This is probably the best time to make pickles and chutneys. With the sun shining bright and fresh lemons straight from orchards, it is the ideal time in India to make achars, chutneys and papads and to store them for the months ahead. But making pickle is not everyone's cup of tea as it takes a lot of sun drying to make perfect pickles which is not possible in cities where people live in apartments. But not every achar needs s sun bath! There are some that can be made cooking on fire. Lemon is one of the most loved ingredients for achar due to its tangy taste and the khatta-meetha nimbus achar is something that most people love as it not just goes well with paratha and rice but also can be used as a side in exotic dishes. Here is a look at the super simple recipe which can be made in under 30-mninutes and the achar can last up to one year in the refrigerator.




What you need for the pickle-

• 1 kg lemon-preferably the green ones


• 1 tsp onion (kalaunji) seeds


• 1 tsp fenugreek (methi) seeds


• 1 tsp mustard seeds


• 1 tsp cumin (jeera) seeds


• 1 tsp baking soda


• 1 tsp heeng


• 1 tsp carom (ajwain) seeds


• 1 tsp fennel seeds


• 1 tsp turmeric powder


• 1 tsp red chilli powder


• 2 tsp rock salt


• Salt to taste


• 750 gms gaggery


• 1/2 cup mustard oil


• 2 tsp chaat masala


• 1 tsp ginger powder

How to make the achaar




Tip: Ensure that the lemons you buy are green ones. They are fresh and do not have the bitterness of overripe lemons.

• Cut the lemons. Squeeze the juice and strain it. Keep it aside. Now chop the lemons in small chunks.


• In a pot boil enough water to submerge the lemons. Add baking soda and the chopped lemons. Boil on low flame for 10-12 minutes. Now remove the lemon and strain.


• In a pan add mustard oil. Add all the spice seeds like cumin seeds, mustard seeds etc and allow to splutter. Now add the lemons and cook on low flame for 5 minutes. Mix in all the powdered spices and cook for another 10 minutes. Add the salts and mix well.


• Once the spices mix well with the lemons, add the jaggery and cook on low flame for another 10 minutes.


• When the jaggery becomes brown and glazy, your lemon achar is ready.


• Allow it to cool and store it in airtight containers.


• This achaar can last up to an year in the refrigerator.