How to Make a Lemon Pickle at Home?
Lemon pickle, or Nimbu Ka Achaar, is a staple Indian pickle that perfectly complements any Indian thali meal. Whether it’s a cozy Indian meal with a pickle with sambar rice or a snack with a pickle sandwich, this lemon pickle recipe is your gateway to crafting a delicious, tangy, and spicy condiment at home. With Indian lemons, fresh green chillies, and a variety of ground spices, you can create an irresistible Sour Lemon Pickle that will bring Indian food memories to life.
Ingredients Needed
For this traditional pickle recipe, gather these everyday ingredients:
- Indian lemons (6 or 7 medium-sized)
- Plain water
- Hot water
- Wooden spoon
- Salt
- ¼ teaspoon of Mustard seeds
- Carom seeds
- Brown cardamom seeds
- 2-3 tsp of Chilly powder
- Coriander powder
- Green chillies
- Dry ginger powder
- Brown sugar
- Lemon juice
- Grated lemon rind
- Oil (4-5 tablespoons)
These minimal ingredients are enough to prepare an amazing pickle with layers of flavors, from a piquant pickle bite to a hint of spice from the mirch powder.
Step-by-Step Preparation Guide
1. Preparation of Lemons
First, wash the Indian lemons in plain water. Mix them in hot water with a wooden spoon and let them lie there for 5-10 minutes. Wipe them dry and cut them into bite-sized pieces on a chopping board. Sprinkle salt on the lemons and ensure they are well coated so that any bitter juice comes out.
2. Spice Mix Preparation
In a pan, dry roast the mustard seeds, carom seeds, and brown cardamom seeds over medium-low heat for 5-10 minutes. Grind these into a fine powder and add chilly powder, coriander powder, and dry ginger powder to give that pickled taste. Add brown sugar because it would slightly sweeten the spices to balance the tang of lemon juice and grated rind.
3. Mixing the Lemons and Spices
Now, place the pieces of lemon into an airtight container and add the spice mix. Add 4-5 tbsps of oil your pickles should be well-coated with it. The oil not only enhances the flavor but also contributes to the pickle rest and prevents spoilage. Add a drop of lemon juice for that extra tang, and let the mixture cool before sealing the container.
4. Sun-Drying and Maturing
Now, transfer the spice lemon mixture into sterile bottles or a stackable container. Set the jar in sunlight every day for approximately 2-3 weeks, and shake its contents once in a while for them to spread the spices evenly. Pressure release from the jar ensures that the lemon pickle develops that characteristic jam-like consistency and sour taste.
5. Storing the Pickle
Store your Indian lemon pickle, which has now matured, into a tight container or air-tight container to make it last longer on the shelf. Using sterile bottles avoids contamination and maintains the vibrancy in the making of lemon pickle concept for months. Another way is to store it in a cool and dry place, making sure all those flavors stay really fresh for the longest time.
Tips and Tricks for the Perfect Lemon Pickle
- Always use fresh lemons and those with undamaged lemon skins, no blemishes.
- Add mirch powder for a spicier kick or brown sugar to make it a Mitha Achar type.
- Consider using cheesecloth under sunlight to further dry the lemons, removing any remaining moisture droplets.
Health Benefits of Lemon Pickle
Enriched with Vitamin C from the lemon rind and lemon juice, this pickle does much more than add flavor as a condiment. It helps in digestion, ensures immunity, and acts as a preservative to elongate the pickle ages without losing its tanginess and spiciness.
Common Mistakes to Avoid
- Do not stir the pickle with a wet spoon because it will introduce some of the moisture into it, which causes spoiling.
- Be cautious with the amount since overusing oil is going to lead to a greasy oil lemon pickle.
- Ensure the lemon seeds are removed to prevent an overly bitter flavor.
Serving Suggestions
This delectable achar pairs wonderfully with a piece of roti, pickle with yogurt rice, or even as a side with pickle with jaggery. Whether you’re eating an Indian meal or indulging in African pickles or Panchranga achar, this lemon pickle recipe will fit right into your achar combinations.
Conclusion
Crafting an oil lemon pickle recipe at home is a rewarding experience. With patience and the right blend of Indian spices, you can create a lemon pickle that’s as good as your mom pickle. Whether you prefer the Nimbu ka khatta mitha Achar or the spicy Hari Mirchi ka Achar, this recipe offers the perfect balance for all kinds of pickles lovers.
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