Sweet & Spicy Lemon Pickle Recipe | Easy Indian Lemon Sweet Pickle Recipe | Lemon Sweet Pickle Recipe | How to Make Lemon Pickle | Nimbu Ka Achar | Nimbu Ka Mitha Achar |

 

Sweet & Spicy Lemon Pickle Recipe | Easy Indian Lemon Sweet Pickle Recipe | Lemon Sweet Pickle Recipe | How to Make Lemon Pickle | Nimbu Ka Achar | Nimbu Ka Mitha Achar | Here is a classic recipe for Sweet Lemon Pickle (Khatta Meetha Nimbu ka Achar): This is a tangy, sour, and sweet lemon pickle—a specialty of Rajasthani pickles. It is known as 'Khatta Meetha Nimbu ka Achar' (Sour-Sweet Lemon Pickle). This pickle is prepared without using any oil.

Ingredients

6 medium-sized lemons, washed and dried

1½ cups sugar (or jaggery)

2 teaspoons salt

1 teaspoon black salt

1½ teaspoons red chili powder

1 teaspoon mustard seeds, ground

1 teaspoon fennel seeds (Saunf), roasted and ground

½ teaspoon fenugreek seeds (Methi), roasted and ground

½ teaspoon turmeric powder

1 teaspoon cumin seeds (Jeera), roasted and ground

Tips regarding Lemons:

Choose small-sized lemons with thin skins so that the pickle does not end up with large, thick pieces of rind. The peels of small lemons or limes are perfect for this pickle. Since we cook the lemons along with their peels, it is best to purchase organic lemons.

Homemade Sweet Lemon Pickle Recipe

Instructions:

Step 1 — Prepare the Lemons

Wash the lemons thoroughly and dry them completely. Cut each lemon crosswise into two halves, then cut each half into four pieces; this will yield eight pieces per lemon. Remove the seeds. Removing the seeds is crucial to ensure the pickle does not develop a bitter taste.

Step 2 — Salt the Lemons

Place the lemon pieces in a bowl and sprinkle salt over them. Mix them well so that the salt coats every piece evenly. Pack the lemons tightly into a clean pickle jar and place it in a sunny spot for two weeks. Stir the pickle every two days using a clean spoon. This process will soften the lemon peels. 

Step 3 — Prepare the Syrup

Once the lemons are ready, prepare a syrup by combining jaggery (or sugar) and one cup of water in a pan. Cook this mixture over low heat until it comes to a boil, then reduce the heat to a bare simmer. Discard the sour liquid drained from the lemons—it contains excessive salt and can spoil the taste of the pickle. 

Step 4 — Combine and Cook

Add the prepared lemons and their juice to the mixture, and cook until it comes to a boil. Stir continuously with a spoon or spatula, and turn off the heat after 10 minutes. Allow it to cool down.

Step 5 — Add the Spices

Add red chili powder, roasted cumin powder, fennel powder, and fenugreek powder to the mixture. Mix thoroughly. Transfer the pickle into a clean jar and place it in direct sunlight for 10 days.

Tips

Use a blend of brown mustard seeds, fennel seeds, and fenugreek seeds; roast them and grind them into a fine powder—this imparts a nutty and aromatic flavor to the pickle.

To prepare this pickle using unrefined sweeteners, you can use powdered jaggery instead of brown sugar. After cooking, you can adjust the amount of sugar to your preference—if the pickle tastes too sour, add another one or two tablespoons of sugar.

If possible, let the prepared pickle sit for an additional week. Its flavor improves significantly as the sweetness and tartness meld together perfectly.

Storage

If the jar remains unopened and is stored in a cool, dark place, this pickle will keep well for up to a year. Once opened, the jar should be refrigerated, and its contents should be consumed within one week. Avoid touching the pickle directly with your hands to prevent moisture from entering it. Always use a clean, dry spoon when scooping out the pickle to ensure it does not spoil.

Serving Suggestions

Lemon pickle is a much-loved condiment in India that pairs wonderfully with a variety of Indian dishes—such as *Poori*, *Paratha*, or *Jeera Rice*. This sweet, spicy, and tangy pickle tastes delicious alongside steamed Basmati rice, parathas, rotis, or bread.