Name: Tangy & Flavorful Oil-Free Lemon Pickle (Bengali No-Oil Achar)
Prep time: 80 min
Total time: 80 min
Ingredients: 1 kg Thick-Skinned Lemons; 2 tbsp Rock Salt; 1 tbsp Peppercorns (black); 1 tbsp Cumin Seeds; 2 tsp Vinegar

Tangy & Flavorful Oil-Free Lemon Pickle (Bengali No-Oil Achar)

1 hour 20 minutes

1359 reads

4.75 from 4 votes

Bengali

About Tangy & Flavorful Oil-Free Lemon Pickle (Bengali No-Oil Achar)

Awaken your taste buds with the vibrant tang of Bengali Lemon Pickle! This no-oil achar bursts with zesty, aromatic flavors, adding a sunshine-bright touch to any dish. It's a healthy and delicious way to experience the magic of traditional Bengali cuisine.

Thick-skinned lemons transform into beautifully soft, flavorful morsels, infused with a fragrant blend of black pepper, cumin, and rock salt. This unique pickling method maximizes the lemon's natural zest, creating a truly special condiment.

Even better, this recipe is a fantastic way to reduce waste by using leftover lemon peels. Prepare to brighten your plate and elevate your meals with this incredibly flavorful, homemade pickle.

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Recipe Time & More

Prep1 20

Total1 20

Calories29 kcal

Serves

Served AsDinner Lunch

Recipe TasteCrunchy Salty Sour Spicy Tangy

Ingredients

Lemons

▢ 1 kg Thick-Skinned Lemons

Spices and Seasoning

▢ 2 tbsp Rock Salt
▢ 1 tbsp Peppercorns black
▢ 1 tbsp Cumin Seeds
▢ 2 tsp Vinegar

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Instructions

Thoroughly wash the lemons and pat them dry with a clean cloth.
Cut half a kilogram of lemons into small pieces, roughly 8 pieces per lemon. This helps the flavors penetrate and the lemon soften.
Juice the remaining lemons. Reserve the juice.
In a mortar and pestle or spice grinder, lightly roast the cumin seeds. Grind them into a powder. This enhances their earthy aroma.
Grind the black peppercorns coarsely. A coarse grind provides bursts of peppery flavor throughout the pickle.
In a large bowl, combine the cut lemons, rock salt, ground cumin, ground black pepper, and reserved lemon juice.
Add the vinegar. Mix well, ensuring all the lemon pieces are coated in the spice mixture.
For the first 72 hours, mix the lemon pickle every half hour, two to three times. This helps distribute the salt and spices evenly.
After 72 hours, the pickle will start to mature. Continue to mix occasionally.
The lemon pickle will be ready to enjoy after two weeks. The lemons will have softened and absorbed the vibrant flavors of the spices.

Recipe Notes

Good To Know

Well-preserved lemon pickle can develop medicinal properties over time and may help alleviate dizziness.
Lemon pickle, when stored properly, doesn't necessarily expire.

Expert Tips

For a spicier kick, incorporate a few slivers of fresh ginger along with the chilies.
Adjust the amount of sugar to your preference, adding more for a sweeter pickle or less for a tangier one. Taste and adjust as needed.
Experiment with different spices like mustard seeds or fenugreek seeds for unique flavor profiles.