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Nimbu Ka Achar | Nimmakaya Pachadi | Lemon Pickle

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I absolutely love Nimbu ka Achar or Nimmakaya Pachadi as we call it in Andhra. This tangy, spicy Lemon Pickle was an absolute must-have as a part of wedding meals and with Curd Rice during long train journeys of yore. And winter is just the time to make a new batch, what with lemons available in plenty.

Nimbu ka Achar or Indian Lemon Pickle, called Nimmakaya Pachadi in Andhra PradeshPin
Nimmakaya Pachadi | Nimmakaya Uragaya: The Andhra-Style Nimbu ka Achar or Lemon Pickle

Nimbu ka Achar is made in many states across India and as a result, there are many variations of this recipe. This recipe is for the version made in South India, more specifically in Andhra and Telangana.

Why I Love Nimmakaya Pachadi

As I mentioned at the start, the pleasure of savouring Lemon Pickle with Curd Rice (Thayir Sadam or Daddojanam) is indescribable. It also pairs well with Aloo Paratha.

This pickle is one of the few foods that you can “taste” when you are ill and when your sense of taste is dulled. As children, when we were ill, my mother and grandmother would wash off all the spice/masala from the pickled lemon pieces and give us the piece to suck or with Pappu Annam or Perugu Annam. On other days, I would save the “cleaned” piece for the last while having lunch/dinner, only to have my brother steal it! 🙂

The Season to Make Nimbu ka Achar

You can find lemons all through the year in India. However, the best time to make lemon pickle is in winter when you get the juicy fruit in abundance. This is a nilava pachadi, which means that you can preserve and use it for up to 2 years or more.

Some Other Andhra Pickle Recipes

Pin

How to Make Nimmakaya Pachadi | Andhra Style Lemon Pickle | Elumichai Oorugai

  1. Wipe 25 lemons well with a soft, dry cloth. If possible, dry them in the sun for about 1 hour.
  2. Cut the lemons into quarters or smaller pieces.
    Lemons cut into quarters.Pin
  3. Add ½ cup salt and 2 tsp turmeric to the lemon pieces, and mix well.
    Lemon pieces mixed with turmeric and salt.Pin
  4. Store in a dry, clean, air-tight ceramic or glass jar for 3 days. Mix well with a clean, dry spoon every day.
  5. After 3 Days
    1. In a wok/kadai, heat 3/4 cup sesame oil.
    2. Add 1 tbsp mustard seeds and wait till they splutter.
    3. Turn off the heat.
    4. Add 1/2 tsp asafoetida powder.
    5. Let the oil cool completely to room temperature.
      Sesame oil with mustard seeds and asafoetida.Pin
    6. While the oil is cooling, over medium flame, dry roast 1/2 tbsp fenugreek seeds till they become brown.
      Dry roasted mustard seeds.Pin
    7. Let the fenugreek seeds cool completely and powder them.
      Roasted and powdered mustard seeds.Pin
    8. Transfer the lemon pieces to a bowl.
    9. Add the powdered fenugreek, 3/4 cup red chilli powder, and the cooled oil with mustard and mix well.
      Lemon pieces mixed with chilli powder, fenugreek powder and oil. Pin
  1. Storing the Lemon Pickle
    1. Transfer to the ceramic or glass jar that contained the lemon and let the Nimbu ka Achar pickle for 2 weeks. Mix with a clean, dry spoon every couple of days.
      Lemon pickle transferred to a clean, dry glass jar.Pin
Andhra-style Lemon Pickle called Nimmakaya Pachadi or Nimmakaya Uragaya in Telugu Pin
Andhra-style Lemon Pickle called Nimmakaya Pachadi or Nimmakaya Uragaya in Telugu

I had first posted this recipe in November 2012 and am updating it now with detailed step-by-step by instructions and photos.

