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 make nimbu pickle two ways — a savoury-tart pickle and a sweet sour pickle. In this post, I will share the savoury nimbu pickle recipe. It is so simple that even a child can make it. Really! This lemon pickle without oil, is versatile and has very few ingredients and steps. It is delicious with food. This is also among the most popular achaar recipes on the blog.
So let’s go for the recipe:
Wash and dry the lemons.
Cut them into halves, quarters or eight parts as I did. Remove the seeds.
Now take a large pan. Add in the salts, chilly powder, carrom seeds (ajwain) and turmeric and mix well.
Now add in the chopped chillies and ginger. You can skip these if you want a plain lemon pickle without oil or plain 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.
Tip: The nimbu pickle will keep maturing over the days. You can keep this lemon achaar for a year if it lasts that long. Since this lemon pickle without oil has 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 achar is great for your digestion and if you are recuperating after a sickness, it helps to restore taste back to your palate.
Simple, wasn’t it? Try it and let me know how it went. Do also read the recipe of the khatta meetha nimbu ka achaar. This Indian pickle recipe is so easy to make that even novice cooks shouldn’t hesitate from trying.
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