Lemon Pickle (Nimbu Pickle)

Ingredients

• 15thin-skinned lemons
• 5lemons, for juice
• ½ teaspoonturmeric
• 1 tablespooncrushed garlic
• ⅛ teaspoonfenugreek seeds
• ½ teaspoonmustard seeds
• 60 ml (¼ cup)red chilli powder
• 60 ml (¼ cup)Kashmiri chilli powder (use red chilli powder instead for extra heat)
• 120 ml (½ cup)kosher salt

Instructions

1. 1

   Wash and dry

   Wash all the lemons and dry them completely. Keep your hands, utensils and jar dry throughout preparation to reduce the risk of mould during maturation.

2. 2

   Cut the lemons

   Cut the 15 lemons into 8 pieces each.

3. 3

   Toast the seeds

   Roast the mustard and fenugreek seeds in a toaster oven for 2–3 minutes. You can make a small tray from foil; watch closely so the seeds do not burn.

4. 4

   Mix dry spices

   Measure the red chilli powder, Kashmiri chilli powder, salt and turmeric into a bowl, then mix them together.

5. 5

   Juice the lemons

   Juice the 5 lemons and put the juice in a bowl.

6. 6

   Combine everything

   Put all the lemon pieces, spices and lemon juice in a mixing bowl and mix.

7. 7

   Fill the jar

   Transfer the mixture to a large, clear glass jar that can be placed in the sun for 1 month.

8. 8

   Sun and turn

   Place the jar in the sun for 1 month. Mark its sides from 1 to 4 and rotate it so each side gets equal sun. Put it outside in the morning and bring it indoors in the evening. After 4 days, open the jar and mix the pickle; repeat this routine for 30 days.

What is lemon pickle?

Nimbu pickle is an Indian condiment made by preserving lemons with salt, chilli and spices. Its sharp, salty flavour is usually served in small amounts alongside a meal.

This version uses both cut lemons and fresh juice, so the pieces are coated in a seasoned, citrusy mixture as they mature. Thin-skinned lemons are useful because their rinds soften during the long resting period.

Nutrition and macros by portion

The nutrition label shows one serving as written: 90 calories, 3g protein, 20g carbs, 2g fat.

The lemons and chilli powders provide most of the carbohydrates, while the garlic and spices contribute smaller amounts. The salt is the main source of sodium; there is little fat or protein in the listed ingredients. Serve a small spoonful alongside a meal with rice or flatbread and a protein-rich dish such as lentils.

The lemons and their preparation

Thin skins: choose lemons with unblemished, relatively thin rinds so the pieces are easier to eat once softened.

Dry surfaces: dry the lemons thoroughly after washing, and keep the equipment and jar dry as well. The method relies on avoiding water on the ingredients and tools during preparation.

Balancing the spices

Chilli powders: red chilli powder and Kashmiri chilli powder bring the main heat and colour. The recipe suggests using red chilli powder in place of Kashmiri chilli powder if you want extra spice.

Whole seeds: briefly roasting the mustard and fenugreek seeds adds their flavour before they go into the pickle. Keep the heat gentle and stop before they darken or burn.

Mixing and packing

Even coating: mix the lemon pieces thoroughly with the juice and dry spices so the seasoning reaches throughout the batch.

Clean jar: use a large, clear glass jar and keep it dry during filling. The clear sides also make it easier to mark and rotate the jar as directed.

A month in the sun

Daily routine: set the jar out in the morning and bring it inside in the evening for 30 days. Rotate it so each marked side receives the same amount of sunlight.

Midway mix: after 4 days, open the jar and mix the pickle, then continue the stated sunning and turning routine. The total maturation takes much longer than the 30-minute preparation.

How to serve it

Small portions: serve the pickle as a sharp, salty accompaniment rather than as the main part of the plate.

Meal pairing: it can sit alongside rice, lentils, flatbreads or a mild curry, where its acidity and chilli contrast with gentler flavours.

Recipe notes & tips

• Dry the lemons thoroughly after washing them.
• Keep hands, utensils and the jar dry while preparing the pickle.
• Watch the seeds closely as they roast so they do not burn.
• Mark the jar's four sides to help you rotate it evenly.
• Bring the jar indoors in the evening, as the method directs.
• Mix the pickle after the first 4 days, then continue the routine for 30 days.

Variations

• Extra heat: replace the Kashmiri chilli powder with red chilli powder, as suggested in the recipe.
• Milder flavour: reduce the amount of chilli powder to suit your taste.
• More garlic: add extra crushed garlic for a stronger savoury note.
• Seed aroma: toast the mustard and fenugreek seeds carefully until fragrant, without letting them burn.

Common mistakes to avoid

• Damp lemons: leftover water can encourage mould; dry every lemon completely before cutting.
• Wet equipment: water on hands, utensils or the jar can compromise the batch; dry everything before use.
• Burnt seeds: roasting too long can make them bitter; check them closely during the 2–3 minutes.
• Uneven sunning: leaving one side facing the sun can make exposure uneven; rotate the marked jar sides.
• Skipping the mix: the recipe calls for mixing after 4 days; open the jar then and stir the pickle.

How to store

Keep the jar dry and follow the recipe's routine of bringing it indoors in the evening during its 30-day maturation. The supplied instructions do not specify how long the finished pickle keeps or a storage method beyond this process.

Frequently asked questions