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nimbu ka achaar recipe, khatta meetha nimbu achar recipe | pickle recipes

nimbu ka achaar recipe with step by step photos – this sweet sour (khatta meetha) nimbu achar is prepared with lemons, jaggery and spice powders. this lemon pickle recipe comes from my mom. she is very good in making pickles and every summer making pickles is like a yearly ritual for her. thats the case with many families in india. summers are the best time to make pickle as you get abundant sunlight to prepare the pickle. i have already shared another easy variation of lemon pickle recipe.

i had made this lemon pickle before monsoons had begun and the post was lying in drafts. so thought of sharing this recipe today. i never buy pickles from outside. i always make pickles at home or get them gifted from families, friends and relatives. some pickle recipes already posted on blog are hari mirch ka achaar, aam ka achaar, pickled onions, instant mango pickle and mango pickle recipe.

this lemon pickle has a burst of different flavors & tastes. the tang coming from the lemons, sweetness coming from the jaggery and the heat & spiciness coming from the spices.

pickles go well with dal-rice, theplas, parathas and also sambar-rice. no indian meal is complete without a spoonful of pickle in the plate. serve nimbu ka achaar with rotis or aloo parathas or palak paratha or methi paratha or dal paratha or plain parathas or any paratha of your choice. this achaar stays good for about 2 months in the fridge.

khatta meetha nimbu ka achaar recipe below:

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nimbu achaar recipe
prep time
15 mins
cook time
15 mins
total time
30 mins
 
easy nimbu ka achaar recipe with step by step photos. sweet sour (khatta meetha) pickle prepared with lemons, jaggery and spice powders.
course: condiment, side
cuisine: Indian
servings: 1 medium bottle
author: dassana
ingredients (1 cup = 250 ml)
  • 500 grams of lemon (nimbu) or 10 big sized lemons
  • 1 cup jaggery, grated
  • 2 teaspoons sugar
  • 1.5 teaspoon red chili powder (lal mirch powder)
  • 1 teaspoon coriander powder (dhania powder)
  • ½ teaspoon roasted cumin powder (bhuna jeera powder)
  • ½ teaspoon turmeric powder (haldi)
  • ¼ teaspoon asafoetida (hing)
  • 3 teaspoons salt
  • 1 teaspoon oil
how to make recipe
chopping lemons:
  1. keep all the ingredients ready for making nimbu achaar.
  2. rinse the lemons and wipe them with a cloth. the lemons shouldn't have any trace of moisture in them.
  3. chop the lemons into bite sized pieces.
making nimbu achaar:
  1. heat a pan. lower the flame and then add 1 cup of jaggery in it.
  2. after a minute, the jaggery powder will start melting. keep stirring the mixture.
  3. then add 1.5 teaspoon red chili powder, 1 teaspoon coriander powder, 1/2 teaspoon roasted cumin powder, 1/2 teaspoon turmeric powder, 1/4 teaspoon hing and 2 teaspoons sugar & 3 teaspoons of salt.
  4. keep stirring the mixture on low heat.
  5. then add a teaspoon of oil.
  6. stir the mixture for a minute or until it begins to bubble. switch off the flame.
  7. add the chopped lemons into the hot mixture. stir and mix very well.
  8. the mixture should nicely coat the lemons.
  9. remove the lemon mixture into another vessel or bowl. allow to cool.
  10. at room temperature transfer the lemon pickle into a sterilized bottle. cover tightly with a lid and allow the pickle to rest in the jar for 2 to 3 days. you can even keep for 4 to 5 days.
  11. after 3 to 4 days the lemons would leave moisture and blend well with the spices and jaggery mixture. if you want then you can also keep the lemon pickle in the sun for 2 days. when the pickle is ready, then refrigerate.
  12. serve nimbu ka achaar with aloo parathas, rotis or onion paratha. this achaar would stay good for about 2 months in the fridge.
recipe notes

how to sterilize the glass jar for storing nimbu ka achaar:

  • in a large sauce pan heat water, till it reaches its boiling point, meaning it has begun to boil.
  • immerse the jar and its metallic lid in the hot water.
  • continue to boil water along with the jar for 8 to 10 minutes.
  • remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop.
  • let the jar dry naturally.


how to make nimbu ka achaar recipe:

1. keep all the ingredients ready for making nimbu achaar.

2. rinse the lemons in water first and then wipe them very well with a kitchen towel or cloth. the lemons shouldn’t have any trace of moisture in them.

3. chop the lemons into bite sized pieces.

4. heat a pan. lower the flame and then add 1 cup of jaggery in it.

5. after a minute, the grated jaggery will start melting.

6. keep stirring the mixture.

7. sprinkle 1.5 teaspoons red chili powder, 1 teaspoon coriander powder, ½ teaspoon roasted cumin powder, ½ teaspoon turmeric powder, ¼ teaspoon asafoetida/hing and 2 teaspoons sugar.

8. also sprinkle 3 teaspoons salt.

9. keep stirring the mixture on low heat.

10. then add a teaspoon of oil. addition of oil gives a nice glaze to the pickle. i have used sunflower oil. though you can also use peanut oil or sesame oil.

11. stir the mixture for a minute or until it begins to bubble. switch off the gas.

12. add the chopped lemons into the hot mixture.

13. stir and mix very well.

14. the mixture should nicely coat the lemons.

15. remove the lemon mixture into another bowl or pan. allow to cool.

16. at room temperature transfer the lemon pickle into a sterilized glass bottle. cover tightly with a lid and allow the pickle to rest in the jar for 2 to 3 days. you can even keep for 4 to 5 days. after 3 to 4 days the lemons would leave moisture and blend well with spices and jaggery mixture. if you want then you can also keep the lemon pickle in the sun for 2 days. when the pickle is ready, then refrigerate.

to sterilize the glass jar – in a large sauce pan heat water, till it reaches its boiling point, meaning it has begun to boil. immerse the jar and its metallic lid in the hot water. continue to boil water along with the jar for 8 to 10 minutes. remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. let the jar dry naturally.

serve nimbu ka achar with aloo paratha, rotis or onion paratha or masala paratha or vegetable paratha. this achaar would stay good for about 2 months in the fridge.




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This post was last modified on April 26, 2017, 3:27 pm

    Categories No Onion No GarlicPickles-Sauces-DipsVegan Recipes