nimbu ka achar recipe, khatta meetha nimbu achar recipe

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nimbu achar recipe

easy nimbu ka achar recipe with step by step photos. sweet sour (khatta meetha) pickle prepared with lemons, jaggery and spice powders.

4 from 5 votes
total time:
30minutes

nimbu ka achar 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.

nimbu ka achar recipe, 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:

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

nimbu achar recipe
4 from 5 votes
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nimbu achar recipe

easy nimbu ka achar recipe with step by step photos. sweet sour (khatta meetha) pickle prepared with lemons, jaggery and spice powders.
course condiment, side dish
cuisine indian
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 1 medium bottle
rough calories per serving 1074 kcal
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 nimbu achar recipe

chopping lemons

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

  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 ka achar

  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 achar 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.

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how to make nimbu ka achar recipe

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

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. 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 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.

nimbu ka achaar recipe, lemon pickle recipe

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

nimbu ka achar

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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4 comments/reviews

  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.

    • 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.

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

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