LEMON PICKLE
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3.37 from 11 votes

Khatta Meetha Nimbu Ka Achar/Lemon Pickle

Sweet and Sour Lemon Pickle made with Ayurvedic spices
Prep Time1 hr
Total Time1 hr
Course: Pickles/Achar
Cuisine: Indian, Pickles
Keyword: lemon pickle, Neebu ka achar
Servings: 2 kg
Author: anjanaskc

Ingredients

  • 1.5 kg Lemons / Nimbu
  • 900 gms Sugar / Chini
  • 1/2 cup Ginger / Adrak sliced
  • 100 gms Black Salt / Kala Namak
  • 50 gm Rock salt / Sendha namak
  • 2 tsp Red Chilli powder / Laal mirch powder
  • 10 Black Myroblan / Harad / Haritiki
  • 10 Bengal Pepper / Long Pepper / Lendi Peepli

To grind and make powder-

  • 15 Bengal Pepper / Long Pepper / Lendi Peepli
  • 10 Black Cardamom / Badi Elaichi
  • 2 tsp Ginger Powder / Saunth
  • 2 tsp Peppercorns / Sabut Kali Mirch
  • 1.5 tsp Asafoetida / Hing powder
  • 2 tsp Cumin Seeds / Sabut Jeera
  • 25 Cloves / Lavang
  • 1.5 tsp Carom Seeds / Ajwain
  • 8 Black Myroblan / Harad / Haritiki

Instructions

  • Wash and wipe the lemons and then cut into 4 pieces.
  • Add salt in the lemon pieces and mix well and fill in a glass jar.
  • Close the jar with a plate or lid(don't use a airtight jar)and keep it in a warm place or in sunlight for a month or till the skin of lemons become soft.
  • Keep shaking or mixing the lemons in 2-3 days.
  • When lemon peel become soft after about a month then Grind all the spices listed in -to grind and make a powder
  • Now add chili powder, asafoetida, ground spice powder, sugar ,chopped ginger and 10 whole pipli and 10 whole harad in the lemons and mix well.
  • keep the jar in sunlight till the sugar syrup thickens slightly.
  • It may take about 15-25 days depending on the heat in the climate.
  • Serving suggestions - taste great with any fried snack, pakora, poori, mathri, kachori, khichdi or daal-rice.

Notes

peepli

Peepli

Harad

Harad

 
 
 
 
 
 
 
NOTE-
1-*When you have stomach ache or gastric problem, take out the whole harad or pipli and chew slowly.
2-Lemons with thin skin should be preferred to make this pickle.
3- You may use half sugar and half jaggary instead of using only sugar
4-Add sugar only after the lemon peel becomes soft,it may take about 30- 45 days depends on the quality of lemon and thickness of lemon
5-If you are making in small quantity then can remove the pips of lemon,but as I make it in large quantity so avoided that,as they can be removed while eating.
6-Stays well for years or till it last.