Oil-Free Nimbu Ka Achar (Lemon Pickle): A Healthy & Tangy Indian Recipe
30 minutes
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About Oil-Free Nimbu Ka Achar (Lemon Pickle): A Healthy & Tangy Indian Recipe
Discover the vibrant flavors of Nimbu Ka Achar, a traditional Indian lemon pickle, with a healthy twist! This oil-free recipe delivers a tangy and zesty taste, perfect as a condiment for any meal. Made with fresh lemons, ginger, spices, and just the right amount of sugar, it's a lighter yet equally flavorful alternative to traditional, oil-based pickles.I recently tried making this sliced lemon pickle myself, and the refreshing taste is simply addictive! The combination of lemon, sugar, ginger, salt, and ajwain creates a unique flavor profile that adds brightness to both everyday meals and special occasions. Prepare to be amazed by how easy it is to make this delicious and healthy pickle.This recipe is perfect for those looking for a healthier, oil-free alternative to traditional Indian pickles, whilst still delivering the authentic flavor you crave. Get ready to experience the zesty goodness!
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Recipe Time & More
Prep30 minutes
Total30 minutes
Ingredients
Lemons
- 500 gm Lemons approximately 5-6 medium-sized lemons
Spices
- 10 gm Ginger finely sliced
- 1.5 tsp Salt rock salt; adjust to taste. you can also add 1/2 teaspoon of red chili powder for extra heat.
- 0.25 tsp Carom Seed carom seeds
- 1 pinch Pepper black, coarsely ground
Sweetener
- 1/2 cup Sugar granulated; adjust to taste. you can substitute with jaggery for a more traditional flavor.
Instructions
Prepare the Lemons
- Wash the lemons thoroughly. Cut each lemon in half and squeeze out the juice into a bowl. Before adding the juice, sprinkle 1/2 teaspoon of salt at the bottom of the bowl to prevent bitterness.
Slice and Marinate
- Inversion the squeezed lemon halves and carefully shave off the outer peel completely. Cut the peeled lemons into thin slices using a sharp knife and gently mix the slices into the lemon juice.
Add Spices
- Add the sliced ginger, salt, ajwain, and black pepper to the lemon juice mixture. Stir well to ensure all the lemon slices are coated with the spices.
Sun-Dry and Sweeten
- Transfer the lemon pickle mixture to a clean glass jar. Place the jar in direct sunlight for several days (3-5 days, depending on sunlight intensity and desired level of browning). The lemons will gradually turn brown. Once the desired brown color is achieved, stir in the sugar. Allow the pickle to sit for another day for the sugar to fully dissolve and infuse the flavors.
Enjoy!
- Your oil-free Nimbu Ka Achar is ready! Serve it with chapatti, paratha, or enjoy it as a standalone snack.
Recipe Notes
Expert Tips for the Best Nimbu Ka Achar
- Sterilize your jar: Before adding the pickle, sterilize the glass jar by boiling it in water for 10 minutes to prevent mold growth.
- Sunshine is key: Direct sunlight is essential for the traditional browning and flavor development of the pickle. Adjust sun exposure based on the intensity of the sunlight.
- Taste and adjust: Taste the pickle before adding the sugar to adjust the salt and spice levels to your preference.
- Storage: Once the sugar is added, keep the jar in a cool, dry place. Refrigeration isn't necessary if you’ve properly sun-dried it and followed the sterilization instructions, but it will extend its shelf life.
Recipe Video
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Recipe Nutrition
Calories: 40kcalCarbohydrates: 10gSodium: 342mgSugar: 10g
Richa Gupta
Articles: 214
4 Comments
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This is exactly what I was looking for!
Looks so incredible! Thank you for sharing.
This looks so good! Appreciate the share.
Such an enticing dish! Thanks for the recipe.