Nimmakaya Uragaya or Instant Lemon Pickle or Nimbu Ka Achar is a delicious quick pickle you can make with lemon using basic spice powders. This is healthy as its not very oily, you can make this as an accompaniment for your meal.
While there are so many recipes to make a lemon pickle recipe, this is the instant lemon pickle, that is an ideal taste enhance condiment for your rice or parathas.
Pickles are an essential recipes in Indian Cuisine. Each Indian State has its own version for different vegetables. So we have so many traditional recipes along with many instant versions as well.
Coming to this nimbu ka achar, I can't fix to which state it belongs as, as very basic ingredients common across cuisines are used to make this pickle. Lemon pickle is known for its bitter and spicy taste. The exact taste is hard to express and you can only feel it when you bite into it.
We frequently use to make pickles at home. Amma always makes regular pickle, though this popular Avakaya used to be prepared at her native and sent to us. These days we just buy off the shelf.
Athamma is famous for her condiment making skill. Anything you give her, she will make a chutney or a pickle. Her contribution to both my food site speaks for that. She no longer makes any pickle for health reasons, still her cooking skill will always be appreciated.
When I picked up A to Z Condiments, I knew I have some tough alphabets to crack. When it was for N, I was only thinking of Nimbu ka achar, forgetting that Lemons are called Nimmakaya in Telugu. So while editing this post it struck me and I changed the title then!
I don't normally make lemon pickle and I was waiting for this opportunity to make it myself. Since this Nimmakaya Uragaya is an instant version, you hardly need to spend time making it.
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Ingredients
This Nimmakaya Uragaya is a simple condiment with just about 6 ingredients and so easily available too.
For the Lemon Pickle
Lemon - Use big sized lemons, if even in size makes it more easy.
Other Spice powders - We use regular red chili powder or you can use Kashmiri chili powder which makes it more bright in colour. Apart from chili powder, we use turmeric powder which is mandatory ingredient.
For tempering - We temper the mustard and hing in hot oil. Add it to the mixed pickle.
For the roasted spice powder - As with all pickle recipes, this calls for a roasted methi and mustard seeds. So dry roast and make a fine powder.
Instructions
For the roasted pickle spice powder
Dry roast methi and mustard on low flame until it turns aromatic.
Allow to cool and then blend to a fine powder. Keep it aside.
For Making the Lemon Pickle
Take about 2 cups of water and bring to a boil
When the water starts to boil, drop the washed whole lemon into it.
Cover with a lid and leave it for 5 minutes or until the lemon softens.
Remove the lemons, pat dry.
Make sure the lemons are completely dry. Else it will shorten the shelf life of pickles.
Chop the lemon into quarter pieces using a serrated knife. Transfer to a bowl or the jar you are going to store.
Now add the roasted pickle spice power along with red chilli powder, turmeric and salt.
Using a spoon, mix well making sure everything is well combined.
For Tempering
Heat a pan with oil, when hot add mustard and hing.
When the mustard starts to splutter, switch and let the oil cool completely.
Add the cooled oil to the pickle and mix well.
You can serve this instant lemon pickle or nimbu ka achar immediately or store in the refrigerator and use for 2 weeks.
Substitutions & Variations
Always use fresh juicy lemon for this recipe. Make sure the skin is tender and soft.
The old lemon with hard skin will be difficult to cut or slice. So use a serrated knife to quarter the lemon.
You can either pressure cook or boil in an open vessel. However open vessel works out best as sometimes in pressure cooker, the lemons would burst!
Equipment
You need a pan to dry roast the pickle masala. An airtight glass jar to store the pickle.
A pan of hot water to soak the lemons. Next dry spoon to mix the masala.
Storage
For a longer shelf life store the instant lemon pickle in the fridge in an airtight container. This pickle stays good for a week.
Avoid using spoons with moisture or water content.
Expert Tips
Always wipe the lemon dry before adding the spice masala.
Use dry spoons to scoop the pickle you want. Else it will get spoiled soon.
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Recipe
Nimmakaya Uragaya | Instant Lemon Pickle | Nimbu Ka Achar
Ingredients
For the Lemon Pickle
- 5 Lemon
For the roasted spice powder
- 1 teaspoon Mustard Seeds
- 1/8 teaspoon Fenugreek Seeds / Methi
Other Spice powders
- 1.5 tablespoon Kashmiri Red Chilli Powder
- 1/8 teaspoon Turmeric Powder
- 1 teaspoon Salt
For tempering:
- 2 tablespoon Cooking Oil
- 1/2 teaspoon Mustard Seeds
- 1/8 teaspoon Asafoetida / Hing
Instructions
For the roasted pickle spice powder
- Dry roast methi and mustard on low flame until it turns aromatic.
- Allow to cool and then blend to a fine powder. Keep it aside.
For Making the Lemon Pickle.
- Take about 2 cups of water and bring to a boil
- When the water starts to boil, drop the washed whole lemon into it.
- Cover with a lid and leave it for 5 minutes or until the lemon softens.
- Remove the lemons, pat dry.
- Make sure the lemons are completely dry. Else it will shorten the shelf life of pickles.
- Chop the lemon into quarter pieces using a serrated knife. Transfer to a bowl or the jar you are going to store.
- Now add the roasted pickle spice power along with red chilli powder, turmeric and salt.
- Using a spoon, mix well making sure everything is well combined.
For Tempering
- Heat a pan with oil, when hot add mustard and hing.
- When the mustard starts to splutter, switch and let the oil cool completely.
- Add the cooled oil to the pickle and mix well.
- You can serve this instant lemon pickle or nimbu ka achar immediately or store in the refrigerator and use for 2 weeks.
Nutrition
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Srividhya says
The roasted spice powder sounds very versatile. Love this instant lemon pickle. I have a lot of lemons need to this your way.
Radha says
We love pickles and they are great with rice as well as stuffed parathas. This instant version sounds easy! A great recipe!
Harini says
My husband will definitely like it. Shall try it soon.
Usha says
It is interesting to know we can add lemons to boiled water to soften them when preparing instant pickle. Love all the spices you used here.