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You are here: Home / Pickles / Lemon Pickle Recipe | Nimboo Ka Achar | Elumichai Oorugai | Nimmakaya Uragaya

Lemon Pickle Recipe | Nimboo Ka Achar | Elumichai Oorugai | Nimmakaya Uragaya

April 25, 2014 By Radhika 18 Comments

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Updated on February 24, 2019

Lemon Pickle Recipe

Lemon pickle recipe – Nimboo ka Achar – Nimmakaya Uragaya – Elumichai Urugai with step by step pictures. This lemon pickle stores well for more than a year at room temperature and you can serve this as a side dish with curd rice, upma, khichdi, rotis etc.,

Lemons are available in India all around the year and this lemon pickle is an easy way to store and enjoy them in our diet on a daily basis so that you can get your daily dose of Vitamin C. When you make lemon pickle this way, you need not have to wait for a month for the pickle to get ready as it gets ready in just 3 or 4 days and also there is no fear of the bitterness from the lemon skin transferring to the pickle when you store for many months.

Nimboo Ka Achar

Summer is an apt time of the year to make pickles. My Grandma always used to preserve lemons from her garden in a big jar so that she can make the pickle at the drop of a hat. She used to make this lemon pickle and gift it to relatives and friends. A few months ago when my MIL visited me, she brought some lemons from her garden an we made this pickle but unfortunately I couldn’t click any pictures as it got over very soon.

Andhra lemon pickle

The veggie vendor gave some 20 lemons last month from his garden and I made this again so that I could share this easy pickle recipe with you all here. I got pickles that filled a 1/2 kg bottle after pickling those lemons. As the mercury keeps rising, curd rice and an assortment of pickles like Avakkai pickle are enough for me to pass this Summer season. So go make some following this easy recipe and enjoy.

Lemon Pickle Recipe with step by step photos:

1. Wash and dry lemons. Either wipe with a cloth or spread it on a plate or cloth to dry out.

2. Keep it immersed in hot water for it to soften overnight.

3. Chop them into quarters or into bite sized pieces. The juice that comes out is important as that itself acts as a preservative. So do not discard it.

4. Mix salt and turmeric powder and toss well.

5. Grind fenugreek seeds. Add chili powder, salt. (I forgot to click that step).

6. Heat oil, crackle mustard, mix in the pickle powder, lemon and mix and your lemon pickle is ready.

Elumichai Urugai

Note while making this lemon pickle:

– Always choose thin skinned lemons that are free of black spots and even in color for pickling purpose. It should be firm to the touch and there should be no soft spots as those fruits will spoil the pickle.
– You can also pressure cook the lemons but it will make them very squishy and they won’t retain their shape well.
– Always use rock salt while making pickles as it prevents them from spoiling easily.
– Removing the seeds from the lemon while cutting is optional. I don’t remove the seeds as they do not give a bitter taste to the pickle.
– Do not add the ground powder to the hot oil as the color will change and the pickle will get a burnt smell.
– Always use sesame oil while making pickle. No other vegetable oil will as they will change the pickle’s flavor and aroma.
– Use clean, sterilized bottles. Dip clean, soap washed bottles in hot water and let it soak for 15 to 20 mins. Drain the water and let it air dry. I always keep them under hot sun before storing pickles.

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Lemon Pickle Recipe Details below:

Print Recipe

Lemon Pickle Recipe - Nimboo Ka Achar

Lemon pickle recipe with step by step photos.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: Indian
Servings: 1 bottle
Author: Radhika

Ingredients:

  • Lemon – 20 nos
  • Turmeric powder – 2 tsp
  • Rock Salt – 1/2 cup
  • Red Chili Powder – 3/4 cup
  • Fenugreek seeds – 1 tsp
  • Mustard seeds – 2 tsp
  • Asafetida – 1/4 tsp optional
  • Sesame oil – 1 cup

Instructions:

