nimbu ka achar recipe | instant lime pickle recipe | nimbu achar (2024)

nimbu ka achar recipe | instant lime pickle recipe | nimbu achar with detailed photo and video recipe. an easy and quick condiment pickle recipe made with juicy limes with pickle masala. it is an ideal taste enhancer condiment that can be shared with the choice of parathas or with any rice variant. there are myriad ways to make lemon-based pickle and this is an instant version of it.

nimbu ka achar recipe | instant lime pickle recipe | nimbu achar with step by step photo and video recipe. pickle recipes are one of the essential recipes in indian cuisine. it is made with myriad tropical fruits which are offered in both traditional and instant version. one such traditional and also instant pickle recipe is nimbu ka achar recipe known for its sour, bitter and spicy taste.

pickle recipes are very common in my house like any other typical indian home. i make it with different types of vegetables and fruit and stack it up for my day to day lunch and dinner. however, there are few pickle recipes very frequently made. instant lime pickle recipe is one of them. i typically do not attempt the traditional recipe which is lengthy and also time-consuming. unlike other pickle recipes, the main reason i like nimbu achar is the burst of flavour and taste in each bite. basically, due to the use of lime, it is loaded with a sour taste. at the same time, due to the use of red chilli powder, mustard, fenugreek and salt it gives the taste of spiciness and bitter taste too.

furthermore, i would like to highlight some of the tips, suggestions, and variations to nimbu ka achar recipe. firstly, i would heavily recommend using fresh and juicy limes for this recipe. the skin has to be tender and also soft. the old lime would generally have hard skin and may not be able to cut or slice. secondly, you can either pressure cook or boil these limes in an open vessel. the reason i did not pressure cook it as some pressure cooker may work differently and keep it consistent i have soaked in boiling water. lastly, for a longer shelf life store it in the fridge in an airtight container. also, avoid using spoons with moisture or water content.

finally, i request you to check my other pickle and condiment recipes collection with this post of nimbu ka achar recipe. it mainly includes my other recipes collection like, gajar mooli ka achar, sirka pyaz, carrot pickle, red chilli pickle, tomato thokku, garlic pickle, mango pickle, chilli pickle, lemon pickle, tomato pickle. further to these i would also like to mention other recipe categories like,

• snacks recipes
• sandwich recipes
• roti or naan recipes

nimbu ka achar video recipe:

recipe card for instant lime pickle recipe:

how to make nimbu ka achar with step by step photo:

1. firstly, in a large vessel take 4 cup water and get a boil.
   
2. once the water comes to a boil, drop in 10 lime.
   
3. cover and rest for 5 minutes or until lime softens.
   
4. now take off the lime from water and pat dry. make sure not to have any moisture in lime as they shorten the shelf life of pickle.
   
5. chop into quarter pieces and keep aside.
   
6. in a pan dry roast2 tsp mustard and ¼ tsp methi on low flame until it turns aromatic.
   
7. blend to a fine powder and add to chopped limes.
   
8. also, add3 tbsp red chilli powder, ¼ tsp turmeric and 1 tbsp salt.
   
9. mix well making sure everything is well combined.
   
10. further heat ¼ cup oil and add 1 tsp mustard, ¼ tsp hing.
    
11. splutter the tempering and allow the oil to cool completely.
    
12. once the oil cools completely, pour over the pickle and mix well.
    
13. finally, enjoy instant lime pickle or nimbu ka achar immediately or store in the refrigerator and use for 2 weeks.
    

notes:

• firstly, make sure there is no moisture in lime as it reduces the shelf life of pickle.
• also, adjust the amount of chilli powder to your spice level.
• additionally, lemon pickle can also be prepared in the same way.
• finally, instant lime pickle or nimbu ka achar recipe tastes great when tanginess, spiciness is well balanced.