Nimbu ka Achar

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Sweet lemon pickle (nimbu ka achar, without sun-drying) is a special type of pickle that is closer in taste and texture to a thick jam or chutney, rather than the traditional tangy-salty pickle. This recipe gets its unique flavor from traditional Indian spices – fennel, cumin, fenugreek seeds, nigella seeds, and a pinch of asafoetida. Instead of spicy red chili, Kashmiri red chili powder is usually used, which gives the pickle a beautiful deep red color and mild warmth without overpowering the tangy lemon flavor. Finally, the prepared pickle jar is smoked with hot charcoal and asafoetida, adding a subtle smoky aroma to the pickle.

Unlike traditional pickles, which are prepared by keeping lemons in salt and spices under the sun for several weeks, this method is quick and can be made in a single day. The lemons are first lightly steamed to soften their peel, then mixed with spices and thick syrup. This process allows the lemons to quickly absorb the flavors of the spices, resulting in a sweet-tangy taste with a hint of spiciness.

This type of pickle is especially popular in urban North Indian households, where waiting for three weeks of fermentation is not always feasible. Its shelf life is slightly shorter – typically up to three months in the refrigerator – but it can be eaten from the same day. Sweet lemon pickle tastes amazing with rice, dal, paratha, or simple roti.

Ingredients

• Lemons – 1 kg
• Salt – 2 teaspoons
• Sugar – 800 grams
• Water – 1/2 cup
• Fennel seeds – 2 tablespoons
• Cumin seeds – 1 tablespoon
• Black pepper – 1 teaspoon
• Carom seeds – 1 tablespoon
• Fenugreek seeds – 1/2 teaspoon
• Kashmiri red chili powder – 2 tablespoons
• Turmeric – 1 teaspoon (optional)
• Black salt – 1 tablespoon
• Garam masala – 1 teaspoon
• Salt – 1 teaspoon
• Nigella seeds – 1/2 teaspoon

Method

1. To make quick lemon pickle, take 1 kg of yellow lemons and wash them thoroughly 2-3 times. Take a large bowl, add hot water and 2 teaspoons of salt, and mix well. Put all the lemons in the water and clean them thoroughly (wipe off the water after cleaning).

2. Place a wok on the flame, add water, cover with a lid, and bring it to a good boil. Once the water starts boiling, place a steamer plate over the wok and put all the lemons on the strainer. Cover with the lid and steam the lemons on medium heat for 20 minutes.

3. Place a pan on the flame and add:

• 2 tablespoons fennel seeds
• 1 tablespoon cumin seeds
• 1 tablespoon carom seeds
• 1 teaspoon black pepper
• 1/2 teaspoon fenugreek seeds

Roast all the ingredients on low heat. After 1-2 minutes, turn off the gas and let the spices cool down.

4. Once the spices have cooled, put them in a mixer jar and grind them into a coarse powder.

5. To the prepared powder, add:

• 2 tablespoons Kashmiri red chili powder
• 1 teaspoon turmeric (optional)
• 1 tablespoon black salt
• 1 teaspoon garam masala
• 1 teaspoon salt
• 1/2 teaspoon asafoetida
• 1/2 teaspoon nigella seeds

Mix well.

6. After 20 minutes, check the lemons and turn off the gas. Once the lemons have cooled, cut them into small pieces.

7. Place a wok on the flame, add 800 grams of sugar and 1/2 cup of water, and melt the sugar. Once the sugar has melted, add the prepared pickle masala and mix well on low heat.

8. Once it comes to a boil, add the steamed lemons, mix well, and let it boil for 2-3 minutes. After 5 minutes, turn off the gas and let it cool.

Smoking

• Take a glass jar and clean it thoroughly with a cloth.
• Take charcoal and burn it on low heat.
• Place the burnt charcoal on a plate and sprinkle asafoetida over it.
• Place the glass jar over the smoking charcoal for 1 minute.
• After 1 minute, store your lemon pickle in the glass jar.

Now your perfect lemon pickle is completely ready, and you can enjoy it.