Lemon Pickle Gujarati Style Recipe | Nimbu ka Achar Gujarati Recipe

Traditional Lemon Pickle (No-Oil) – Family Recipe

We’re blessed with a vibrant lemon tree at home and love using fresh lemons daily – especially in refreshing Nimboo Pani (lemon squash), which was a favorite during my parents’ visit. But our lemons have more to offer than just summer drinks.

This time, we turned them into a delicious, traditional lemon pickle – oil-free, tangy, and super simple to prepare!

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Why This Recipe Works

This lemon pickle is made with juicy, thin-skinned lemons that soften beautifully as they ferment. Thick-skinned lemons tend to taste bitter and are best avoided for pickling.

Ingredients

• 15 large, thin-skinned lemons
• 1 cup rock salt or sea salt
• 2 tbsp turmeric powder
• 1 tbsp red chili powder (adjust to taste)

How to Make Lemon Pickle – Step by Step

• Wash lemons thoroughly and pat dry completely.
• Cut each lemon into quarters or eighths depending on size.
• In a bowl, combine salt, turmeric, and red chili powder.
• Take a clean, dry glass jar and add a few lemon pieces at the bottom.
• Sprinkle some of the salt-spice mix.
• Keep layering lemon pieces and spice mix until everything is used.
• Seal the jar tightly and store in a dry place.
• Shake the jar once daily to mix the contents well.
• After 2–3 days, you’ll notice the lemons are submerged in their own tangy brine.
• Wait 4–5 days before consuming for best flavor!

Serving Suggestions

This lemon pickle is a perfect side with:

• Plain parathas
• Curd rice or sambar rice
• Bisibele bhath
• Biryani or khichdi

Storage Tips & Notes

• This recipe requires no oil and keeps well for months if stored properly.
• As it ages, the color may darken – this is completely natural and safe.
• Avoid storing pickle in metal containers or using metal spoons, as lemon acid can react with metal.
• Always use dry spoons and keep the jar sealed between uses.

Step-by-Step Images (Optional)

• Wash and dry lemons completely.
• Cut into pieces and layer in a glass jar with salt-spice mix.
• Seal, shake daily, and let ferment for 4–5 days.
• Ready to enjoy!

This easy, zesty pickle adds a burst of flavor to any Indian meal — and it only gets better with age!