khatta meetha nimbu ka achar with jaggery

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This sweet-sour (khatta meetha) nimbu achar is prepared with lemons, jaggery and spice powders. This vegan lemon pickle comes from my mom. She is very good at making pickles and every summer making pickles is like a yearly ritual for her.

nimbu ka achar recipe, lemon pickle recipe

This is the case with many families in India. Summers are the best time to make pickles as you get abundant sunlight to prepare the pickle. I have already shared another easy variation of Lemon pickle.

I had made this 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 the blog are:

This 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 achar with rotis or aloo parathas or palak paratha or methi paratha or plain parathas or any paratha of your choice. This achar stays good for about 2 months in the fridge.

How to make khatta meetha nimbu ka achar

1. Keep all the ingredients ready.

ingredients for nimbu ka achaar recipe

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.

nimbu for nimbu ka achaar recipe

3. Chop the lemons into bite-sized pieces.

lemons for nimbu ka achaar recipe

4. Heat a pan. Lower the flame and then add 1 cup of jaggery in it.

nimbu ka achar

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

jaggery for nimbu ka achaar recipe

6. Keep stirring the mixture.

making nimbu ka achar recipe

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.

spices for nimbu achar recipe

8. Also sprinkle 3 teaspoons salt.

salt for nimbu achaar recipe

9. Keep stirring the mixture on low heat.

preparing nimbu ka achaar recipe

10. Then add a teaspoon of oil. The 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.

oil for nimbu ka achaar recipe

11. Stir the mixture for a minute or until it begins to bubble. Switch off the gas.

mixture to make nimbu ka achaar recipe

12. Add the chopped lemons into the hot mixture.

nimbu for nimbu ka achaar recipe

13. Stir and mix very well.

nimbu ka achar recipe, lemon pickle recipe

14. The mixture should nicely coat the lemons.

nimbu ka achar recipe, lemon pickle recipe

15. Remove the lemon mixture into another bowl or pan. Allow to cool.

nimbu ka achaar recipe, lemon pickle recipe

16. At room temperature transfer the 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 pickle in the sun for 2 days. When the pickle is ready, then refrigerate.

To sterilize the glass jar – in a large saucepan 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.

nimbu ka achaar recipe, lemon pickle recipe

Serve Nimbu ka achar with aloo paratha, rotis or onion paratha or vegetable paratha. This achar would stay good for about 2 months in the fridge.

nimbu ka achar

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nimbu achar recipe

Khatta Meetha Nimbu ka Achar

4.91 from 11 votes
This nimbu ka achar is a sweet-sour (khatta meetha) vegan pickle prepared with lemons, jaggery and spice powders.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Cuisine Indian
Course: Condiment, Side Dish

Servings 1 medium bottle
Units

Ingredients

  • 500 grams of lemon or 10 big sized lemons
  • 1 cup jaggery, grated
  • 2 teaspoons sugar
  • 1.5 teaspoon red chili powder
  • 1 teaspoon coriander powder (ground coriander)
  • ½ teaspoon roasted cumin powder
  • ½ teaspoon turmeric powder (ground turmeric)
  • ¼ teaspoon asafoetida (hing)
  • 3 teaspoons salt
  • 1 teaspoon oil

Instructions

chopping lemons

  • Keep all the ingredients ready.
  • Rinse the lemons and wipe them with a cloth. The lemons shouldn't have any trace of moisture in them.
  • Chop the lemons into bite sized pieces.

making nimbu ka achar

  • Heat a pan. Lower the flame and then add 1 cup of jaggery in it.
  • After a minute, the jaggery powder will start melting. Keep stirring the mixture.
  • 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.
  • Keep stirring the mixture on low heat. Then add a teaspoon of oil.
  • Stir the mixture for a minute or until it begins to bubble. Switch off the flame.
  • Add the chopped lemons into the hot mixture. Stir and mix very well.
  • The mixture should nicely coat the lemons.
  • Remove the lemon mixture into another vessel or bowl. Allow to cool.
  • At room temperature transfer the 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.
  • 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 pickle in the sun for 2 days. When the pickle is ready, then refrigerate.
  • Serve nimbu ka achar with aloo parathas, rotis or onion paratha. This achaar would stay good for about 2 months in the fridge.

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.

Nutrition Info Approximate values

Nutrition Facts
Khatta Meetha Nimbu ka Achar
Amount Per Serving
Calories 1074 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 7038mg306%
Potassium 748mg21%
Carbohydrates 260g87%
Fiber 15g63%
Sugar 223g248%
Protein 6g12%
Vitamin A 1000IU20%
Vitamin C 265mg321%
Calcium 197mg20%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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4 Comments

  1. Hi Thankyou for your recipes, they have never failed me.
    But the moment i put the cut lemons in the hot jaggery mixture the jaggery got rock solid. It has not coated the lemons. I have transferred the mixture somehow into a glass jar. Will keep it in the sun and watch what happens. Its cold here in Shimla but this is the season when we get the best lemons. Thin skinned and juicy.

    1. thanks archana. looks like the jaggery syrup has got cooked too much and hence it became solid. if the sun does not help, then take the pickle in a pan. add some water (a few tablespoons) and cook this mixture till all the jaggery melts. stir all the time so that the jaggery melts quickly. then let the mixture cool down and then place in a jar.

  2. Very good recipe and with photos too! Great job, and thanks for putting them up. My children born and brought up in the US are also using your recipes.

    1. Welcome Roochi. Glad to know this. Thanks for sharing your positive feedback and appreciation.