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How to make Nimbu Ka Achar - Tangy lemon pickle.

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This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Nimbu Ka Achar
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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 Pickles, Jams and Chutneys recipes like Green Chutney With Peanuts, Punjabi Aam Ka Achar, Mirchi Cha Thecha, Lemon Pickle.

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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

Taste : Sweet & Sour

Ingredients for Nimbu Ka Achar Recipe

  • 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.