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3.52 from 31 votes

Khatta Metha Nimbu Ka Achar /Sweet and sour Lemon Pickle

lemon pickle -Khatta metha nimbu ka achar - A delicious oil free, sweet and sour lemon pickle

Prep Time30 mins
Course: Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: lemon pickle, Neembu ka achar
Author: anjanaskc


  • 800 grams Lemons / Nimbu Indian yellow lemons *
  • 150 grams Salt / Namak
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • 2.5 tsp Red Chilli powder / Laal mirch powder
  • 1.5 tsp Cumin Seeds / Sabut Jeera
  • 1.5 tsp Fenugreek Seeds / Methidana
  • 1 tsp Mustard Seeds / Rai *
  • 2 tbsp Ginger / Adrak Grated
  • 1/2 tsp Asafoetida / Hing powder
  • 2 cup Sugar / Chini


  • Wash and wipe lemons with a cloth,there should not be any moisture on the lemons.
  • Now chop the lemons into small pieces(8-12 pieces from a lemon)
  • In a pan dry roast cumin,fenugreek and mustard seeds to a nice golden colour(dont over do this)on slow flame, then grind to make a powder.
  • Mix salt, turmeric ,asafoetida,1.5 tbs lemon juice and ground spices in the chopped lemon pieces and mix well.
  • Cover the jar and keep at room temperature or in sunlight for a month so the lemon skin will become soft due to the salt.keep shaking the jar once in a day.
  • After a month when lemon peel become soft, add the sugar and grated ginger in lemons and mix well .
  • Cover the jar mouth with a muslin cloth and try to keep the jar in sunlight for few hours daily for approx 2 weeks or till the sugar will melt and the syrup become thick.
  • Serving Suggestions-taste great with paratha,rice and khichdi .


My Notes-
1-I have used small Indian yellow lemons.
2-If you add sugar in the beginning then lemon peels will take longer time to soften .
3- You may also add some chopped green chilies to it at step 6.