Lemon Pickle Recipe | Nimbu Ka Aachar | No Oil Lime Pickle Recipe. This tangy, spicy chatpata lemon pickle or nimbu ka achaar is a no oil recipe. You can make it once and enjoy it for years.
Lemon is a rich source of vitamin C. Adding this pickle to your daily routine can help you maintain your balance of vitamin C. Lemon pickle is traditional Indian side dish made with lemons, ground spices and salt. Mostly in India pickles are made during summer season and preserved for the whole year. Specially for lemon pickle it is said that it becomes better with its age.
For this lemon pickle recipe I recommend removing the seeds to avoid the bitterness. While selecting lemons make sure that the lemons are clean, smooth and spotless. Another thing to keep in mind is that all ingredients should be dry or else the pickle will spoil soon. It is very important to keep this pickle in direct sunlight for 3-4 days and mix twice a day if you want to preserve the pickle for long time. I have not added any preservative in this pickle as lemon and salt act as natural preservatives.
Follow this recipe step by step to make the perfect lemon pickle. Enjoy it with paratha, poori or dal rice 🙂
- 1 tbsp Cumin Seeds
- 1 tbsp Carom Seeds
- 1 tsp Fennel Seeds
- 1 tbsp Black Pepper Corn
- 1 tbsp Yellow Mustard Seeds
- 1 Big Cardamom
- 6-7 Cloves
- 2 Small Cardamom
- ½ kg Lemon
- ¼ tsp Asafoetida
- 1 tsp Turmeric Powder
- 2 tbsp Red Chilli Powder
- 3 tbsp Rock Salt
- 3-4 Lemon Juice
- Heat a pan on medium heat and add cumin seeds, carom seeds, fennel seeds, black pepper corn, yellow mustard, big cardamoms, cloves, small cardamom.
- Roast well till aroma starts coming turn off the heat and let it cool down completely.
- Once cold add masala in a grinder and make a fine powder of it.
- Wash and dry lemons, then remove the sides cut the lemon into desired size and remove all seeds.
- Transfer the lemons into a bowl, add asafoetida, turmeric powder, red chilli powder and powdered masala.
- Next add rock salt and mix well.
- Now squeeze 3-4 lemons in it mix again, fill in clean dry glass bottle.
- Cover the top with a cotton cloth and secure it with a rubber band.
- Keep in sunlight for 4-5 days and mix twice a day while shaking it properly.
- Once achaar is ready store it in clean, dry glass container.
I love serving this dish with parathas and puris. Tell me which is your favorite pickle in comment section.
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