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.
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.
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.
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.
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.
Steps by Step Method for Making Instant Lemon Pickle:
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.
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.
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
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!!
Instant Lemon Pickle
Equipment
- Pressure cooker
Ingredients
- 8 lemons (big variety found in US)
- ½ tsp turmeric powder
- 2 tsp red chilli powder (or to taste)
- 2 tsp 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
- 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.
Happy Cooking!!
Shweta
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 🙂
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.
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 🙂
Thank you Vikram. Kumquat pickle sounds exciting. Let me know how it turns out.
Hi. Could I use a normal stainless steel pot to boil the lemons?
Hi!! Yes, you can boil the lemons in pot until cooked.