This recipe is inspired by my father-in-law’s delicious and family-famous recipe, which he had inherited from his grandmother. This is my simplified, pressure cooker adaptation of his recipe!
What is Lemon Pickle?
Lemon pickle is an Indian-spiced pickled relish recipe made by combining lemons with aromatic Indian spices, and sugar or jaggery. In the north, it is popularly known as Nimbu ka Achar (neem-boo-kaa-uchh-aar), where nimbu refers to ’lemon’, and achar refers to ‘relish’. Lemon pickle has a unique taste that combines the tartness of lemons and mustard seeds with a subtle heat from the chili powder, and sweetness from the sugar. The bitterness of fenugreek seeds cuts the sourness, and salt helps highlight all the flavors. It is one of the tastiest condiments and has many variations across India. Let’s get started on this north-Indian style khatta-meetha nimbu achar (sweet-spicy pickled lemons)!
Ingredients - Notes & Substitutions
It takes just a handful of ingredients to make this sweet and spicy Indian lemon pickle. Here’s what you need: Lemons: Pick bright and firm lemons that have a slight give. This indicates the ideal ripeness for this recipe. Try and pick similar-sized fruits for even cooking. Whole Spices: We’re using a combination of brown mustard (rye), fennel (saunf), and fenugreek (methi) seeds for toasting and grinding into a fine powder. These provide nutty and earthy flavors to the achar. Ground Spices: In addition to the whole spices, we’ll use salt and Kashmiri chili powder to add flavor and subtle heat. Adjust the quantity of red chili to suit your taste buds. If unsure of the spice level, start with half the quantity. Brown Sugar: This is what balances the tartness of the lemons and gives this sweet-spicy achar its iconic taste. Oil: Just a little bit of olive, or any clear oil is what we need to bring this pickle together. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Lemon Pickle
Here’s an easy Instant Pot Lemon Pickle recipe with detailed step-by-step photos: Pressure cook lemons: Add water to the steel insert of your Instant Pot and place a trivet in that. Add lemons to any oven-safe bowl and place that on top of the trivet. Pressure-cook the lemons for 15 minutes under high pressure. (pic 1) Dry roast and grind spices: While the lemons are cooking, roast the whole spices. To do that, add mustard, fennel, and fenugreek seeds to a microwave-safe plate, and microwave in 30-second increments for 2-3 minutes, stirring in between. (pic 2) Cool for 5-10 minutes, then grind to a fine powder using a spice or coffee grinder. (pic 3) Wait for the pressure to release naturally, then open the lid. Cut the lemons in half or quarters depending on your preference. Remove all the seeds and discard them. (pic 4) Saute and Cook: Turn the Instant Pot on sauté mode. Heat oil and add the reserved mustard seeds. When mustard begins to splutter, add lemons, salt, sugar, and red chili powder. Stir well. (pic 5) Continue to sauté for 4-5 minutes till the juices reduce to a jam-like consistency. Turn off the Instant Pot. (pic 6) Cool the pickle and transfer it to an airtight container.
How to Store
For the best flavor, refrigerate the lemon pickle for 5-7 days before using it. This allows the flavors to blend well. Lemon achar stays good in the refrigerator for up to two months. Storing tip: For extended life, store pickles and jams in clean and dry glass containers with airtight lids.
Serving Suggestions
This Indian lemon pickle is the perfect accompaniment to Indian dal, rice, and paratha. Here are some of my favorite pairings for this nimbu ka achar:
Recipe Tips & Notes
Here are some tips and tricks to make the best sweet and spicy lemon pickle:
Lemons: Pick lemons of the same size for even cooking. Spices: While toasting, watch the spices carefully so they don’t burn. Sugar: You can substitute brown sugar with jaggery powder to make this achar with unrefined sugar. Sweetness: Adjust the quantity of sugar after sauteing. If the achar tastes too tart, add another tablespoon or two more of brown sugar. Spicyness: Add another teaspoon of Kashmiri red chili powder to add a spicy kick to this pickle. Storage: To prevent this pickle from going bad sooner, store it in a clean and dry glass container with an airtight lid.
Popular Indian Condiment Recipes
📖 Recipe
