Nimbu Ka Achar Recipe - Tangy lemon pickle.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lemons ( नींबु ) , Salt ( नमक )

Cuisine : Indian

Course : Pickle Jams Chutneys

Nimbu Ka Achar

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Nimbu Ka Achar checkout Sweet Lemon Pickle , Teekha Nimbu Achar . You can also find more Pickle Jams Chutneys recipes like Cabbage Pickle, Dry Fruits And Strawberry Chutney, Frozen Tomato Puree Cubes, Pudina Chutni. Or try out these recipes from Indian Cuisine like Til and Dry Fruits Laddoo, Bun Puri, Singhada Salad, Spicy Chicken Roll.

Nimbu Ka Achar Recipe Card

Nimbu Ka Achar
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Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Nimbu Ka Achar

  • Lemons 1 kilogram

  • Salt 5 tablespoons

  • Black salt (kala namak) 5 tablespoons

  • Red chilli powder 3 tablespoons

  • Garam masala powder 3 tablespoons

  • Carom seeds (ajwain) 5 tablespoons

  • Sugar 2 cups

Method

Step 1

Wash and wipe dry lemons thoroughly. Make deep slits crosswise without cutting the lemons. Place the lemons in a bowl, add salt and black salt (both in equal quantity), red chilli powder, garam masala powder (it should not contain coriander seeds), ajwain and mix well so that all the lemons are evenly coated with the masala.

Step 2

Add sugar (half the weight of lemons) and mix well. Transfer the pickles into a porcelain container, cover it with a muslin cloth, secure with a string and keep it in sunlight for twenty five to thirty days to allow it to mature before using.

How to make Nimbu Ka Achar

Step 1

Wash and wipe dry lemons thoroughly. Make deep slits crosswise without cutting the lemons. Place the lemons in a bowl, add salt and black salt (both in equal quantity), red chilli powder, garam masala powder (it should not contain coriander seeds), ajwain and mix well so that all the lemons are evenly coated with the masala.

Step 2

Add sugar (half the weight of lemons) and mix well. Transfer the pickles into a porcelain container, cover it with a muslin cloth, secure with a string and keep it in sunlight for twenty five to thirty days to allow it to mature before using.

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