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Home » Pickle » Instant Lemon Pickle

Instant Lemon Pickle

Published: Nov 3, 2019 · Modified: Jun 27, 2020 by Shweta Arora · This post may contain affiliate links

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Instant Lemon Pickle  also known as Nimbu ka Achar is a quick and easy way of making the traditional sweet, spicy and tangy Indian condiment.

Jar full of Freshly made lemon pickle with another jar full of pickle in background

Instant Lemon Pickle is one of the treasures from my grand-mom's (Aaji's) kitchen that I loved from the get go!! I had not tasted store bought pickles until I moved away from home for work. Pickle was something that was by default always available at home.

During Mom's recent visit this summer, I finally learnt this recipe and couldn't believe how easy it is to make.

Instant Lemon Pickle in a traditional ceramic jar with a spoon and lemons on side

Traditional Way

The traditional way of making pickles is a long process that requires the pickle to be kept out in the sun for weeks or even months for it to marinate. My Aaji makes the best pickles in the world and haven tasted any brand close to it.

I remember the summers where she would make big batches of lemon, green chillies and raw mango (kairi) pickle in her huge ceramic jars. She would carefully keep those in the sun and mix them intermittently. Once they were nicely marinated and soft she would make batches and distribute to family and friends.

Instant Way

With time, my Aaji learnt this new process of making lemon pickle in the pressure cooker. A faster and instant way where you don't have to wait ages to enjoy it. Ever since we haven't gone back to the traditional way for making nimbu achar.

In this instant process, the marination is quickened by pressure cooking the lemons making it ready to enjoy immediately. Another win win is it only gets better as it sits and ages.

Lemons from backyard being prepped for the pickle

Type of lemons to be used

The preferred choice are lemons with thin skin. Meyer Lemons are a great option since they have thin skin and are naturally sweeter and juicier.

If you cannot find those, no problem!! I've used the lemons from my backyard which had a bit of a thick peel to them. Nevertheless, they marinated nicely and got better as the pickle aged. The only caveat with thick skin is they may have a slightly bitter taste but that can be adjust with sugar and will neutralize as the pickle ages.

All the ingredients laid out for making Lemon Pickle

Other Ingredients

In addition to lemons, you will need some basic ingredients like turmeric powder, red chilli powder, salt, sugar, some pickle masala and oil.  You can either make homemade masala or use store bought one. Either ways this pickle is delicious!!

Benefits of Lemon Pickle

Nimbu achar contains tons of nutrients, vitamins, minerals and antioxidants. Infact Lemon pickle or pickles in general are great source of probiotics (gut friendly bacteria). They are known to aid digestion and constipation problems and help build immunity when consumed moderately. 

Whenever I would fall sick and lose appetite, my mom would make Pez (rice water stew) and serve it with side of lemon pickle to help regain tastebuds.

Two jars full of Instant Lemon Pickle with fresh lemons on side

Steps by Step Method for Making Instant Lemon Pickle:

Step by Steps pics of making Instant Lemon pickle in electric pressure cooker

 

1- Start with clean, fresh and completely dry lemons. Cut the top and bottom off and deseed them as much as possible. The seeds can impart a bitter taste to the pickle and hence better to take those out.

2- Add 2 cups of water to the Instant pot stainless steel pot and place a trivet inside. Transfer the chopped lemons to the stainless steel inserts/vessels that fits inside the instant pot, cover with a lid and place inside on the trivet.

Pressure cook the cut lemon until they are soft. I did mine for 20 mins in Instant Pot on manual (or pressure cook) high followed by natural release.  You can either use the regular Pressure cooker or your Instant Pot or Multipot.

3 and 4 - Once the steam has released. Remove the stainless steel insert/vessel out. Add the salt and red chilli powder to the still warm lemons. 

Step by Steps pics of adding spices and sugar to make Instant Lemon pickle

5 and 6 - Next add in the turmeric powder and pickle masala. Give it a good mix until all is well mixed. You will see all the juices releasing and forming a nice sauce. The sauce will thicken as it cools.

7 - Last but not least add in the sugar and mix again until dissolved and well combined.

8 - In another pan, heat oil and let it cool completely. Add it to the pickle (this step is optional but highly recommended for preservation). Mix well. 

That's it, our Lemon Pickle is ready to eat or store !! The peel might still have a bite to it at this point but it only gets better and soft as it ages!! 

Serving suggestions:

I love pickle with my everyday food as side. Its a great way to add flavor to any dish. Few of my favorite combinations are Dal-Rice with pickle and salad. Aloo Paratha or for that matter any Partha with pickle and yogurt. Sabzi roti and pickle.  Pulav and pickle. Last but not least try adding layer of this pickle to your cheese sandwich or simple bread butter, promise its YUM!!!! ????

Storage and Care:

Allow the pickle to cool completely and keep it refrigerated in either glass or ceramic jars. I would suggest transferring some portion enough for a few days into a smaller container and using that to minimize contamination and spoiling. Also use a clean dry spoon every single time.

This pickle is not made traditionally and though we have used the preservatives like oil and salt, it's prone to getting spoiled quickly hence need to observe these precautions.