Recipe for Nimbu ka Achar | Nimmakaya Pachadi | Lemon Pickle

Nimbu ka Achar or Indian Lemon Pickle, called Nimmakaya Pachadi in Andhra PradeshPin

Nimbu ka Achar | Nimmakaya Pachadi | Lemon Pickle

Aruna
Nimbu Ka Achar or the Indian Lemon Pickle is tangy, spicy and the perfect accompaniment to Dahi Rice or Aloo ka Paratha. It is made in many states across India and this recipe is for the variation that we make in Andhra and Telangana, where this pickle is called Nimmakaya Pachadi.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Pickling Time 14 days
Total Time 14 days 30 minutes
Course Accompaniment, Pickle
Cuisine Andhra, Gluten Free, Indian, Karnataka, Telangana, Vegan, Vegetarian
Servings 100 Servings
Calories 27 kcal
Equipment
  • Air-tight Glass bottle or Ceramic Jar (3 litre capacity)
  • Ladle
  • Mixing Bowl (3 litre capacity)
  • Small Wok
  • Grinder
Ingredients
  
  • 25 Lemons
  • 3/4 Cup Chilli Powder
  • 2/3 Cup Sesame Oil
  • 1/2 Cup Salt
  • 2 tsp Turmeric
  • 1 tbsp Mustard Seeds
  • 1/2 tbsp Fenugreek Seeds
  • 1/2 tsp Asafoetida Powder/Hing
Instructions
 
  • Wipe 25 lemons well with a soft, dry cloth.
    If possible, dry them in the sun for about 1 hour.
  • Cut the lemons into quarters or smaller pieces.
  • Add ½ cup salt and 2 tsp turmeric to the lemon pieces, and mix well.
  • Store in a dry, clean, air-tight ceramic or glass jar for 3 days.
  • Mix well with a clean, dry spoon every day.
After 3 Days
  • In a wok/kadai, heat 3/4 cup sesame oil.
  • Add 1 tbsp mustard seeds and wait till they splutter.
  • Turn off the heat.
  • Add 1/2 tsp asafoetida powder.
  • Let the oil cool completely to room temperature.
  • While the oil is cooling, over medium flame, dry roast 1/2 tbsp fenugreek seeds till they become brown.
  • Let the fenugreek seeds cool completely and powder them.
  • Transfer the lemon pieces to a bowl.
  • Add the powdered fenugreek, 3/4 cup red chilli powder, and the cooled oil with mustard, and mix well.
  • Transfer to the ceramic or glass jar that contained the lemon and let the Nimbu ka Achar pickle for 2 weeks.
    Mix with a clean, dry spoon every couple of days.
Nutrition
Calories: 27 kcalCarbohydrates: 3 gProtein: 1 gFat: 2 gSaturated Fat: 0.3 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 1 gSodium: 596 mgPotassium: 74 mgFiber: 1 gSugar: 1 gVitamin A: 532 IUVitamin C: 14 mgCalcium: 14 mgIron: 1 mg
Keyword Achar, Elumichai Oorugai, Indian Pickle, Lemon Pickle, Nimbu ka Achar, Nimmakaya Pachadi, Nimmakaya Urugaya
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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Comments

  1. vincent says

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  5. spicerack says

    Thanks for liking my blog posts! Really appreciate!

    I am totally bowled over by your recipes, esp the lemon pickle!

    Will try and let you know!

    Reply

  6. Smt.Vijayalakshmi Venkatachalam says

    Superb recipes, Aruna madam. I tried your theepi pulusu and made lemon pickle. Both taste great. Thank you very much. As it is the mango season now, also please give the Avakkai recipe.

    Reply

  10. Nisha Alashe says

    Just amazing recipe…can u post recipe for green chilly and lemon pickle which we can store fr long just like lemon and mango pickle

    Reply

  11. Radhika says

    I made this lemon pickle…mouthwatering
    ?…very delicious to hv with curd rice…. Can u pls suggest me to make the pickle a little bit juicy

    Reply

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