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Nimbu-Mirchi Ka Achar recipe

Nimbu-Mirchi Ka Achar

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Abhishek Boke (@kautumbikkitchen)
IndianSideCondimentVegetarianVeganDairy-FreeGluten-FreeNut-Free

This traditional Indian pickle, Nimbu-Mirchi Ka Achar, is a delightful blend of tangy lemons and spicy green chilies. Made with no chemicals, preservatives, or artificial colors, this recipe is a perfect way to preserve the natural flavors of the ingredients. It's a family favorite and a must-have condiment to elevate any meal. Follow @kautumbikkitchen for more such recipes!

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Prep Time
20min
Cook Time
0min
Total Time
20min

Ingredients

20 Servings
(1 serving = 1 tbsp)
  • Big Green Chillies
    Big Green Chillies
    10
  • Lemons
    Lemons
    5
  • Yellow Mustard Seeds
    Yellow Mustard Seeds
    2tbsp
  • Cloves
    Cloves
    5clove
  • Black Pepper
    Black Pepper
    1tsp
  • Cumin Seeds
    Cumin Seeds
    1tsp
  • Fenugreek
    Fenugreek
    1tsp
  • Fennel Seeds
    Fennel Seeds
    1tbsp
  • Lemon Juice
    Lemon Juice
    1cup
  • Mustard Oil
    Mustard Oil
    1cup

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Nutrition (per serving)

Calories

95.8kcal (4.79%)

Protein

0.4g (0.86%)

Carbs

1.7g (0.63%)

Sugars

0.4g (0.72%)

Healthy Fat

9.6g

Unhealthy Fat

1.4g

% Daily Value based on a 2000 calorie diet

Prep Time
20min
Cook Time
0min
Total Time
20min

How to make Nimbu-Mirchi Ka Achar

  1. Step 1

    Wash and dry the green chilies and lemons thoroughly. Ensure there is no moisture left on them.

  2. Step 2

    Cut them into small pieces.

  3. Step 3

    Dry-roast the yellow mustard and set it aside.

  4. Step 4

    In another pan, dry-roast fenugreek seeds, fennel seeds, cloves, black pepper, and cumin seeds. Blend when cool.

  5. Step 5

    In a mixing bowl, combine yellow mustard seeds, salt, turmeric, hing powder, and dry roast spice powder.

  6. Step 6

    Add the lemon pieces and green chilies to the spice mixture. Mix well to coat them evenly.

  7. Step 7

    Pour lemon juice and mustard oil into the mixture. Stir everything together until well combined.

  8. Step 8

    Transfer the mixture into a clean, dry glass jar. Press down to remove any air pockets.

  9. Step 9

    Seal the jar and let the pickle sit in sunlight for 7-10 days. Shake the jar daily to ensure even marination.

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

95.8kcal (4.79%)

Protein

0.4g (0.86%)

Carbs

1.7g (0.63%)

Sugars

0.4g (0.72%)

Healthy Fat

9.6g

Unhealthy Fat

1.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Ensure all ingredients and utensils are completely dry to prevent spoilage.

  2. Use fresh and juicy lemons for the best flavor.

  3. Store the pickle in a cool, dry place after the initial sun-drying period.

FAQS

  1. How long can this pickle be stored?

    If stored in a clean, airtight jar, this pickle can last for up to a year.

  2. Can I use any other oil instead of mustard oil?

    Mustard oil is traditional and adds a unique flavor, but you can use any neutral oil if needed.

  3. Do I need to refrigerate the pickle?

    No, this pickle does not require refrigeration if stored in a cool, dry place.

  4. Can I skip the sunlight step?

    Sunlight helps in the fermentation process and enhances the flavor, so it is recommended not to skip it.

  5. Can I adjust the spice levels?

    Yes, you can adjust the quantity of green chilies and spices to suit your taste.

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Abhishek Boke

(@kautumbikkitchen)

Cooking | Collaborations | Content Mumbai, India 100+ Brand Collaborations & Counting

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Nimbu-Mirchi Ka Achar recipe