Lemon Chili Pickle Recipe

Share on

Zesty and deliciously spicy lemon chili pickle traditionally known as Nimbu Mirch ka Achaar. The perfect condiment for your Indian cuisine!

Pickles play a great role in providing that variety to our dining table. They bring extra flavor to our food and make our meal more interesting and flavorful. Lemon green chili pickle is a mixed pickle in which we use yellow large-sized lemons and green chilies for preparation. The spiciness of green chilies and the sourness/tanginess of lemons combined bring a piquant flavor to it.

Recipe Facts



Prep time


Cook time





Pickling vegetables and other food items is a very old process to increase their shelf life. Storing food in vinegar or brine is a well-known age-old method of pickling. But in India, pickles are spicier and contain a lot of oil. For the extra flavors, the vegetables are mixed with spices, salt, and oil.

How do we maintain the taste of the Achaar for a long period of time?

To get the perfect flavor of the lemon chili Achaar, you should expose it to sunlight for an hour or two every day for 2-3 weeks. Once that’s done store the Achaar in a cool and dry place, your Achaar will maintain the perfect flavor for a very long time.

The process of pickling

The food used for preparation should be fresh, washed, and properly dried. It is then mixed with the spices and seasoning of our choice. After that, a large amount of vinegar or oil is added to the ingredients in order to start the pickling or fermentation process. Sterilize the glass jar properly in boiling water and dry it well before putting the pickle into it, this stops the growth of unwanted bacteria in the jar. Keep the pickle under sunlight for around a month or two to get a flavored and fermented pickle.

To speed up the fermentation process, most pickles have bacteria mixed into them. But homemade pickles without bacteria and with natural fermentation are the best option.

Of course, pickles made through natural fermentation are a healthier option for consumption.

What’s the shelf life of the lemon chili Achaar?

If stored appropriately, it can last more than a year. Lemon’s acid especially can increase the shelf life of the pickle.

Pickles – based on Ingredients used :

Pickles can be of various types. There are pickles with a single vegetable used as its main ingredient and there are mixed pickles where a combination of different types of vegetables are used.

The type of vegetables used can depend on the weather and can be seasonal according to their availability. Some of the easily available seasonal vegetables are carrots, mango, and green chili. These make quite flavourful pickles. Check out our Quick 10 Minute Carrot Pickle Recipe where we show you how to make an easy-to-prepare Carrot Pickle.

Which oil do we use to make the lemon chili pickle?

You have plenty of options to choose from, but generally, the oil used for pickles is mustard or sesame oil which has its health benefits and also keeps the Achaar fresh for a longer period of time.

Are there any benefits of pickles for our health?

Pickles are helpful for digestion and the particular food or vegetable used also has its combination of vitamins that provide various health benefits. As for the Lemon Chili Pickle shown here, the lemons are a great source of vitamin C and can help in digestion and gut-related problems. You can also get different types of nutrients from different types of vegetables.

It is very important to keep the number of pickles consumed in check and in small quantities since they are rich in oil, vinegar, and spices. Excessive consumption of anything can be bad.

Recipe Card

Lemon Chili Pickle Recipe | Neembu Mirch ka Achar

Recipe by https://www.youtube.com/watch?v=Gamp075w9a0Course: Side DishCuisine: IndianDifficulty: Easy


Prep time


Cooking time




Total time



A pickle is always a helper in our meals and this pickle recipe is so simple and really delicious when it’s ready to eat.


  • Preparing Lemon and Green Chilies
  • 5 Pc Lemons

  • 15 Pc Green chilies

  • Preparing Masala Powder
  • 1 tbsp Mustard seeds

  • 1/2 tbsp Nigella seeds

  • 1/2 tbsp Black peppercorns

  • 1/2 tbsp Fenugreek seeds

  • 3 Pc Dry red chili

  • 1 tsp Carom seeds

  • 1/2 cup Cooking oil

  • 3 cloves Garlic

  • 1/2 tsp Asafoetida

  • 1/2 tsp Turmeric powder

  • 1 tsp Red chili powder

  • 1 tsp Kashmiri Red chili powder

  • 1 + 1/2 tbsp Salt

  • 1/4 cup Vinegar

  • 3 tbsp Lemon juice


  • Preparing Lemon and Green Chilies
  • Take large lemons 5 pc – cut them into long directions first – then cut into smaller pieces – place them into a bowl.
  • Take green chilies 12-15 pcs – half split the chilies long size – place them into the bowl.
  • Preparing the Masala Powder
  • Into a heating frying pan add mustard seeds 1 tbsp, fennel seeds 1 tbsp, nigella seeds 1/2 tbsp, black peppercorns 1/2 tbsp, fenugreek seeds 1/2 tbsp, carom seeds 1 tsp, dry red chili 3 pc – dry roast all the spices for about 2 minutes on low heat.
  • After roasting – take out & let the spices cool down to room temperature.
  • Take all the roasted spices & grind them into a masala powder.
  • Preparing the Lemon Chili Pickle
  • Add the Grind masala powder into the lemon – chili and mix everything well – keep aside for later use.
  • Into a heating frying pan add cooking oil 1/2 cup, sliced garlic 3 pc and let it fry for 2-3 minutes till the garlic raw smell goes off.
  • Add asafoetida 1/2 tsp, turmeric powder 1/2 tsp, red chili powder 1 tsp, Kashmiri red chili powder 1 tsp, salt 1 1/2 tbsp – fry all the spices for 2 minutes on medium heat.
  • Switch off the flame & let the oil cool down.
  • Add the lemon chili mix into it and stir well.
  • Add vinegar 1/4 cup, lemon juice 3 tbsp – stir well.
  • For best result – keep the lemon chili pickle in an air-tight glass container & place it under sunlight for about 1-2 hours daily for three weeks at least before consumption.

Recipe Video


  • Keep the pickle in a sterilized glass container to make it last longer.
  • Don’t use a wet spoon to take out the pickle, when consuming.
  • Increase or decrease the amount of red chili powder according to your taste and or spice tolerance.

Nutrition Facts

Nutrition Facts

15 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 0.4g 1%
    • Saturated Fat 0.1g 1%
  • Sodium 740mg 31%
  • Amount Per Serving% Daily Value *
  • Potassium 49mg 2%
  • Total Carbohydrate 3.4g 2%
    • Dietary Fiber 0.9g 4%
    • Sugars 1g
  • Protein 0.6g 2%
  • Calcium 1%
  • Iron 2%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Similar Posts

Leave a Reply

Your email address will not be published.