Lemon Pickle, Nimbu ka Achar, Zero Oil Pickle
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 86417 times
spicy lemon pickle recipe | nimbu ka achar | no oil lemon pickle | pressure cooker zero oil lemon pickle |
lemon pickle recipe | nimbu ka achar | no oil lemon pickle | zero oil pickle | lemon pickle without oil | has hotness and sharpness that complements most Indian recipes. Learn how to make instant lemon pickle without oil.
To make spicy lemon pickle, nimbu ka achaar, you need only 5 ingredients, lemons, salt, haldi, hing and chilli powder which gives it the spiciness. When summer sets in, Indian women make achar at home. Avoid making Indian pickle in the monsoon as the pickle can get spoilt.
To make spicy lemon pickle first cook the whole lemons in 2 cups of water, little salt in a pressure cooker for 5 whistles. Drain the water and let them cool. Cut the lemon in quarters and deseed them. Combine the lemon, turmeric powder and salt in a small bowl, mix well and keep aside for 10 minutes. Add the asafoetida and chilli powder and mix well. Serve immediately or store refrigerated and use as required.
Lemon pickle is one of the best pickles ever produced. Its hotness and sharpness complements most Indian recipes. This simple nimbu ka achar is devised for all those who love lemon pickles, but do not have the patience to wait till the pickle matures in the sun.
This nimbu ka achaar is quick, completely oil-free and absolutely traditional in taste.
Pressure cooking lemons combined with salt, chilli and asafoetida make this spicy enough to tickle your taste buds. In this no oil lemon pickle, pressure cooking makes the lemons soft – just perfect for the pickle. Note that you must use the exact amount of salt specified in the recipe to make nimbu ka achar.
Store this lemon pickle without oil refrigerated. It stays fresh for upto one week. Prefer to use a glass jar for storing lemon pickle.
Enjoy spicy lemon pickle, nimbu ka achaar recipe | no oil lemon pickle | zero oil pickle | lemon pickle without oil with rotis or Rice of your choice.
- Combine the lemon with 2 cups of water and pressure cook for 5 whistles.
- Allow the steam to escape before opening the lid. Drain well and cool completely.
- Cut the lemon in quarters and deseed them.
- Combine the lemon, turmeric powder and salt in a small bowl, mix well and keep aside for 10 minutes.
- Add the asafoetida and chilli powder and mix well.
- Serve immediately or store refrigerated and use as required.
- This pickle stays for upto a week when stored refrigerated in an air-tight container.
Spicy Lemon Pickle Video, Nimbu Ka Achaar by Tarla Dalal
Nutrient values (Abbrv) per tbsp
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