 As long as you follow these, this pickle will last you for weeks or months depending on your consumption.

Jar full of Instant Lemon Pickle with some on the spoon on side

 

Tips and Important Notes

  • Lemons with thin skin or Meyer lemons work best for this recipe.
  • Thicker skinned lemons will take longer to cook and marinate. May also have slight bitter taste. 
  • Take time to deseed the lemons. The seeds can impart a bitter taste to the pickle and hence better to take those out.
  • Adjust sugar based on how bitter the lemon skin is. 
  • You can use white sugar, brown sugar or even jaggery for this pickle but the later two will change the color of this pickle (more towards brown).
  • Use your favorite pickle masala, either homemade or store-bought. I have used store-bought one for this recipe. There could be slight taste variations in the  store bought ones so adjust the salt and spice levels to your liking.
  • The cooked pickle peel might still have a bite to it at this point but it only gets better and soft as it ages!!
  • To prevent the pickle from spoiling, alway use a clean dry spoon every-time and keep it refrigerated.

Other Instant Pickle Recipes:

INSTANT GINGER GREEN CHILLI PICKLE

QUICK AND EASY PICKLED ONIONS – SIRKE WALE PYAAZ

PICKLED JALAPENOS

Hope you enjoy this Instant Lemon Pickle as much as we do!! If you give this recipe a try, please rate by clicking stars ⭐️ in the recipe card. Thank you ❤️ ! You can also follow me on Facebook Instagram to see what’s cooking in my kitchen!!

Tried this recipe?Please rate the recipe by clicking the stars below
Instant Lemon Pickle

Instant Lemon Pickle

Shweta Arora
Instant Lemon Pickle is a quick and easy way of making this sweet, spicy and tangy Indian condiment.
5 from 6 votes
Print Recipe Pin Recipe Save RecipeSaved!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Side
Cuisine Indian
Servings 4

Equipment

  • Pressure cooker
  • Instant Pot
  • Multipot
Prevent your screen from going dark

Ingredients
  

  • 8 lemons (big variety found in US)
  • ½ teaspoon turmeric powder
  • 2 teaspoon red chilli powder (or to taste)
  • 2 teaspoon salt (or to taste)
  • ½ cup pickle masala (using store bought)
  • ¼ cup sugar (or as required)
  • ¼ cup oil (using canola)

Instructions
 

  • Wash each lemon thoroughly and wipe dry.
  • Cut the top and the bottom off and slice into 8 pieces, gives approximately 5 cups chopped.
  • Deseed them, very important to prevent the pickle from tasting bitter.
  • Add 2 cups of water to the Instant pot stainless steel pot and place a trivet inside.
  • Transfer the chopped lemons to the stainless steel inserts/vessels that fits inside the instant pot, cover with a lid and place inside on the trivet.
  • Pressure cook on manual (or pressure cook)high with vent to sealing for 20 mins followed with Natural Pressure Release.
  • If using pressure cooker, allow 7-8 whistles and NPR.
  • While the lemons are still warm, add in all the spices (salt, red chilli powder, turmeric powder and pickle masala) and sugar, give it a good mix until well combined.
  • You will notice the juice getting released as you mix and forming a nice sauce. The sauce has a tendency to thicken as it cools.
  • In another pan, heat oil in a pan and allow it to cool completely before adding it to the pickle and mix well. This step is optional but highly recommend.
  • The Instant Lemon pickle is ready to be served!! At this point, the peel may have a slight bite but the more it sits the better it will taste!!

Notes

Tips and Important Notes
  • Lemons with thin skin or Meyer lemons work best for this recipe.
  • Thicker skinned lemons will take longer to cook and marinate. May also have slight bitter taste. 
  • Take time to deseed the lemons. The seeds can impart a bitter taste to the pickle and hence better to take those out.
  • Adjust sugar based on how bitter the lemon skin is. 
  • You can use white sugar, brown sugar or even jaggery for this pickle but the later two will change the color of this pickle (more towards brown).
  • Use your favorite pickle masala, either homemade or store-bought. I have used store-bought one for this recipe. There could be slight taste variations in the  store bought ones so adjust the salt and spice levels to your liking.
  • The cooked pickle peel might still have a bite to it at this point but it only gets better and soft as it ages!!
  • To prevent the pickle from spoiling, alway use a clean dry spoon every-time and keep it refrigerated.
Tried this recipe?Mention @shwetainthekitchen or tag #shwetainthekitchen!
Follow me on YouTube!Subscribe to my channel to get the latest Recipe Video updates.

Another jar full of Instant Lemon Pickle with Ceramic jar and cut lemon on side

Happy Cooking!!
Shweta

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Comments

  1. Ram Nand

    November 20, 2022 at 9:21 pm

    5 stars
    Hello Shweta,

    Thank you very much for your recipe. I tried it today and was super impressed. It's the best lemon pickle I ever tasted. I used the instant cooker.

    Regards,
    Ram

    Reply
    • Shweta Arora

      November 21, 2022 at 10:22 pm

      Hi, So happy to hear that. Thank you so much!

