Nimbu Ka Achar Nimbu Ka Khatta Meetha Achar

This vegan pickle comes from my mom. She is very good at making pickles and every summer making pickles is like a yearly ritual for her. This is the case with many families in India. Summers are the best time to make pickles as you get abundant sunlight to prepare the pickle. I have already shared another easy variation of Lemon pickle. I had made this pickle before monsoons had begun and the post was lying in drafts. So thought of sharing this recipe today. I never buy pickles from outside. I always make pickles at home or get them gifted from families, friends and relatives. Some Pickle recipes already posted on the blog are:

Hari mirch ka achar Mango pickleAmla pickleLal mirch ka achar

This pickle has a burst of different flavors and tastes. The tang coming from the lemons, sweetness coming from the jaggery and the heat & spiciness coming from the spices. Pickles go well with dal-rice, theplas, parathas and also sambar-rice. No Indian meal is complete without a spoonful of pickle in the plate. Serve nimbu ka achar with rotis or aloo parathas or palak paratha or methi paratha or plain parathas or any paratha of your choice. This achar stays good for about 2 months in the fridge. You can also serve this achar as a condiment in your lunch boxes with a side of any Indian flatbread or a meal.

How to make Nimbu ka Achar

1. Keep all the ingredients ready for making the achar.
2. First rinse the lemons in fresh water and then wipe them very well with a clean kitchen towel or cloth. The lemons shouldn’t have any trace of moisture in them. So ensure that you dry them completely.
3. Chop the lemons into bite-sized pieces.
4. Heat a pan. Lower the heat and then add 1 cup of jaggery in it.
5. After a minute, the grated jaggery will start melting.
6. Keep stirring the mixture.
7. Add the following ingredients:

1.5 teaspoons red chili powder1 teaspoon coriander powder½ teaspoon roasted cumin powder½ teaspoon turmeric powder¼ teaspoon asafoetida (hing) 2 teaspoons sugar

8. Also add 3 teaspoons of salt.
9. Stir and mix. Keep stirring the mixture on low heat.
10. Then add a teaspoon of oil. The addition of oil gives a nice glaze to the achar. I have used sunflower oil. Though you can also use peanut oil or sesame oil.
11. Stir the mixture for a minute or until it begins to bubble. Switch off the gas.
12. Add the chopped lemons into the hot mixture.
13. Stir and mix very well.
14. The mixture should nicely coat the lemons.
15. Remove the lemon mixture into another bowl or pan. Allow to cool.
16. At room temperature transfer the pickle into a sterilized glass bottle. Cover the jar tightly with a lid and allow the pickle to rest in the jar for 2 to 3 days. You can even keep for 4 to 5 days. After 3 to 4 days the lemons would leave moisture and blend well with spices and jaggery mixture. If you want then you can also keep the pickle in the sun for 2 days. When the pickle is ready, then refrigerate. To sterilize the glass jar – In a large saucepan heat water, till it reaches its boiling point, meaning it has begun to boil. immerse the jar and its metallic lid in the hot water. continue to boil water along with the jar for 8 to 10 minutes. Remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. let the jar dry naturally. Serve Nimbu ka meetha achar with aloo paratha, rotis or onion paratha or vegetable paratha. This achar would stay good for about 2 months in the fridge. You can also pack this achar with plain paratha or jeera paratha in tiffin box. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Nimbu ka Achar post from the blog archives first published in June 2016 has been updated and republished on December 2022.

title: “Nimbu Ka Achar Nimbu Ka Khatta Meetha Achar” ShowToc: true date: “2024-10-26” author: “Marie Albin”

This vegan pickle comes from my mom. She is very good at making pickles and every summer making pickles is like a yearly ritual for her. This is the case with many families in India. Summers are the best time to make pickles as you get abundant sunlight to prepare the pickle. I have already shared another easy variation of Lemon pickle. I had made this pickle before monsoons had begun and the post was lying in drafts. So thought of sharing this recipe today. I never buy pickles from outside. I always make pickles at home or get them gifted from families, friends and relatives. Some Pickle recipes already posted on the blog are:

Hari mirch ka achar Mango pickleAmla pickleLal mirch ka achar

This pickle has a burst of different flavors and tastes. The tang coming from the lemons, sweetness coming from the jaggery and the heat & spiciness coming from the spices. Pickles go well with dal-rice, theplas, parathas and also sambar-rice. No Indian meal is complete without a spoonful of pickle in the plate. Serve nimbu ka achar with rotis or aloo parathas or palak paratha or methi paratha or plain parathas or any paratha of your choice. This achar stays good for about 2 months in the fridge. You can also serve this achar as a condiment in your lunch boxes with a side of any Indian flatbread or a meal.

How to make Nimbu ka Achar

1. Keep all the ingredients ready for making the achar.
2. First rinse the lemons in fresh water and then wipe them very well with a clean kitchen towel or cloth. The lemons shouldn’t have any trace of moisture in them. So ensure that you dry them completely.
3. Chop the lemons into bite-sized pieces.
4. Heat a pan. Lower the heat and then add 1 cup of jaggery in it.
5. After a minute, the grated jaggery will start melting.
6. Keep stirring the mixture.
7. Add the following ingredients:

1.5 teaspoons red chili powder1 teaspoon coriander powder½ teaspoon roasted cumin powder½ teaspoon turmeric powder¼ teaspoon asafoetida (hing) 2 teaspoons sugar

8. Also add 3 teaspoons of salt.
9. Stir and mix. Keep stirring the mixture on low heat.
10. Then add a teaspoon of oil. The addition of oil gives a nice glaze to the achar. I have used sunflower oil. Though you can also use peanut oil or sesame oil.
11. Stir the mixture for a minute or until it begins to bubble. Switch off the gas.
12. Add the chopped lemons into the hot mixture.
13. Stir and mix very well.
14. The mixture should nicely coat the lemons.
15. Remove the lemon mixture into another bowl or pan. Allow to cool.
16. At room temperature transfer the pickle into a sterilized glass bottle. Cover the jar tightly with a lid and allow the pickle to rest in the jar for 2 to 3 days. You can even keep for 4 to 5 days. After 3 to 4 days the lemons would leave moisture and blend well with spices and jaggery mixture. If you want then you can also keep the pickle in the sun for 2 days. When the pickle is ready, then refrigerate. To sterilize the glass jar – In a large saucepan heat water, till it reaches its boiling point, meaning it has begun to boil. immerse the jar and its metallic lid in the hot water. continue to boil water along with the jar for 8 to 10 minutes. Remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. let the jar dry naturally. Serve Nimbu ka meetha achar with aloo paratha, rotis or onion paratha or vegetable paratha. This achar would stay good for about 2 months in the fridge. You can also pack this achar with plain paratha or jeera paratha in tiffin box. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Nimbu ka Achar post from the blog archives first published in June 2016 has been updated and republished on December 2022.