Step-by-step Recipe of Nimbu Ka Achaar Without Oil I Lemon Pickle I Lime Pickle

by Rachna
nimbu ka achaar
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 make nimbu achaar two ways — a savoury-tart pickle and a sweet sour pickle.

In this post, I will share the savoury lemon pickle recipe. It is so simple that even a child can make it. Really!

This lemon pickle recipe is 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 here’s how I make nimbu ka achaar at home:

Ingredients

15 lemons washed and dried

2 tbsp. salt

1 tsp. carrom seeds (ajwain)

1 tbsp. black salt

1/2 tsp. asafetida

1 tbsp. cayenne (red chilli powder)

1 tsp. turmeric powder

2 tbsp. ginger

8 green chillies

Step-by-step Recipe:

Wash and dry the lemons well.

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, chilli powder, asafetida or hing, carrom seeds (ajwain) 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 lemon pickle without oil or plain nimbu ka achaar.

nimbu ka achaar

Mix all the ingredients together and add to a sterilized 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 10 days in the sun for the lemon pickle to mature and for the peel to soften. The pickle will reduce in quantity as water comes out of lemons.

Mix well and it is ready to eat.

nimbu ka achaar

Pro Tip:

The lime pickle will keep maturing over the days. You can keep this spicy nimbu 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.

nimbu ka achaar
4 from 4 votes
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Nimbu ka Achaar without oil recipe | Lemon Pickle | Lime Pickle

This is a super easy recipe to make delicious nimbu ka achaar without oil. This tasty pickle is ready to eat in 10 days and goes excellent as a side with any meal.

Course Accompaniment | Pickle, Pickle | Side
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Keyword lemon pickle, nimbu achaar, nimbu ka achaar without oil
recipe nimbu ka achaar, nimbu ka achaar without oil
Prep Time 30 minutes
Time for sunning 10 days
Total Time 10 days 30 minutes
Servings 20
Calories 34 kcal
Author Rachna Parmar

Ingredients

  • 15 lemons washed and dried
  • 2 tbsp. salt
  • 1 tsp. carrom seeds ajwain
  • 2 tbsp. black salt
  • 1/2 tsp. asafetida
  • 1 tbsp. cayenne red chilli powder
  • 1 tsp. turmeric powder
  • 2 tbsp. ginger
  • 8 green chillies

Instructions

  1. Wash and dry the lemons well.
  2. Cut them into halves, quarters or eight parts as I did. Remove the seeds.
  3. Now take a large pan. Add in the salts, chilli powder, asafetida or hing, carrom seeds (ajwaiand turmeric and mix well.
  4. 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.
  5. Mix all the ingredients together and add to a sterilized and dry pickle jar. Use glass or ceramic barnis (jars). Sterilize with some hot water and dry in the sun if possible.
  6. 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 every day and remember to take it inside during the night.
  7. I needed about 10 days in the sun for the lemon pickle to mature and for the peel to soften. The pickle will reduce in volume as water comes out of lemons.
  8. Mix well and it is ready to eat.

Recipe Notes

1. The lime pickle will keep maturing over time. You can keep this spicy nimbu achaar for a year if it lasts that long.
2. 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.
3. 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.

Nutrition Facts
Nimbu ka Achaar without oil recipe | Lemon Pickle | Lime Pickle
Amount Per Serving
Calories 34 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 1208mg53%
Potassium 139mg4%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 1g2%
Vitamin A 325IU7%
Vitamin C 46mg56%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Simple, wasn’t it? Try it and let me know how it went. If you like the recipe, do give it a * star rating on the recipe card or in the comments.

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North Indian Aam ka Achaar

Hari Mirch ka Achaar

Avakaya – Andhra Style Mango Pickle

Andhra Style Tomato Pickle

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15 comments

Shailaja Vishwanath November 5, 2016 - 1:45 pm

Looks super tasty! I’m sure it must be awesome as well as a side dish. Husband loves making pickles. I enjoy eating them. 🙂

Reply
Rachna November 6, 2016 - 9:24 am

Thanks. Which pickles does your husband make?

Reply
Anita Desai November 5, 2016 - 2:39 pm

Lip smacking 🙂

Reply
Rachna November 6, 2016 - 9:24 am

It is. ☺️

Reply
Shilpa Garg November 6, 2016 - 11:04 am

Love the colour of the achaar! I have never made achaars at home, this one is a small batch size recipe, so will try it out. Thanks for sharing, Rachna!

Reply
Rachna November 6, 2016 - 11:08 am

Yes, me too. I wanted a small batch as well. We don’t eat too much pickle at home hence this batch size works fine.

Reply
Anindya Sundar Basu November 7, 2016 - 6:48 am

I have seen getting this made at home by my grandmother and this used to be one of the fav pickles of the home. There used to be another one where the lemons used to be sun dried completely. Will try this

Reply
Rachna November 7, 2016 - 8:07 am

I haven’t seen the other version that you mentioned but it does sound interesting. I hope you like this recipe.

Reply
Nabanita Dhar November 7, 2016 - 9:51 am

I’ll just come with two jars when I come to meet you next. But seriously, I think this is easy and even someone like me can try it.

Reply
Rachna November 7, 2016 - 12:45 pm

hehe Yes, it is actually the simplest of pickles to make.

Reply
Dagny November 7, 2016 - 12:29 pm

Subah tumhaari tehri ki recipe padhi. Ab ye padhi. I’m feeling so hungry now that I could eat you alive. 😀

Reply
Rachna November 7, 2016 - 12:45 pm

I wish you lived closeby and then we could have chatted over a plate of Tehri with raita and nimbu ka achaar. 🙂

Reply
Reema D'souza November 7, 2016 - 11:21 pm

Looks like an easy to make recipe! Hope I can try it.

Reply
Rachna November 8, 2016 - 8:43 am

Thanks

Reply
Shalini R November 11, 2016 - 1:10 pm

And that my God, is P’s favorite! That pics are sumptuous! I will definitely try this out, Rachna. That would be a surprise to him 🙂 Bookmarking!

Reply

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