      Reply
  2. Pushpa saini

    July 12, 2022 at 8:06 am

    Just want to check after boiling Achar don’t get spoiled

    Reply
    • Shweta Arora

      July 12, 2022 at 10:30 am

      No, it doesn't. Keep it refrigerated though and follow the storage and care information mentioned.

      Reply
  3. RJ

    January 22, 2022 at 5:55 pm

    Mine turned out super runny….what should I do?

    Reply
    • Shweta Arora

      January 23, 2022 at 10:55 am

      Keep refrigerated and it will thicken with time.

      Reply
  4. Tasmia

    August 27, 2021 at 9:19 am

    Does this make 4 jars or 4 servings in 1 jar?

    Reply
    • Shweta Arora

      August 27, 2021 at 10:05 pm

      1 big jar about 2-3 cups depending on the lemon size.

      Reply
  5. Archana

    March 10, 2021 at 2:21 am

    Hey Swetha mine became a bit dry, is there any way to set it right

    Reply
    • Shweta Arora

      March 10, 2021 at 10:50 am

      Hi Archana, yes, you can do either or both of these, squeeze in more lemon juice or/and heat oil, allow it to cool completely, and then add to the pickle. Hope this helps!! Let me know how it turned out!!

      Reply
  6. Sheerin

    January 15, 2021 at 9:33 pm

    What is pickle masala.
    I don’t want to get ready one.
    Please send home made pickle masala receipe

    Reply
    • Shweta Arora

      January 18, 2021 at 10:51 pm

      Hi Sheerin, pickle masala is a premade mix of pickle spices easily available in most Indian grocery stores.

      Reply
  7. rani

    January 12, 2021 at 7:14 am

    Hi Shweta,
    When i tried to cook the lemon, after drying, while cutting, juice was oozing out and couldnt get solid pieces as you have shown, anything wrong i have done?

    Thanks

    Reply
    • Shweta Arora

      January 12, 2021 at 9:35 am

      Hi Rani, Use a sharp knife to get those clean cuts. It's natural for some juice to ooze and that can be transferred and used in the pickle. Hope this helps.

      Reply
    • Krupa

      February 28, 2022 at 12:07 pm

      How long will this pickle last in refrigerator? Few weeks or couple months?

      Reply
      • Shweta Arora

        February 28, 2022 at 7:49 pm

        If used with care can easily last up to a month.

        Reply
  8. Chey

    October 13, 2020 at 7:15 pm

    I am very overwhelmed with the variety of pickles and how important they seem to indian meals! How exactly are they eaten with rice/dal or as a side? By themselves or mixed in? How do i know which flavors of pickles go with which type of food? I have also seen time and time again ppl speak of rice with curd and pickles?

    I have been cooking indian food for years and its so expansive and diverse!! Which is why I love it but its also confusing as a westerner. I still have so much to learn. I have taught myself (with internet help) how to make rice dishes, sabzi, dal, gravy dishes, chutney, chaat, etc but now i need to figure this pickle thing out! Its always baffled me and I feel like I'm missing a huge part of the food culture.

    I have been making sooji upma lately and they say serve with lemon pickle. Should i mix the pickle and upma together in same bite? They look quite big. How many pieces per serving usually?

    Thank you so much! Your recipes look amazing btw, i just found your site 🙂

    Reply
    • Shweta Arora

      October 15, 2020 at 4:31 pm

      Hi Chey, Am so glad your found my site and thanks for stopping by and sharing your love for Indian food. I agree its very diverse but when it comes to pickle and its variety, it really comes to preference. There are many varieties of Indian pickles (mango, lemon, chilli and so on) and these are usually eaten in small quantities.
      If you are serving it with Upma then 1-2 pieces of lemon pickle are usually sufficient. You can either mix a little bit of it with each bite or eat it after a bite of upma. Again there is no right or wrong and totally up to preference. Hope this helps!! let me know if you have more questions.

      Reply
  9. Vikram Bapat

    September 02, 2020 at 10:58 am

    This is my kind of pickle 🙂 i love your minimalistic spice additions letting the lemons and its juices shine. Would ripe limes which go yellow rather than green be lot closer to limbu from india? We have a good source for that with a local farm. Also for thick skin we have chanced ona finding through another recipe that adding it to boiling water, discarding and doing a few repeats reduces the bitterness, you are not cooking it but just taking away some bitter pith flavors. this needs to be done whole though. Also an interesting citrus we have really liked pickling is kumquat - since the skin is already edible as is, it is kind of perfect for a pickle like this - we did a god limbu like kumquat lonche too .... am going to try this instant way of yours very soon 🙂

    Reply
    • Shweta Arora

      September 02, 2020 at 4:57 pm

      Thank you Vikram. Kumquat pickle sounds exciting. Let me know how it turns out.

      Reply
  10. Shamsu

    June 23, 2020 at 10:19 pm

    Hi. Could I use a normal stainless steel pot to boil the lemons?

    Reply
    • Shweta Arora

      June 23, 2020 at 11:11 pm

      Hi!! Yes, you can boil the lemons in pot until cooked.

      Reply

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