NIMBU KA ACHAR, recipe of how to make whole lemon pickle - Pickle and sauces - Pickle - Foodfied

NIMBU KA ACHAR, recipe of how to make whole lemon pickle

May 01, 2017


Preparation time -20 minutes
Fermentation time -25 days
Main ingredients –lemons and some Indian spices.
Step by step recipe of lemon pickle –very sour and very tasty pickle of lemons. Whole lemons are stuffed with dry powdered spices and fermented for about 20-25 days.

Lemon pickle is my favorite pickle which I make. Because lemons are very helpful to digest the food and keeps your digestion healthier.
This recipe belongs to my maternal grandmother, she makes so many types of pickle and they are tasty too.
Her rai ki mirchi are the most favorite of all the relatives. She just loves to share the pickles to all her relatives and we feel her love for us in her pickles.

Ingredients for lemon pickle –
1. Lemons -2 kg
2. Red chili powder -2 tbsp
3. Turmeric powder -1 tbsp
4. Cumin seeds -1 tbsp
5. Fennel seeds -1 tbsp
6. Nigella seeds/kalongi -1 tbsp
7. Carom seeds/ajwain -1/2 tbsp
8. Sugar -1 tbsp
9. Salt -150 gms
How to prepare lemon pickle –
1. Wash and dry the lemons to remove any dirt from them.
2. Now make two slits on them, vertically and horizontally.
3. Now mix all the spices together.
4. Fill the lemons with spices and close them.
5. Put them into an air tight container and leave for fermentation for about 25-30 days.
6. Serve spicy pickle with every meal.
Step by step recipe with pictures –
Take some nice and firm lemons.

Wash them properly to remove any dirt from them.

Dry them and make slits on each lemon, vertically and horizontally.

Now take the spices in a mixing bowl such as 2 tbsp red chili powder, 1 tbsp turmeric powder, 1 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tbsp nigella seeds, 1/2 tbsp carom seeds, 1 tbsp sugar and 150 gms salt.

Mix all the ingredients.

Now take the slit lemon and spred with your fingers.

Put some mixed masala on it.

Close the lemon and put in a plastic container.

Do the same process with all the lemons.

Fill them in an air tight container and leave for around 20-30 days.

You can see after 25 days my pickle have changed its color.

Now its ready to eat.