Nimbu Ka Achar Recipe - Tangy lemon pickle.

This is an exclusive website recipe.

Main Ingredients : Lemons, Salt

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.    

Nimbu Ka Achar Recipe - how to make Nimbu Ka Achar


Prep Time : 3-Above

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy


  • 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


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.