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.
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!
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)!
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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:
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
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.
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.
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.
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.
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
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📖 Recipe
Lemon Pickle - Nimbu ka Achar
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 a spice 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.
Adriana says
Hi. Can I bottle this hot for a longer shelf life and not refrigerate?
Aneesha says
Hi Adriana, I'm afraid you'll have to refrigerate it.
Glen says
Dumb question- but I couldn't tell from the description or the video, if you drain the water from the IP along with the lemons, before adding the oil and frying the mustard seeds. It didn't *look* like there was water in the video, but it wasn't explicitly mentioned. I drained it, since I expected a lot of splashy mess adding oil to water on a high heat! My finished lemons are in a jar in the fridge, awaiting the Big Reveal next week or so. 🙂 Can't wait!
Aneesha says
Hi Glen, pretty valid question, I'll add clarity to that step in the recipe. I hope you're enjoying the pickle.
Parthenia says
Thanks for sharing your thoughts about expansive soil.
Regards
Liz says
Next time I will use less chili and perhaps Meyer lemons, but otherwise this recipe is a lovely flavor combination. I am sure it will mellow a bit in the fridge, too.
Aneesha says
Hi Liz, I'm so glad you liked it. And yes, it mellows down as it sits. I would recommend leaving it in the refrigerator for a week, for best results.
Shreemayee says
Hi Aneesha!
I will be making this in a pressure cooker. How long do I have to cook it for? Or how many whistles..?
Aneesha says
Hi Shreemayee, I haven't made it in a traditional PC yet, but I would guess 1 whistle, reduce heat to medium, cook for 15 minutes. I would love to hear how it turns out.
Sanjeev Srivastav says
Made it yesterday, and it came out well! The lemons I used were these monster 6-inch ones we got off a friend's tree, and they have a very thick (half-inch) skin. That brought a bit of a bitter taste, but I like that too.
Aneesha says
Hi Sanjeev, thank you, I'm glad it turned out well. You are right about the thick skin causing the bitterness. It will tone down after about a week. Enjoy!
Anita Gupta says
Much too bitter for me. I did not like the end taste/result. I will go back to a more traditional recipe.
Aneesha says
Hi Anita, sorry you didn't enjoy it. But the bitterness could also be due to any seeds left in the lemons or the taste of lemons. Did you try using these lemons in other recipes?
Vidya Pradhan says
Hi, thanks for the recipe. I too felt that the cooking time could have been reduced a bit. And the fenugreek seeds are quite bitter and can be reduced a little. But it is a super easy recipe and I can't wait to see what it's like after a few days.
Aneesha says
Hi Vidya, The end texture is a personal preference. You can cook it a few minutes less next time. I made it similar to my father-in-law's recipe in which the lemons have a jam-like consistency. As for fenugreek seeds, their taste dulls down in a few days. But if you still find them bitter, feel free to skip them next time. Methi seeds do have a subtle bitter aftertaste. I hope you enjoy it after a few days.
Aiman says
Can this be made with regular lemons instead of Meyer ones?
Aneesha | Spice Cravings says
Hi Aiman, Absolutely! I've used Meyer lemons a couple of times, but mostly use regular lemons. The latest version with jaggery was with regular lemons. Hope you try and love it!
Bobby says
Just tried to make some and it didn't turn out well. The 15mins on high seem too long, so I did 10 mins and even then my meyer lemons are more mushier than I like. Somehow the sauce is also bitter. Tried to improvise my adding more brown sugar. Next time probably I will skip the instapot and just stir fry sliced lemons in the spices, sauce etc.
aneeshasg says
Hi Bobby, Sorry to hear that it didn't turn out well for you. I make this pickle on a regular basis and the only time I had a slight bitterness to the sauce, was when I left the seeds in before sautéing - was that the case with you by any chance? Another reason for bitterness could be that the peel wasn't cooked enough. Most citrus will turn to mush if you pressure cook it, but that is what gives this pickle a jam-like consistency. Would love to hear how your experience is with the stir-fry method.
Bobby says
Turned out my lemons were off or something. Took some juice from left over lemon and it had bitter taste. After 3-4 days in the fridge, the skin that I had thought was too mushy seems perfect. Wife is loving it.i am going to try again with fresh batch of Meyer lemons.
aneeshasg says
Oh that is so good to hear! I am so glad that it worked out for you! Thanks for the update- appreciate it 🙂