Name: Instant Lemon Pickle In Pressure Cooker
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 300 gm Lemon; 300 gm Sugar; 1.5 tsp Salt (colored red chilli, or as per taste, rock salt - 1 tsp each (depending upon taste))

Instant Lemon Pickle In Pressure Cooker

Richa Gupta

UpdatedJuly, 2025

20 minutes

1118 reads

5 from 3 votes

Indian

About Instant Lemon Pickle In Pressure Cooker

Discover how to make a quick and instant lemon pickle—nimbu ka khatta meetha achar—right in your pressure cooker. This easy method transforms simple ingredients like lemon, sugar, and salt into a tangy, sweet, and zesty pickle in no time. With minimal effort, you'll have a flavorful condiment bursting with classic Indian flavors.

Lemon pickle is a beloved accompaniment that elevates any Indian meal, adding a delicious punch to your lunch spread. Thanks to the pressure cooker, this recipe is not only fast but also ensures perfect melding of flavors every time. Relish this versatile achar with all kinds of cuisines and bring a homemade touch to your table.

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Recipe Time & More

Prep10

Cook10

Total20

Calories208 kcal

Serves

Served AsLunch

Recipe TasteSalty Sour Spicy Sweet Tangy

Ingredients

▢ 300 gm Lemon
▢ 300 gm Sugar
▢ 1.5 tsp Salt colored red chilli, or as per taste, rock salt - 1 tsp each (depending upon taste)

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Instructions

Pressure cook lemon without water for 3-4 whistles until soft. Discard the water as it will bitter in taste. Remove the lemons from cooker and cut into small pcs. Remove the seeds.
In same pressure cooker, add 1 cup water and sugar, cook till sugar dissolves and cut lemon pcs. cook for 1-2 min. Switch off the flame and add all spices. Mix well. Cool down the completely.
Once cooled, store in dry glass jar. Keep in refrigerator.

Recipe Notes

One can keep the pickle in sunlight for 1 day to further enhance the taste.

Additional Tips

For an extra depth of flavor, try tempering the finished pickle with a hot oil tadka of mustard seeds, hing (asafoetida), and a pinch of fenugreek seeds before storing—it adds a traditional North Indian touch.
If you prefer a less bitter pickle, blanch the lemons in boiling water for 3-4 minutes before pressure cooking to mellow the rind’s sharpness.
This pickle keeps best unrefrigerated for 2-3 days to allow the flavors to mature, but after that, transfer it to the refrigerator in a sterilized glass jar to maintain freshness for up to a month.
For a spicy kick, add 1-2 slit green chilies or a teaspoon of red chili powder along with the other ingredients before pressure cooking.