lemon pickle recipe, nimbu ka achar recipe
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4.67 from 3 votes

easy lemon pickle recipe

Lemon pickle recipe made with 3 ingredients which are lemon, turmeric and green chilies.
Prep Time15 mins
Total Time15 mins
Course: condiment, side dish
Cuisine: indian
Servings: 1 medium jar
Calories: 381kcal
Author: Dassana Amit

Ingredients

  • 600 grams lemons (21 oz) or 12 big sized lemons
  • 15 green chilies (hari mirch) or 3 oz or 80 grams green chilies
  • 1 tablespoon turmeric powder (haldi powder)
  • 1.5 tablespoon salt or as required

Instructions

  • Rinse lemons, wipe them with a cloth very well, as it shouldn't have any trace of moisture.
  • Chop the lemons into bite sized pieces.
  • Slit 15 green chilies lengthwise or halve them.
  • Sprinkle 1 tablespoon of turmeric powder and 1.5 tablespoon salt over the chopped lemons.
  • Now add the slit green chilies.
  • Mix well with a spoon, avoid mixing with finger as then they would turn yellow due to turmeric.
  • Now add this mixture into a sterilized glass jar or bottle.
  • Cover tightly with a lid and allow the pickle in jar to sit at room temperature for 2 to 3 days. You can even keep for 4 to 5 days.
  • If you want, you can keep the pickle in the sun also for 2 days. The color of the lemon pickle would change from yellow to dark yellow. Once the lemon pickle is ready, then refrigerate.
  • Serve a very small portion, about ¾ to 1 tsp of the fresh lemon pickle with any indian meal.
  • This lemon pickle stays good for about 2 months in the refrigerator.

Notes

  1. You could add more green chilies if you like spicier lemon pickle.
  2. For variation you could add ginger julienne to the pickle.

Nutrition

Calories: 381kcal | Carbohydrates: 105g | Protein: 7g | Fat: 2g | Sodium: 12727mg | Potassium: 1004mg | Fiber: 40g | Sugar: 37g | Vitamin A: 130IU | Vitamin C: 400.8mg | Calcium: 169mg | Iron: 6.5mg