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.

Storage and Care:

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 few precautions. Use a clean dry spoon every-time. Keep it refrigerated in either glass or ceramic jars like this one from my granny (in pic below). As long as you follow these, this pickle will last you for weeks or months depending on your consumption.

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!!!! ????

Benefits of Lemon Pickle

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. Nimbu achar contains tons of nutrients, vitamins, minerals and antioxidants. 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.

Other Instant Pickle Recipes:

If you are looking for more instant pickle or condiment recipes, check the ones below

INSTANT GINGER GREEN CHILLI PICKLE

QUICK AND EASY PICKLED ONIONS – SIRKE WALE PYAAZ

PICKLED JALAPENOS

 

Steps by Step Method for Making Instant Lemon Pickle:

It couldn’t be easier!! Start with clean, fresh and completely dry lemons. Cut the top and bottom off and deseed them as much as possible. This is the hardest part of making this pickle ???? The seeds can impart a bitter taste to the pickle and hence better to take those out. Pressure cook the cut lemon until they are soft. You can either use the regular Pressure cooker or your Instant Pot or Multipot. Stir in all the spices and sugar while it’s still warm. Heat some oil, let it cool and then add it to the pickle (this step is optional but highly recommended for preservation). Pickle is ready to eat!! The peel might still have a bite to it at this point but it only gets better and soft as it ages!!

Few things to note are –

• Depending on how thick the lemon skin is the pickle could taste bitter so adjust the sugar accordingly.
• You can use 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 storebought. I have used storebought 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.

 

 

Hope you enjoy this Instant Lemon Pickle as much as we do!! If you give this recipe a try, we did love to hear from you ❤️ Please let us know your rating and feedback in the comments below. Thank you!

Happy Cooking!!
Shweta

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