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A quick and easy Instant Pot recipe for a sweet and spicy Indian Lemon Pickle, also known as Nimbu ka Achar in Hindi. This pickled lemon relish is extremely popular in India and goes great with Indian curries, dal, and rice. Enjoy this Instant lemon pickle in just 45 minutes.
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This recipe is inspired by my father-in-law's delicious and family-famous recipe, which he had inherited from his grandmother. This is my simplified, pressure cooker adaptation of his recipe!
Jump to:
- What is Lemon Pickle?
- How to Make Lemon Pickle
- How to Store
- Serving Suggestions
- Frequently Asked Questions
- Popular Indian Condiment Recipes
- 📖 Recipe
What is Lemon Pickle?
Lemon pickle is an Indian-spiced pickled relish recipe made by combining lemons with aromatic Indian spices, and sugar or jaggery.
In the north, it is popularly known as Nimbu ka Achar (neem-boo-kaa-uchh-aar), where nimbu refers to 'lemon', and achar refers to 'relish'.
Lemon pickle has a unique taste that combines the tartness of lemons and mustard seeds with a subtle heat from the chili powder, and sweetness from the sugar. The bitterness of fenugreek seeds cuts the sourness, and salt helps highlight all the flavors.
It is one of the tastiest condiments and has many variations across India. Let's get started on this north-Indian style khatta-meetha nimbu achar (sweet-spicy pickled lemons)!
Ingredients - Notes & Substitutions
It takes just a handful of ingredients to make this sweet and spicy Indian lemon pickle. Here's what you need:
Lemons: Pick bright and firm lemons that have a slight give. This indicates the ideal ripeness for this recipe. Try and pick similar-sized fruits for even cooking.
Whole Spices: We're using a combination of brown mustard (rye), fennel (saunf), and fenugreek (methi) seeds for toasting and grinding into a fine powder. These provide nutty and earthy flavors to the achar.
Ground Spices: In addition to the whole spices, we'll use salt and Kashmiri chili powder to add flavor and subtle heat. Adjust the quantity of red chili to suit your taste buds. If unsure of the spice level, start with half the quantity.
Brown Sugar: This is what balances the tartness of the lemons and gives this sweet-spicy achar its iconic taste.
Oil: Just a little bit of olive, or any clear oil is what we need to bring this pickle together.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Lemon Pickle
Here's an easy Instant Pot Lemon Pickle recipe with detailed step-by-step photos:
Pressure cook lemons:
Add water to the steel insert of your Instant Pot and place a trivet in that.
Add lemons to any oven-safe bowl and place that on top of the trivet. Pressure-cook the lemons for 15 minutes under high pressure. (pic 1)
Dry roast and grind spices:
While the lemons are cooking, roast the whole spices.
To do that, add mustard, fennel, and fenugreek seeds to a microwave-safe plate, and microwave in 30-second increments for 2-3 minutes, stirring in between. (pic 2)
Cool for 5-10 minutes, then grind to a fine powder using a spice or coffee grinder. (pic 3)
Wait for the pressure to release naturally, then open the lid. Cut the lemons in half or quarters depending on your preference. Remove all the seeds and discard them. (pic 4)
Saute and Cook:
Turn the Instant Pot on sauté mode. Heat oil and add the reserved mustard seeds. When mustard begins to splutter, add lemons, salt, sugar, and red chili powder. Stir well. (pic 5)
Continue to sauté for 4-5 minutes till the juices reduce to a jam-like consistency. Turn off the Instant Pot. (pic 6)
Cool the pickle and transfer it to an airtight container.
How to Store
For the best flavor, refrigerate the lemon pickle for 5-7 days before using it. This allows the flavors to blend well.
Lemon achar stays good in the refrigerator for up to two months.
Storing tip: For extended life, store pickles and jams in clean and dry glass containers with airtight lids.
Serving Suggestions
This Indian lemon pickle is the perfect accompaniment to Indian dal, rice, and paratha. Here are some of my favorite pairings for this nimbu ka achar:
- Dal Tadka | Dal Fry
- Instant Pot Dal Palak (Spinach Dal)
- Spinach Rice in Instant Pot | Spanakorizo
- Paratha (Pan-Fried Indian Flatbread)
Recipe Tips & Notes
Here are some tips and tricks to make the best sweet and spicy lemon pickle:
- Lemons: Pick lemons of the same size for even cooking.
- Spices: While toasting, watch the spices carefully so they don't burn.
- Sugar: You can substitute brown sugar with jaggery powder to make this achar with unrefined sugar.
