Sweet Lemon Pickle, also called Nimboo Ka Mitha Achar is a traditional Indian preserved food prepared by mixing ripe yellow lemons with sugar, black salt and a variety of spices like carrom seeds, fenugreek seeds, fennel seeds, and others. It needs little ingredients to make sweet lemon pickle at home. Follow my step‑by‑step recipe to craft a jar of sweet lemon goodness.
KEY TAKEAWAYS
- It is very easy to make sweet lemon pickle at home.
- Preserve the freshness and taste by storing it in a glass jar.
- Enjoy it with snacks, rice dishes, or parathas.
- Sweet and sour taste distinguishes sweet lemon pickle.
- Explore chili pickle (mirchi ka achar), cauliflower pickle (gobi ka achar), carrot pickle (gajar ka achar), onion pickle (pyaz ka achar), tomato pickle (tamatar ka achar) for similar taste.
The Ingredients:
- 1 kg lemon
- Salt as per taste
- 2 tbsp fennel seeds
- 1 tbsp black mustard seeds
- 1 tbsp yellow mustard seeds
- 1 tbsp carom seeds
- 1 tbsp brown mustard seeds
- 1½ tbsp fenugreek seeds
- 250 gram sugar
- 1 tbsp Kashmiri red chili powder
- 1 tbsp red chili powder
- 1 tbsp garam masala powder
- 1 tbsp black salt
- ½ tbsp nigella seeds
I came across this recipe during a tailor’s shop visit before Durga Puja. While adjusting a blouse, the assistant offered me her lunch with a bit of lemon pickle along with. It was spicy and flavorful. I asked her how she made it. She gave me the details while stitching. I made it the following weekend.
My husband called it festive, and my boys said it had “pujo punch.” Now, it is our celebration and regular pickle that features alongside our favorite dishes. That visit reminded me that people who help dress up our homes and selves for festivals often feed themselves with dishes just as lively and full of spirit.
How to Make Sweet Lemon Pickle? (Step by Step Guide with Images)
Step 1: Take 1 kg ripe lemons with thin peels. Wash them thoroughly two or three times with normal water, then rinse them with hot water containing 2 tbsp salt. Pat them dry carefully.
Step 2: Cut each lemon into eight pieces and deseed them.
Step 3: In a mixing bowl, combine the lemons with 4 tbsp salt and mix well.
(Pro tip: Salt acts as a preservative, helping to preserve the pickle.)
Step 4: Cover the bowl with a plate and set it aside in the kitchen for four days. Stir the lemons occasionally during this time.
Step 5: After 4 days, the lemons should be soft and easily breakable due to the salt water. Strain the salt water from them.
Step 6: In a frying pan, dry roast 2 tbsp fennel seeds, 1 tbsp black mustard seeds, 1 tbsp yellow mustard seeds, 1 tbsp carom seeds, 1 tbsp brown mustard seeds, and 1 tbsp fenugreek seeds perfectly for 2 to 3 minutes. Remove from heat and let them cool on a plate.
Step 7: Grind 250 gm of sugar in a grinder to make it fine.
(Pro tip: Grinding the sugar allows for immediate consumption, while using whole sugar requires 2 to 3 days for mixing and serving.)
Step 8: Coarsely grind the roasted spices.
Step 9: In a mixing bowl, combine all the lemons with 1 tbsp Kashmiri red chili powder, 1 tbsp red chili powder, 1 tbsp garam masala powder, 1 tbsp black salt, ½ tbsp nigella seeds, and 250 gm of finely ground sugar. Mix thoroughly.
Step 10: Store the mixture in a clean, dry glass jar, ensuring no moisture is present. This is your sweet lemon pickle.
Step 11: Your sweet lemon pickle will be ready to serve after two to three days.
Recipe Card
Sweet Lemon Pickle (Nimboo Ka Mitha Achar)
Ingredients
- 1 kg lemon
- Salt as per taste
- 2 tbsp fennel seeds
- 1 tbsp black mustard seeds
- 1 tbsp yellow mustard seeds
- 1 tbsp carom seeds
- 1 tbsp brown mustard seeds
- 1½ tbsp fenugreek seeds
- 250 gram sugar
- 1 tbsp Kashmiri red chili powder
- 1 tbsp red chili powder
- 1 tbsp garam masala powder
- 1 tbsp black salt
- ½ tbsp nigella seeds
Instructions
- Take 1 kg ripe lemons with thin peels. Wash them thoroughly two or three times with normal water, then rinse them with hot water containing 2 tbsp salt. Pat them dry carefully.
- Cut each lemon into eight pieces and deseed them.
- In a mixing bowl, combine the lemons with 4 tbsp salt and mix well. (Pro tip: Salt acts as a preservative, helping to preserve the pickle.)
- Cover the bowl with a plate and set it aside in the kitchen for four days. Stir the lemons occasionally during this time.
- After 4 days, the lemons should be soft and easily breakable due to the salt water. Strain the salt water from them.
- In a frying pan, dry roast 2 tbsp fennel seeds, 1 tbsp black mustard seeds, 1 tbsp yellow mustard seeds, 1 tbsp carom seeds, 1 tbsp brown mustard seeds, and 1 tbsp fenugreek seeds perfectly for 2 to 3 minutes. Remove from heat and let them cool on a plate.
- Grind 250 gm of sugar in a grinder to make it fine. (Pro tip: Grinding the sugar allows for immediate consumption, while using whole sugar requires 2 to 3 days for mixing and serving.)
- Coarsely grind the roasted spices.
- In a mixing bowl, combine all the lemons with 1 tbsp Kashmiri red chili powder, 1 tbsp red chili powder, 1 tbsp garam masala powder, 1 tbsp black salt, ½ tbsp nigella seeds, and 250 gm of finely ground sugar. Mix thoroughly.
- Store the mixture in a clean, dry glass jar, ensuring no moisture is present. This is your sweet lemon pickle.
- Your sweet lemon pickle will be ready to serve after two to three days.
