A healthy oil-free recipe! Nimbu Ka Khatta Achar is a tangy and spicy lemon pickle recipe. Lemon pickle is very popular all over India and is made with a lot of variations. This recipe is oil-free and very simple to make. Nimbu Ka Khatta Achar is an evergreen accompaniment to several Indian dishes like poori, paratha, curd rice, dal chawal, pulao, khichdi to name a few.
This achaar can stay for a couple of years. The colour of the pickle might change over time but not to worry, as it will still taste great. The older this pickle gets its goodness increases. It is given during sicknesses like vomiting, fever or other times when the taste buds are not at their best and the digestion is also not good.
We all know that lemons are full of nutrients, minerals and vitamins. They have antioxidant properties also. Known for adding flavour, freshness, and acidity to drinks and foods, lemons are the most commonly used citrus fruits. Lemons are also used for garnishing and flavouring desserts.
Overview
- For this recipe, Kagaji Nimbu is the best choice. (Thin-skinned lemons which are ripe and juicy)
- Spices used in making this achar are commonly available in our pantries. I have used red chilli powder, turmeric, asafoetida, sugar, salt and garam masala. I have made my own garam masala for this recipe but you can use the store-bought masala as it is convenient and readily available.
- The best time to make this pickle is the winter season, as good quality lemons are available in the market. There is no hard and fast rule for this. If you get good lemons in any season this pickle can be made.
- Sunlight is good for preparing pickles but it is not a must. Go ahead and make this achar if you do not have access to direct sunlight. The pickle will take a little longer to mature and soften enough to consume.
- Since this pickle is not cooked but made using a fermentation process, it can be preserved for a long duration. The shelf life is more than a year if taken proper care of in storage.
Recipe Notes
- The lemons should be washed and dried properly on a kitchen towel.
- Use a glass jar with a tight lid. The jar should be completely dry.
- Adjust the spices according to your taste plus based on the tartness of the lemons.
- Toss the pickle ones every day for a week and then ones a week for the next two weeks.
- Always use a dry clean spoon to stir and take out the pickle.
- Keep the pickle in a dry cool place for longevity.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Khatta Meetha Nimboo Ka Achar (Lemon Pickle), Aam Ka Achaar-Mango Pickle and Mooli ka achaar (Pickled Radish),
Prep time: 10 minutes
Total time: 20 minutes
Ingredients for Nimbu Ka Khatta Achaar
1/2 kg nimbu (lemon)
1 tablespoon salt
2 tablespoon sugar
1 teaspoon chilli powder
1/2 teaspoon haldi (turmeric)
1/4 teaspoon hing (asafoetida)
For Masala
1 teaspoon jeera (cumin)
1 teaspoon ajwain (carom)
4 lavang (cloves)
1 teaspoon saunf (fennel)
1 teaspoon sarson (mustard)
2 elaichi (green cardamoms)
2 badi elaichi (black cardamoms)
1 teaspoon kali mirch(black pepper)
Direction For Nimbu ka KHATTA Achar
- Wash the lemons and lay them on a clean kitchen towel for the water to dry.
- Transfer all the ingredients for masala into a pan and dry roast them on low heat till fragrant. Switch off the heat. Grind coarsely when cool.
- Cut the lemons into 8 pieces each. Cut 2 lemons into two for juice. Remove the seeds which come out while cutting.
- Now add all the ingredients to a big bowl; pour the juice and give a good mix.
- Transfer the lemon pickle into a clean dry glass/ ceramic jar.
- Stir the pickle once every day for at least a week.
- Now check the salt, sugar and lemon and adjust it to your liking.
- The pickle will be ready after 6 weeks to eat but it is best after 8 weeks.
