When we talk about Indian pickles, Lemon Pickle (Nimbu ka Achar) holds a very special place. In Rajasthan, where food is incomplete without something tangy and spicy on the side, lemon pickle is one of the most loved accompaniments. This Lemon Pickle Recipe not only brings zest to your meals but also offers health benefits and can be stored for months if prepared properly.
In this blog, we will explore the traditional Rajasthani Lemon Pickle Recipe in detail, along with variations, storage tips, and serving ideas.
The Significance of Lemon Pickle in Rajasthani Cuisine
Rajasthani food culture is famous for its bold flavors, heavy use of spices, and long-lasting food items due to the desert climate. Pickles, papads, and chutneys are integral to every meal. Among them, lemon pickle is a household essential, enjoyed with dal-baati-churma, parathas, khichdi, and even simple rotis.
Unlike factory-made pickles, homemade lemon pickle carries a rustic flavor that connects you with tradition. It is not just food—it’s a part of family heritage passed down through generations.
Ingredients Required for Lemon Pickle Recipe
To prepare Rajasthani Lemon Pickle Recipe, you need a balance of tangy lemons, strong spices, and the right amount of oil for preservation.
Core Ingredients
- Fresh Lemons – 1 kg (medium size, juicy, thin-skinned preferred)
- Rock Salt (Sendha Namak) – 200 g
- Turmeric Powder – 3 tbsp
- Red Chili Powder – 4 tbsp
- Asafoetida (Hing) – 1 tsp
- Mustard Seeds (Rai) – 3 tbsp (coarsely crushed)
- Fenugreek Seeds (Methi Dana) – 2 tbsp (roasted & crushed)
- Fennel Seeds (Saunf) – 2 tbsp
- Mustard Oil – 250 ml (heated & cooled)
Optional (for taste variations)
- Optional (for taste variations)
- Green Chilies – 8–10 (for spicy version)
- Black Salt – 1 tsp (for added tang)
Step-by-Step Preparation of Lemon Pickle
Step 1: Cleaning and Cutting
- Wash lemons thoroughly and wipe them dry with a clean cotton cloth.
- Moisture is the biggest enemy of pickle shelf life, so make sure lemons are completely dry.
- Cut lemons into 4 or 8 equal parts, depending on size. Remove visible seeds if possible.
Step 2: Pre-mixing with Salt & Turmeric
- In a big glass or ceramic jar, mix lemon pieces with salt and turmeric powder.
- Cover the jar with a cloth and keep it in sunlight for 7–10 days.
- Stir once every 2 days with a clean, dry spoon.
- This softens the lemon peels and releases juice naturally.
Step 3: Spice Preparation
- Dry-roast fenugreek seeds and fennel seeds separately.
- Crush mustard seeds coarsely.
- Mix all roasted spices with red chili powder, hing, and black salt.
Step 4: Combining Everything
- After the lemons soften, add the spice mixture to the jar.
- Heat mustard oil until it reaches the smoking point, then cool it down.
- Pour this oil into the jar until all lemon pieces are submerged.
Step 5: Maturing the Pickle
- Cover the jar tightly and place it in sunlight for another 10–15 days.
- Shake the jar daily to mix spices evenly.
- After 2–3 weeks, your Rajasthani Lemon Pickle Recipe is ready to serve.
Variations of Lemon Pickle Recipe
- Sweet Lemon Pickle (Meetha Nimbu Ka Achar)
- Add jaggery or sugar to balance the tanginess.
- Great for kids and those who prefer mild flavors.
- Spicy Lemon Pickle
- Add green chilies and extra red chili powder for fiery taste.
- Oil-Free Lemon Pickle
- Some households prepare it without oil, using only lemon juice, salt, and spices.
- Shelf life is shorter, but taste remains fresh and tangy.
Storage & Shelf Life Tips
- Always use a glass or ceramic jar (avoid plastic and metal).
- Keep the pickle in direct sunlight for a few hours every week to extend shelf life.
- Always use a clean and dry spoon while serving.
- If stored properly, this pickle can last for 1 year or more.
Health Benefits of Lemon Pickle
- Rich in Vitamin C – boosts immunity.
- Aids Digestion – spices like hing, methi, and saunf improve gut health.
- Natural Preservative – salt and oil prevent bacterial growth.
- Appetite Booster – stimulates taste buds, especially in summer.
Serving Suggestions
- With hot parathas for breakfast.
- Alongside dal-baati-churma in a traditional Rajasthani thali.
- As a side dish with khichdi or plain rice.
- With pakoras or mathri during tea time.
Frequently Asked Questions (FAQs)
Q1: How long does it take for lemon pickle to be ready?
Ans. It usually takes 2–3 weeks for the pickle to mature and develop flavors.
Q2: Can I make lemon pickle without oil?
Ans. Yes, but the shelf life will be shorter (around 3–4 months).
Q3: Why is my lemon pickle turning bitter?
Ans. Bitter taste comes from lemon seeds or thick peels. Use thin-skinned lemons and remove seeds where possible.
Q4: How do I make lemon pickle last for a year?
Ans. Use enough mustard oil to cover lemons fully, store in sunlight periodically, and always use a dry spoon.
Q5: Can I add jaggery to lemon pickle?
Ans. Yes, adding jaggery makes Meetha Nimbu Ka Achar, which is tangy, sweet, and loved by kids.
