Digestive and Khatta Metha Masala Nimbu Ka Achar , Lemon Pickle

Sweet and Sour Lemon Pickle made with Ayurvedic spices I have already mentioned in my previous posts  that I love to eat and make different type of pickles that I’ve learnt from my grandmother. Lemon pickles have the longest shelf life among pickles, and usually stay fresh till they’re finished. Today I am sharing a very authentic and popular khatta metha nimbu ka achar ki recipe which is a specialty from Uttar Pradesh. It is very good for digestion and stomach aches as a lot of spices that are used in ayurveda are added in it.Every year I make a large jar of this nimbu pickle. The interesting characteristic of this pickle is that as the pickle ages it become more delicious and good for digestion. On my last India visit I found a 8 year old nimbu pickle jar in my mother’s pantry,which had become too dry and so my mother ground the pieces of the dried pickle in a grinder and made delicious digestive herbal lemon churan :).If you like this, you may also want to try out the- Khatta metha nimbu ka achar (sweet and sour lemon pickle)
Gobhi gajar ka Punjabi achar
Punjabi mango pickle 
Khajoor pickle
and many more pickle recipes from my blog which are all family favorites.

Khatta Meetha Nimbu Ka Achar/Lemon Pickle Sweet and Sour Lemon Pickle made with Ayurvedic spices

• CoursePickles
• CuisineIndian, Pickles

Servings Prep Time

2.5kg 1hour

Servings Prep Time 2.5kg 1hour

Ingredients

• 1.5kg Lemons / Nimbu
• 900gms Sugar / Chini
• 1/2cup Ginger / Adraksliced
• 100gms Black Salt / Kala Namak
• 50gm Rock salt / Sendha namak
• 2tsp Red Chilli powder / Laal mirch powder
• 10 Black Myroblan / Harad / Haritiki
• 15 Bengal Pepper / Long Pepper / Lendi Peepli
• 2tsp Peppercorns / Sabut Kali Mirch
• 25 Cloves / Lavang
• 10 Black Cardamom / Badi Elaichi
• 1.5tsp Carom Seeds / Ajwain
• 2tsp Cumin Seeds / Sabut Jeera
• 8 Black Myroblan / Harad / Haritiki
• 10 Bengal Pepper / Long Pepper / Lendi Peepli
• 2tsp Ginger Powder / Saunth
• 1.5tsp Asafoetida / Hing powder

Instructions

1. Wash and wipe the lemons and then cut into 4 pieces.
2. Add salt in the lemon pieces and mix well and fill in a glass jar.
3. Close the jar with a plate or lid(don't use a airtight jar)and keep it in a warm place or in sunlight for a month or till the skin of lemons become soft.
4. Keep shaking or mixing the lemons in 2-3 days.
5. When lemon peel become soft after about a month then Grind all the spices listed in -to grind and make a powder
6. Now add chili powder, asafoetida, ground spice powder, sugar ,chopped ginger and 10 whole pipli and 10 whole harad in the lemons and mix well.
7. keep the jar in sunlight till the sugar syrup thickens slightly.
8. It may take about 15-25 days depending on the heat in the climate.

Recipe Notes

Peepli

Harad

Serving suggestions-taste great with any fried snack,pakora,poori,mathri,kachori,khichdi or daal-rice.

NOTE- 1-*When you have stomach ache or gastric problem, take out the whole harad or pipli and chew slowly.
2-Lemons with thin skin should be preferred to make this pickle.
3- You may use half sugar and half jaggary instead of using only sugar
4-Add sugar only after the lemon peel becomes soft,it may take about 30- 45 days depends on the quality of lemon and thickness of lemon
5-If you are making in small quantity then can remove the pips of lemon,but as I make it in large quantity so avoided that,as they can be removed while eating. 6-Stays well for years or till it last.

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