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Nimbu ka khatta mitha achar No oil recipe of sweet and sour Indian lemon pickle (Lemon pickle recipe north Indian style.) can be preserved for years.

Indian Lemon Pickle Sweet and Sour - Neembu Ka Achar - No Oil Lemon Pickle

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Course: condiments, Side Dish
Cuisine: Indian, indian cuisine, north indian, punjabi
Total Time: 4 hours
Author: Rekha Kakkar


  • 8 lemon
  • 1 Tbsp Black Salt
  • 1 teaspoon salt
  • 100 gram sugar
  • ½ tablespoon Red chilli powder
  • 1 teaspoon garam masala powder
  • ½ teaspoon dry ginger powder
  • ½ teaspoon caraway seeds ajwain


  • Wash the lemons and wipe them dry using a dry cloth.
  • Grind all the dry ingredients together except lemons and sugar. Keep this masala aside.
  • Cut each lemon into four parts. Remove the visible seeds if possible
  • Now place the lemons into a dry steel plate/bowl.
  • Mix lemon and masala nicely and keep these lemons out in the sun for 7 days. Fill this in a jar, close the lid tightly and Keep shaking the jar every day.
  • After 7 days add the sugar to the pickle jar and keep it in the sun for 4-5 more days.
  • Lemon pickle will be ready in total 15 days. Older is better.