- Sweetness: Adjust the quantity of sugar after sauteing. If the achar tastes too tart, add another tablespoon or two more of brown sugar.
- Spicyness: Add another teaspoon of Kashmiri red chili powder to add a spicy kick to this pickle.
- Storage: To prevent this pickle from going bad sooner, store it in a clean and dry glass container with an airtight lid.
Frequently Asked Questions
Is lemon pickle good for health?
If had in moderation, lemon pickle promotes healthy gut bacteria, aids in blood flow, and is loaded with essential minerals like iron, copper, calcium, potassium, etc. It also boosts the immune system since it is rich in vitamin C.
What does lemon pickle taste like?
Lemon pickle is a relish made with fresh lemons that are cut and cooked with Indian spices and sugar. It is the perfect combination of savory, sweet, tart, and spicy flavors.
How do you eat lemon pickle?
Lemon pickle can be enjoyed with a variety of Indian foods. It is best enjoyed with dal and rice, with paratha, or even with steamed idli.
Why is my lemon pickle so bitter?
If you cook let the seeds remain in the lemons, it causes the pickle to taste bitter. To prevent that, remove all the seeds after cooking the lemons.
Do you eat the skin of lemon pickle?
Yes. Cooking helps tenderize the peel, making it edible. Salt, spices, and sugar cut the bitterness of the rind and infuse it with a pleasant flavor.
Popular Indian Condiment Recipes
- Mint Chutney (Pudina Chutney)
- Peach Chutney in Instant Pot (No pectin)
- Tamarind Chutney in Instant Pot (Imli Chutney)
- Cilantro Chutney
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📖 Recipe
Lemon Pickle - Nimbu ka Achar
Aneesha Gupta
Here's a quick and easy Instant Pot recipe for sweet and spicy Indian lemon pickle, also known as Nimbu ka Achar. This lemon relish pairs great with Indian curries, dal and rice.
4.54 from 15 votes
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Prep Time 10 minutes mins
Cook Time 15 minutes mins
NPR 15 minutes mins
Total Time 45 minutes mins
Course Side Dish
Cuisine Indian
Servings 12 servings
Calories 37 kcal
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We'll email this post to you, so you can come back to it later!
Equipment
Ingredients
- 6 medium lemons
Roasting Spice mix- (see instructions on how to roast and grind)
- 1 teaspoon black mustard seeds
- 1 teaspoon Fenugreek Seeds
- 1 teaspoon Fennel Seeds
For Tempering
- 1 tablespoon olive oil
- ½ teaspoon black mustard seeds
- 1 teaspoon salt
- 1 teaspoon kashmiri red chili powder (or ¼-1/2 teaspoon cayenne)
- 6 tablespoons Brown Sugar
Instructions
Wash and dry 6 lemons. Add water to the steel insert of your Instant pot and place a trivet in that. Add lemons to any oven-safe bowl and place it on top of the trivet. Pressure-cook the lemons for 15 minutes at high pressure.
In the meantime, roast the spice blend for grinding. Add mustard, fennel, and fenugreek seeds to a microwave-safe plate, and microwave in 30-second increments for 2-3 minutes, stirring in between. Cool for 5-10 minutes, then grind to a fine powder using aspice or coffee grinder.
Wait for the pressure to release naturally, then open the lid once the pin drops. Cut the lemons in half or quarters depending on your preference. Remove all the seeds and discard them.
Turn the Instant Pot on sauté mode. Heat oil and add the reserved mustard seeds. When mustard begins to splutter, add lemons, salt, sugar, and red chili powder. Stir well.
Continue to sauté for 4-5 minutes till the juices reduce to a jam-like consistency. Turn off the Instant Pot. Cool the pickle and transfer it to an airtight container.
Video
Notes
- Lemons:Pick lemons of the same size for even cooking.
- Spices:While toasting, watch the spices carefully so they don't burn.
- Sugar:You can substitute brown sugar with jaggery powder to make this achar with unrefined sugar.
- Sweetness:Adjust the quantity of sugar after sauteing. If the achar tastes too tart, add another tablespoon or two more of brown sugar.
- Spicyness:Add another teaspoon of Kashmiri red chili powder to add a spicy kick to this pickle.
- Storage:To prevent this pickle from going bad sooner, store it in a clean and dry glass container with an airtight lid.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.
Nutrition
Calories: 37kcal | Carbohydrates: 6g | Fat: 1g | Sodium: 195mg | Potassium: 7mg | Sugar: 5g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.2mg
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