Lemon Pickles, known as Nimbu Ka Achaar in Hindi, is a traditional Indian condiment cherished for its tangy and vibrant flavor. It is crafted from lemons that are typically preserved in a mixture of salt, spices, and oil, allowing them to ferment and develop a complex, savory taste over time.
The pickle usually includes a blend of aromatic spices such as mustard seeds, fenugreek seeds, red chili powder, and asafoetida (hing), which add depth and heat to the naturally sour lemons. The preservation process may also incorporate sugar or jaggery to introduce a sweet note that balances the acidity.
Lemon Pickles Recipe
Lemon Pickles
Lemon and mango pickles are the most common pickles found in Indian grocery stores. Traditionally, lemon pickles take some time to prepare because of their long soaking time. But my mother taught me a method for making instant lemon pickles (thanks, Mom!). These versatile pickles are best served with rice dishes and breakfast dishes like Upma.
Equipment
- 1 large pot
- 1 small skillet
Ingredients
- 5 cups water
- 4 medium lemons washed
- 5 teaspoons red chile powder
- 3 teaspoons salt
- 1 teaspoon ground mustard
- 1/2 teaspoon fenugreek powder
- 6 tablespoons sesame oil
- 2 teaspoons mustard seeds
Instructions
- In a large pot over high heat, bring the water to a rolling boil. Turn off the heat and add the whole lemons to the hot water. Let soak for 20 minutes. This helps the lemon soften. Remove the lemons from the water and cut into small wedges.
- In a large bowl, combine the lemon wedges, chile powder, salt, ground mustard, and fenugreek powder. Toss until the lemon wedges are well coated with the spices.
- Place a small skillet over medium heat. Add the sesame oil and heat for 30 seconds.
- Add the mustard seeds and cook until they begin to sputter, about 1 minute. Turn off the heat. Stir the seeds into the lemon pickle until mixed well.
- Refrigerate the pickles in an airtight container for up to several months.
Notes
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Cooking Tips about Lemon Pickles
- Choosing Lemons: Select fresh, firm, and preferably thin-skinned lemons as they pickle better and provide a good balance of tartness.
- Salt Proportions: Salt is not only a key flavor but also helps in the fermentation and preservation process. Make sure you use enough to cure the lemons properly.
- Sterilize Jars: Always use sterilized jars for storing your lemon pickle to prevent bacterial growth and spoilage. Glass jars with tight-fitting lids are ideal.
- Cutting Techniques: How you cut the lemons can impact the texture and flavor absorption of the pickle. You can slice them, quarter them, or even leave them whole if they are small.
- Sun-Drying: If the recipe requires it, sun-dry your lemons after cutting and salting them to reduce moisture, which can lead to a better-textured pickle and longer shelf life.
- Balancing Flavors: Adjust the spice level according to your preference by adding or reducing green or red chilies. Adding sugar or jaggery can offset the acidity of the lemons and add a sweet dimension to the pickle.
- Oil Use: The use of oil (often mustard oil) not only flavors the pickle but also acts as a preservative. Ensure that spices and lemons are well coated with oil.
- Patience is Key: Lemon pickles take time to mature and for the flavors to meld. The maturation process can take several weeks, so plan accordingly and resist the urge to consume them too soon.
- Shake the Jar: Occasionally shake the jar to ensure that all the lemon pieces are evenly soaked with the juices and spices. This aids in uniform fermentation.
- Taste and Adjust: After the pickling process has started and before it’s fully matured, taste your pickle. If needed, you can still adjust the salt or spices at this time.
Serving suggestions about Lemon Pickles
- With Indian Meals: Lemon Pickle is a staple side dish with Indian meals, adding a bright note to dishes like dal (lentil soup), subzis (vegetable preparations), and curries.
- Rice Dishes: A spoonful of Lemon Pickle mixed into plain steamed rice or with yogurt rice (curd rice) can add a refreshing twist and elevate the flavors.
- Parathas and Naan: Serve alongside flatbreads such as parathas and naan for a simple yet flavorful bite.
- As a Flavor Booster: Add Lemon Pickle as a flavor booster to marinades for meats or vegetables, lending a citrusy zing that enhances their taste.
- Cheese Platter Companion: Include Lemon Pickle on a cheese platter for an unconventional pairing; its acidity cuts through rich cheeses wonderfully.
- Spread for Bread: Use it sparingly as a spread on toast or sandwiches, giving your snack a tangy kick.
- Salad Dressings: A small amount of Lemon Pickle can be whisked into salad dressings for added complexity and a punchy lemon flavor.
- Barbecue Glazes: Incorporate it into glazes for barbecuing to impart a tangy taste to grilled foods.
- Dip or Chutney: Blend Lemon Pickle into dips or chutneys to serve with chips, crackers, or traditional Indian appetizers.
- Quick Pickle Substitute: Use chopped Lemon Pickle as a substitute for pickled lemons in recipes for a quick hit of flavor without the wait.
Top 5 FAQs about Lemon Pickles
- What are Lemon Pickles made of? Lemon Pickles are typically made from lemons preserved in a mixture of salt, spices like mustard seeds, fenugreek seeds, red chili powder, asafoetida (hing), and oil. Some recipes may also include sugar or jaggery to balance the tartness of the lemons.
- How long do Lemon Pickles last? When stored properly in an airtight container in a cool, dry place away from direct sunlight, Lemon Pickles can last for several months and up to a year or more. Once opened, it’s best to keep them refrigerated to maintain their quality.
- How do you make Lemon Pickles at home? To make Lemon Pickles, start by selecting fresh, firm lemons. Cut the lemons into preferred sizes, salt them, and allow them to release their juices. Then, mix in the spices and enough oil to coat the lemons thoroughly. Place the mixture in a sterilized jar and allow it to mature for several weeks before consuming.
- Are Lemon Pickles good for health? Lemon Pickles are appreciated for their digestive properties, thanks to the presence of lemons that are high in vitamin C. However, they tend to be high in sodium due to the salt used in preservation, so consumption in moderation is advised, especially for individuals who need to monitor their salt intake.
- Can Lemon Pickles be made without oil? Although oil acts as a preservative and flavor enhancer in Lemon Pickles, there are recipes that use water or lemon juice instead of oil. These variants may not last as long but offer a lighter alternative for those looking to reduce their oil intake.
Lemon Pickle, known in Hindi as Nimbu Ka Achaar, is a classic Indian condiment that embodies the art of pickling with its rich blend of sour, sweet, spicy, and savory flavors. It serves not only as a palate cleanser but also as a digestive aid, making it both a flavorful and functional addition to any meal.
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