Nimbu ka Achaar: Zesty Sunshine in a Jar!

Nimbu ka Achaar: Zesty Sunshine in a Jar!

Namaste Doston! Kem cho? Sat Sri Akal! How are you all doing? Chef Curry Do’pyaza here, back in your kitchens and ready to spice up your life with a recipe that’s close to my heart – Nimbu ka Achaar, or Lemon Pickle!

This isn’t just any pickle; it’s a burst of sunshine in a jar, a tangy explosion that awakens your taste buds and adds a zing to any meal. From the bustling streets of Mumbai to the serene villages of Punjab, Nimbu ka Achaar is a beloved condiment across India.

When do we relish this tangy treat?

You’ll find Nimbu ka Achaar gracing tables during festive occasions like Diwali, Holi, and even weddings! It’s a staple in many Indian households, especially during the hot summer months when lemons are at their peak. My nani (grandmother) always said it helps with digestion during those heavy, celebratory meals. It’s also a fantastic way to preserve the bounty of the lemon harvest.

A little history lesson, just for you:

Pickling has been around for centuries, and India has a rich tradition of preserving fruits and vegetables in spices and oil. Nimbu ka Achaar likely originated as a way to keep lemons fresh for longer periods, transforming them into a delicious and versatile condiment. Each region has its own unique twist, with variations in spices and preparation methods.

Ready to make your own sunshine?

Here’s my super-easy recipe for Nimbu ka Achaar that will have you licking your fingers in no time!

Prep Time: 15 minutes
Cook Time: 10 minutes (plus a few days of sun-drying)

Ingredients – The Spice Rack Symphony:

• 1 kg Nimbu (Lemons), preferably small and juicy
• 100 g Sendha Namak (Rock Salt) – adds a unique flavour
• 50 g Lal Mirch Powder (Red Chili Powder) – adjust to your spice preference
• 25 g Haldi Powder (Turmeric Powder) – for colour and health benefits
• 1 tbsp Methi Seeds (Fenugreek Seeds) – adds a slightly bitter, complex flavour
• 1 tbsp Rai Seeds (Mustard Seeds) – for a pungent kick
• 2 tbsp Sarson ka Tel (Mustard Oil) – the traditional choice, but you can use any vegetable oil
• 1 tsp Hing (Asafoetida) – optional, but adds a unique savoury depth

Let’s Get Cooking – Step-by-Step:

1. Lemon Prep: Wash the nimbu thoroughly and pat them completely dry. Cut each lemon into 6-8 pieces.
2. Salty Embrace: In a large, non-reactive bowl (glass or ceramic is best), combine the lemon pieces with sendha namak. Mix well and let it sit for 2-3 days, stirring occasionally. This process helps to soften the lemons and draw out their juices. You’ll notice the lemons releasing a lot of liquid.
3. Spice Up the Party: After 2-3 days, drain the lemons, reserving the salty lemon juice. In a separate pan, lightly dry roast the methi seeds and rai seeds for a minute or two, until fragrant. Let them cool and then grind them into a coarse powder.
4. The Grand Mix: In the bowl with the lemons, add the lal mirch powder, haldi powder, ground methi-rai powder, and hing (if using). Mix everything together thoroughly.
5. Oily Affair: Heat the sarson ka tel in a small pan until it’s just smoking. Let it cool down slightly and then pour it over the lemon mixture. Mix well, ensuring all the lemon pieces are coated in the oil and spices.
6. Sun Bathing: Transfer the achaar to a clean, dry glass jar. Pour the reserved salty lemon juice over the lemons. Cover the jar with a clean muslin cloth or a lid with small holes, and place it in direct sunlight for 5-7 days, stirring daily. This helps to mature the flavors and prevent spoilage.
7. Patience is Key: After 5-7 days, the achaar is ready! Store it in a cool, dry place. It will continue to mature and deepen in flavour over time.

Chef Curry’s Top Tips for Achaar Perfection:

• Dry is the Key: Make sure all your utensils and the jar are completely dry to prevent mould growth.
• Spice Level: Adjust the amount of lal mirch powder to your liking. If you prefer a milder pickle, use less chili powder.
• Oil Quality: Using good quality sarson ka tel will significantly enhance the flavour of your achaar.
• Sun Power: The sun-drying process is crucial for developing the rich flavour of the achaar. Don’t skip it!

Achaar Your Way – Cooking Variations:

• Gas Stove: Follow the steps above, using a heavy-bottomed pan for heating the oil.
• Induction Stove: The same as gas stove, but adjust the heat settings accordingly.
• Pressure Cooker: Not recommended for this recipe, as it can make the lemons too soft.
• Oven: You can dry the lemons in a low-temperature oven (around 150°F or 65°C) for a few hours instead of sun-drying.
• Microwave: Not recommended for this recipe.
• Air Fryer: Not recommended for this recipe.
• Slow Cooker/Crockpot: Not recommended for this recipe.

Nutrition Nuggets:

Nimbu ka Achaar is a good source of Vitamin C and antioxidants. The spices also offer various health benefits, such as improved digestion and anti-inflammatory properties. However, it is high in sodium due to the salt content, so consume it in moderation.

Serving Suggestions – Achaar Adventures:

• Enjoy it with dal-chawal (lentils and rice), roti-sabzi (flatbread and vegetables), or parathas (stuffed flatbread).
• Add a spoonful to your thali for an extra burst of flavour.
• Use it as a condiment with grilled meats or vegetables.
• It’s a fantastic accompaniment to Indian snacks like samosas and pakoras.

Your Turn to Shine!

Now that you have my secret recipe, it’s time to roll up your sleeves and make your own Nimbu ka Achaar. It’s a labor of love, but trust me, the zesty, tangy reward is well worth the effort. Share this delightful pickle with your friends and family, and let them experience the magic of Indian flavours. Happy cooking!