Moms Magic Pickle Recipe: How to Make Lemon Pickle at Home (Nimbu ka Achar)

Lemon pickle, or “Nimbu ka Achar” in Hindi, is a tangy and flavorful condiment that perfectly complements a variety of Indian dishes. Made with fresh lemons, aromatic spices, and a touch of sweetness, homemade lemon pickle is a beloved staple in many households across India. If you’ve ever wanted to recreate the authentic taste of this traditional pickle in your own kitchen, look no further! In this article, we’ll share a simple and delicious recipe for making lemon pickle at home, just like Mom used to make.


  • 10-12 fresh lemons
  • 1/4 cup salt
  • 2 tablespoons mustard seeds (rai)
  • 1 tablespoon fenugreek seeds (methi dana)
  • 1 tablespoon fennel seeds (saunf)
  • 1 tablespoon nigella seeds (kalonji)
  • 1 teaspoon turmeric powder (haldi)
  • 1/2 cup jaggery or brown sugar (adjust to taste)
  • 1/2 cup mustard oil
  • 4-5 dried red chillies
  • 4-5 cloves of garlic, sliced (optional)


  1. Wash the lemons thoroughly and pat them dry with a clean kitchen towel. Ensure there is no moisture on the lemons as any water can cause the pickle to spoil quickly.
  2. Cut each lemon into quarters, leaving them attached at the base so they hold together.
  3. In a large mixing bowl, combine the lemon quarters with salt. Toss them together until the lemons are well coated with salt. Set aside for about 4-6 hours or overnight to allow the lemons to release their juices.
  4. After the resting period, heat mustard oil in a small pan until it reaches smoking point. Allow it to cool down slightly.
  5. In a separate pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until they become aromatic. Be careful not to burn them.
  6. Grind the roasted seeds into a coarse powder using a mortar and pestle or a spice grinder.
  7. In a small bowl, mix together the ground spice mixture, turmeric powder, and jaggery (or brown sugar).
  8. Heat 2 tablespoons of mustard oil in a pan and add dried red chillies and sliced garlic (if using). Fry until the garlic turns golden brown.
  9. Add the spice mixture to the pan and sauté for a minute until fragrant.
  10. Add the lemon quarters along with any juice released into the pan. Cook the lemon mixture over low heat for about 10-12 minutes, stirring occasionally, until the lemons soften slightly and the flavors meld together.
  11. Turn off the heat and let the lemon pickle mixture cool down to room temperature.
  12. Transfer the cooled pickle into a clean, dry glass jar.
  13. Heat the remaining mustard oil until it is hot but not smoking. Allow it to cool slightly.
  14. Pour the hot oil over the lemon pickle in the jar, ensuring that all the lemons are submerged in the oil. This helps in preserving the pickle for a longer period.
  15. Close the jar tightly with a lid and shake it gently to mix everything together.
  16. Store the jar in a cool, dry place away from direct sunlight for at least a week to allow the flavors to develop.
  17. Your homemade lemon pickle is now ready to be enjoyed! Serve it as a condiment with your favorite Indian meals or snacks.

Where to Find Mom’s Magic Pickle: If you prefer the convenience of ready-made pickle, you can purchase Mom’s Magic Lemon Pickle directly from our website: Our pickle is made with love and care using the finest ingredients, ensuring that you get the authentic taste of homemade pickle delivered straight to your doorstep.

Conclusion: With this easy-to-follow recipe, you can enjoy the delicious flavors of homemade lemon pickle whenever you desire. Whether you make it from scratch or opt for our ready-made pickle, Mom’s Magic Pickle promises to add a burst of tangy goodness to your meals. So why wait? Try making your own lemon pickle at home or order a jar from our website today!

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