Lemon Pickle Nimboo Ka Achar Recipe

Try this simple recipe of Lemon Pickle (Nimboo Ka Achar) and enjoy it with Aloo, Gobi and Loki Parathas and make your family happy. 


  • 1 1\2 kg lemons
  • 250 g green chilies
  • 2 liters. Mustard oil
  • 1\2 cup. salt
  • 1cup aniseed (saunf)
  • 1\4.cup turmeric
  • 1 cup nigella seeds (kalonji)
  • 1 cup fenugreek seeds (methre)
  • 1\2 cup Red chili powder or (according to the taste).



  • Wash the lemons and pat dry.
  • Cut the lemons into half.
  • Divide the salt into three parts.
  • Place the lemons in a bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night.
  • Next day drain out all the water released by lemons.
  • Cover them and leave to marinate for one more day.
  • Wash the green chilies and dry them properly.
  • Slit the chilies carefully into half, leaving them still held together at the stalk.
  • Place the green chilies in a separate bowl, sprinkle 2nd part of the salt, mix well, cover and leave to marinate for one day along with the lemons.
  • Next day gently squeeze out all the water released by the lemons and green chilies, taking care not to squeeze the juice from the lemons.
  • Heat mustard oil to smoking point, remove from heat and leave it to cool.
  • Mix all the ingredients including the 3rd part of the salt, with enough oil just to bind the spices.
  • Stuff the green chilies with half of the spice mixture.
  • Rub the rest of the mixture over lemon pieces to coat them liberally.
  • Place the lemons and chilies in an earthenware jar, Mix thoroughly with hands.
  • Pour in the remaining oil.
  • The oil should cover the lemons and green chilies by about 2.5 cm (1 inch).
  • Cover the jar with a muslin cloth and keep it in an airing place.
  • Stir the contents of the jar for the first two weeks at least once a day.
  • Do this to ensure that all pieces are completely dipped in the oil.



Lemon Pickle Nimboo Ka Achar Recipe 5 of 5

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