouched. So here you go:


1 Kg. local tomatoes (avoid hybrid variety)

100 gm. Indian tamarind

100 gm. hot red chilly powder

Garlic – I pod

2 tsp. cumin seeds

3 tsp. toasted methi (fenugreek) powder

Salt 250 gm. or as per taste

For the tempering:

½ cup vegetable oil

1 tsp. mustard seeds

Dry red chillies

some cloves of crushed garlic

1 tsp. fenugreek seeds

1 tsp. cumin seeds

A bunch of curry leaves



Choose red ripe tomatoes. Wash them thoroughly and dry them with a towel. Quarter them and add salt to all the pieces. Keep in a large shallow vessel.


After a few minutes, you will see water ooze out from the tomatoes. Now use this water to soak your tamarind. Do not add more water. Leave this overnight for the tamarind to soak or the entire day if you are making the pickle in the morning.


In the morning, you will find that both the tomatoes and tamarind are pasty and squishy. Add chilly powder and grind them to a pasty consistency in a blender. You can leave them chunky if you so desire.


Again do not add any additional water. The water from the tomatoes will suffice.

Also blend garlic along with roasted cumin and methi powder and add that to the tomato pickle mix.

Put all the ingredients for the tempering in hot oil. When they sputter, add to the pickle. Keep the pickle in an airtight container. You may also choose to temper small batches if you like.


The pickle is ready to consume. I store it in the fridge so that it does not spoil. Relish it with curd rice, idli or with your normal food. It is lip smacking yummy.

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