Authentic Indian Lemon Pickle Recipe – Spicy & Tangy

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Lemon Pickle Recipe – Spicy & Tangy

Hey everyone! If you’re anything like me, you love a good pickle with your meals. There’s just something so satisfying about that burst of tangy, spicy flavor. Today, I’m sharing my family’s recipe for authentic Indian Lemon Pickle – it’s seriously addictive! I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally nailed it. It’s a little bit spicy, a little bit tangy, and completely unforgettable.

Why You’ll Love This Recipe

This lemon pickle (Nimbu ka Achar, as we call it at home) is more than just a condiment; it’s a flavor bomb! It’s incredibly versatile – perfect with dal and rice, roti, or even as a side with your favorite Indian snacks. Plus, it’s surprisingly easy to make, even if you’ve never made a pickle before. It’s a wonderful way to preserve lemons and enjoy a taste of India year-round.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 5 small Indian lemons (about 200-250g total)
• 3 tablespoons oil
• 1 tablespoon red chilli powder (spicy)
• 1 tablespoon Kashmiri red chilli powder (for color)
• 0.25 teaspoon asafoetida (hing)
• 0.125 teaspoon roasted fenugreek seeds powder
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon jaggery powder
• Salt (to taste – and you’ll need a generous amount!)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things make all the difference:

• Lemons: We’re using small Indian lemons here – they have a thinner rind and a lovely tartness. If you can’t find them, you can use Meyer lemons, but you might need to adjust the amount of salt.
• Kashmiri Red Chilli Powder: Don’t skip this! It gives the pickle a beautiful vibrant red color without adding too much heat. It’s all about the look, honestly!
• Asafoetida (Hing): This is a key ingredient in Indian pickling. It has a pungent smell when raw, but it mellows out during cooking and adds a unique savory depth. Trust me on this one! It’s what gives it that authentic Indian flavor.
• Salt: Don’t be shy with the salt! It’s crucial for preserving the lemons and drawing out their juices.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, wash and pat those lemons dry. Then, cut them into small pieces, making sure to remove any seeds – seeds can make the pickle bitter.
2. Now, grab a clean, non-reactive jar (glass is best!). Place the lemon pieces inside and add a generous amount of salt. Seriously, don’t skimp!
3. Here’s where the patience comes in. Store the jar at room temperature during the day and refrigerate it at night. Every day, give the lemons a good toss. This helps them release their juices and start to soften. Do this for about 4 days.
4. After 4 days, you’ll notice the lemons have softened and released a lot of liquid. Time to heat up the oil! In a pan, heat the oil over medium heat.
5. Once the oil is hot, add the mustard seeds and let them splutter. Then, add the asafoetida and fenugreek powder – cook for just a few seconds until fragrant.
6. Add the soaked lemons to the pan and sauté for about 2 minutes.
7. Now, sprinkle in the turmeric and red chilli powders (both kinds!). Cook for another 4 minutes, stirring constantly to prevent burning.
8. Finally, add the jaggery powder and cook for one more minute. You’ll know it’s ready when the oil starts to separate from the mixture.
9. Let the pickle cool completely, then transfer it to a clean, dry jar. Refrigerate and… that’s it!

Expert Tips

• Use a non-reactive jar: Avoid using metal containers, as they can react with the acidity of the lemons.
• Don’t rush the salting process: The 4-day salting period is essential for drawing out moisture and softening the lemons.
• Stir frequently: This prevents the pickle from sticking to the bottom of the pan and ensures even cooking.
• Taste and adjust: Feel free to adjust the amount of chilli powder to your liking.

Variations

Want to customize your pickle? Here are a few ideas:

• Spice Level:
  • Mild: Reduce the amount of red chilli powder to ½ tablespoon.
  • Medium: Use the recipe as is.
  • Hot: Add an extra ½ tablespoon of red chilli powder or a pinch of cayenne pepper.
• Regional Variations:
  • South Indian: Add a pinch of curry leaves along with the mustard seeds for a fragrant twist.
  • North Indian: Some families add a small piece of ginger, grated, along with the lemons.
• Festival Adaptations: This pickle is a staple during Makar Sankranti and Diwali in many Indian households. It’s considered auspicious and adds a festive touch to the meal. My aunt always makes a huge batch for Diwali!

Serving Suggestions

This pickle is amazing with so many things! Here are a few of my favorites:

• Dal and rice – a classic combination!
• Roti or paratha – perfect for a quick and flavorful meal.
• Yogurt – the tanginess of the pickle complements the coolness of the yogurt beautifully.
• As a side with snacks like samosas or pakoras.

Storage Instructions

Store the pickle in a clean, dry, airtight jar in the refrigerator. It will keep for several months, but the flavor will continue to develop over time. Honestly, it rarely lasts that long in my house!

FAQs

Let’s answer some common questions:

1. What type of lemons are best for making this pickle? Small Indian lemons are ideal, but Meyer lemons can be used as a substitute.
2. Can I use regular salt instead of pickle salt? Yes, you can use regular salt, but pickle salt is preferred as it helps maintain the color and texture of the pickle.
3. How can I adjust the spice level of the pickle? Simply adjust the amount of red chilli powder to your liking.
4. What is the purpose of asafoetida in this recipe? Asafoetida adds a unique savory depth and aids in digestion.
5. How long does this lemon pickle last? When stored properly in the refrigerator, it can last for several months.
6. Can I make this pickle without jaggery? Yes, you can omit the jaggery, but it adds a subtle sweetness that balances the tartness and spice.

Enjoy making (and eating!) this delicious lemon pickle. Let me know how it turns out in the comments below!