  • Wash lemons and wipe them clean of moisture. You can also spread them on a plate or cloth and let it air dry completely.
  • Take 5 to 6 cups water in a wide mouthed pan and bring it to a rolling boil. Switch off stove and take the pan off the stove.
  • Drop the lemons into the hot water. Close the pan with a lid. Make sure that the lemons are completely immersed in water. If you think that there is not enough water, heat some more water separately and add to the lemons.
  • Let the lemons soak in the water for 12 hours or overnight. Discard the water the next day. The lemons will be soft to the touch now and slightly squishy. The skin would have softened.
  • Place the lemons on a plate and cut each one into quarters. You can also cut each quarter into half. You can remove the seeds if you want but I did not do it.
  • Transfer the cut lemon wedges along with the juice to any food grade container.
  • Add 1/4 cup rock salt, turmeric powder and shake well. Close with a lid and let it rest for 1 full day. If possible, keep shaking the container every 2 or 3 hours.
  • Heat a pan, add fenugreek seeds and keep shaking the pan to roast it evenly. Do not let it burn. When it changes color slightly, transfer it to a mixie jar.
  • Grind it to a coarse powder. Add remaining 1/4 cup rock salt, red chili powder to the jar and grind well. The rock salt will get powdered and all the 3 ingredients would have mixed evenly.
  • Heat a thick bottomed pan. Add 1 cup oil and heat it well till you can see it smoking. Switch off, take the pan off the stove and keep it on the counter. Add mustard seeds and let it crackle. Add asafetida. Let it rest 5 to 10 mins for the oil to cool down a bit.
  • Now add the powdered contents (pickle powder) from the mixie jar first and mix. Then add the soaking lemon wedges along with the juice and mix well. Let the pan cool down completely to room temperature.
  • Lemon pickle is ready. You can start using it after a day or 2 as by then the spice powders will get absorbed well by the lemons.
  • Using a dry spoon transfer the pickle into clean, sterile bottles. Add the remaining oil too so that it floats on top of the bottle.
  • Always use a dry spoon while serving pickles. It would be even better if you store about 1/8 cup pickle separately for daily use and replenish it as and when it gets over.
  • This lemon pickle can be stored at room temperature for 1 year, though I’ve never had a chance to keep it that long as it gets over within 2 or 3 months.

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Filed Under: Fruit: Lemon, Pickles, Side Dishes - Chappatis / Rotis, Side Dishes - Rice, Vegan Recipes Tagged With: Gluten Free, no onion no garlic, vegan

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Reader Interactions

Comments

  1. AparnaRajeshkumar

    April 25, 2014 at 5:39 pm

    picture explained everything. lovely pickle with curd rice, divine is the only word

    Reply
  2. Eliza Lincy

    April 25, 2014 at 6:37 pm

    Mouth watering pickle. With curd rice perfect combination. Nice outcome dear.

    Reply
  3. Sireesha Puppala

    April 25, 2014 at 6:43 pm

    mouthwatering pickle radhika..i will make a batch soon

    Reply
  4. Arthi Rajeswari

    April 25, 2014 at 8:15 pm

    Very well explained.. Looks delicious..

    Reply
  5. Veena Theagarajan

    April 25, 2014 at 8:20 pm

    super combo.. looks tempting

    Reply
  6. Ms.Chitchat

    April 25, 2014 at 9:05 pm

    Mmmmm, love lime pickle with curd rice, perfect combo.nice clicks.

    Reply
  7. Sona S

    April 26, 2014 at 7:09 am

    Finger licking yummy pickle, nicely explained with pics..

    Reply
  8. Anu Anand

    April 26, 2014 at 10:58 pm

    Looks mouth watering

    Reply
  9. anusha praveen

    April 27, 2014 at 9:14 pm

    While so many folks love manga urugai with their thayir sadam, i m a lemon pickle fan! I love that layer of oil beautifully peeking out in the ramekin

    Reply
  10. Saratha

    April 30, 2014 at 6:35 pm

    Lemon pickle looks delicious

    Reply
  11. prerna

    May 9, 2014 at 12:08 pm

    radhika, what is rock salt? is it unpowdered white salt or induppu the pink variety called kala namak?

    Reply
    • Radhika Subramanian

      May 9, 2014 at 3:26 pm

      Prerna, Rock salt is nothing but Crystal Salt and white in color. (see the 4th picture in step wise pictures) It is definitely not kala namak. Ask for Crystal salt in any store in any grocery shop.

      Reply
    • rohan singh

      May 16, 2014 at 4:14 pm

      dear radhika, i got that salt! it is called khada namak here.. and the pickle came out superb! The taste reminds me of my late mom. God bless you.

      Reply
  12. Ruth

    April 11, 2015 at 3:55 am

    hi radhika, i started to try this with green lemons i got here in uk. but after i soaked them overnight they haven’t become squishy like your pics show. and without realising that i have added salt n turmeric n left for 1 day..any ideas how to soften this more.?

    Reply
    • Radhika

      April 13, 2015 at 2:03 pm

      Hi Ruth, Green Lemons will take longer soaking time as they are not ripe. Since you have already added salt and turmeric powder, leave it as such for a week. the lemons will soften and you can continue making the pickle.

      Reply
      • Ruth

        April 13, 2015 at 2:23 pm

        Thanks so much for the reply. Really helpful. i was tempted to pressure cook them, but held myself back..will see what happens next week

        Reply
  13. harjorie

    March 3, 2016 at 8:55 pm

    Radhika, i want to know if the lemons havae ato be wiped dry after removing from the boiled water the next day, as there may be
    chances of pickle getting spoilt if some water remains.
    want to try this tempting pickle.
    harjorie

    Reply
    • Radhika

      March 4, 2016 at 10:46 pm

      Hi, No need to wipe them dry. While you cut the lemons, it will be pulpy and it will release enough juice. Use everything, that itself will act as preservative. Do let me know how it turns out for you. Thanks for stopping by.

      Reply

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