Nimbu Mirch Ka Achaar | Nimbu Ka Achar | How to Make Lemon Pickle| Lemon Green Chilli Pickle | Homemade Lemon Pickle | Nimbu Ka Achar Kese Banaye | North Indian Lemon Pickle | Here is an easy and delicious recipe for Lemon and Green Chili Pickle:
Ingredients:
Lemons: 8–10 (medium-sized)
Green Chilies: 10–12 (medium or mild, according to taste)
Salt: 3–4 tablespoons (to taste)
Turmeric Powder: 1½ teaspoons
Red Chili Powder: 1–2 teaspoons (optional, for extra heat and color)
Mustard Seeds (Rai): 2 tablespoons (coarsely ground)
Fenugreek Seeds (Methi Dana): 1 tablespoon (coarsely ground or whole)
Asafoetida (Hing): ½ teaspoon
Mustard Oil: ½–1 cup (as needed)
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| Homemade Lemon Green Chilli Pickle Recipe |
Instructions:
Prepare the Ingredients
Wash the lemons and green chilies. Wipe them completely dry with a clean cloth.
Cut the lemons into quarters or smaller pieces. If desired, remove the seeds to reduce bitterness.
Slit the green chilies lengthwise or cut them into 2-inch pieces.
Mix the Spices
In a large bowl, combine the salt, turmeric powder, red chili powder, mustard seeds, fenugreek seeds, and asafoetida.
Add the lemon pieces and green chilies to this spice mixture. Mix well to ensure the spices coat everything thoroughly.
Add the Oil
Heat the mustard oil until it begins to smoke. Allow it to cool down completely.
Pour the cooled oil over the lemon and chili mixture. Mix well.
Allow the Pickle to Mature
Transfer the mixture into a clean, dry glass jar.
Seal the jar tightly and place it in a warm spot or in direct sunlight for 7–10 days.
Shake the jar daily to ensure the spices and oil coat the lemon pieces evenly. As the pickle matures, it will soften, and its flavors will become even more enhanced.
Storage
Once prepared, store the pickle in a cool, dry place or in the refrigerator to keep it fresh for a longer period.
Enjoy your homemade lemon-chili pickle with parathas, dal-chawal, or any Indian meal—it will add a spicy and tangy zest to your food!
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