You know that smell when mustard oil hits the pan? That zingy, spicy, punchy scent that instantly takes you back to your grandma’s kitchen? Yeah, that one. That’s exactly what this lemon achar (or nimbu ka achar) is all about sunshine, spice, and sweet, tangy memories.
There’s something oddly comforting about seeing a jar of achar sitting on the windowsill, soaking up the sun. Bright yellow lemons glistening in oil, a whiff of spice in the air it’s basically summer captured in glass. And the best part? It’s so simple to make. No preservatives, no weird stuff just pure homemade magic that only gets better with time.
Why You’ll Fall in Love with This Lemon Achar
This isn’t just any pickle it’s the kind that tastes exactly like nani used to make: spicy, tangy, and bursting with sunshine in every bite. It’s made with simple, everyday ingredients you already have in your kitchen nothing fancy, no preservatives, just pure homemade goodness.
And the best part? It only gets better with time. Seriously, this achar can last for months (if you manage not to finish it sooner). It’s one of those rare things that go with almost everything from dalchawal and parathas to khichdi or even toast when you’re feeling a little adventurous.
What You’ll Need
10 medium fresh lemons the stars of the show.
3 tablespoons salt (or to taste) for that perfect tangy balance.
1 teaspoon turmeric powder adds color and a touch of warmth.
2 tablespoons red chili powder bring on the heat!
2 tablespoons mustard seeds (rai) for that bold, earthy punch.
1 tablespoon fenugreek seeds (methi dana) adds depth and aroma.
¼ teaspoon asafoetida (hing) just a pinch goes a long way.
1 cup mustard oil the heart of any good Indian pickle.
1 tablespoon sugar or jaggery (optional) if you like a sweet-tangy twist.
¼ cup fresh lemon juice to tie it all together with zesty freshness.
Step-by-Step Let’s Make Some Sunshine
Step 1: Prep the Lemons
First things first wash those lemons really well and dry them completely. I mean completely. Even a drop of water can mess with your pickle later.
Now cut them into small pieces (quarters or eighths work great). Remove the seeds if you like things smooth.
Step 2: Salt and Sunbathe
Toss your lemon pieces with salt and turmeric powder in a glass bowl.
Cover it and let it sit in a sunny spot for 3–4 days. Give it a gentle stir once a day.
Over time, the lemons soften and start releasing juice that’s your natural brine doing its thing. It already smells amazing.
Step 3: Make the Spice Mix
Dry roast mustard seeds and methi dana till they smell toasty and fragrant.
Let them cool, then grind them coarsely not too fine, you still want a bit of texture.
Stir in red chili powder and hing. Boom. Spice mix done.
Step 4: Temper and Combine
Heat mustard oil till it starts to smoke (this takes away the raw smell). Let it cool a little.
Add your spice mix and jaggery or sugar if you’re using it.
Pour this glorious, fragrant oil all over your lemon mixture.
Add a bit of fresh lemon juice, give it a good mix, and try not to drool.
Step 5: Store and Mature
Spoon everything into a clean, dry glass jar the prettier, the better.
Keep it out in the sun for 5–7 days, giving it a gentle shake each morning.
When the oil floats on top and the lemons turn soft, congrats your achar is ready!
(Also, good luck not eating it straight from the jar).
A Few Handy Tips
Always use a dry spoon. Seriously, it’s pickle law.
Store it in a cool, dry place no need to refrigerate.
The flavor gets deeper after a couple of weeks. If you can wait that long.
Want a sweet-tangy vibe? Add a spoon of jaggery. Thank me later.
Serving Ideas
This lemon achar is basically your secret flavor bomb. Try it with:
Hot parathas (my personal favorite)
Simple dal-rice on a lazy day
Spicy sabzi and roti