This super easy zero oil sweet and sour lemon pickle is a quick tangy condiment that can be enjoyed with your favourite Indian bread. It is a fat-free, gluten-free, and vegan-friendly side dish.
What are pickles
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. Most pickles are preserved in a solution whose ph is 4 or lower than it. This ph is enough to kill any kind of bacteria present in the food item. Through the Pickling process, we can store or preserve perishable foods for a long time. The addition of herbs and spices improves their tastes and texture and enhances the flavour. The most common pickles in India are mango pickles, lemon pickles, mixed veg pickles, garlic pickles, bitter gourd pickles etc.
Want to know some fascinating facts about pickles click here
About the oil free lemon pickle
In this post, I am sharing a sweet and savoury lemon pickle recipe without oil. It is very easy to make and only a few ingredients are required to make this. There is no need for any cooking and any pre-preparation required for this pickle recipe.
Lemon pickle is called nimbu or nimboo ka achar in Hindi. It is one of the popular pickles used after aam ka achar(mango pickle)in our home. Once the pickle is ready, it stays good for more than a year. As it ages, it becomes a little dark in colour but, do not worry, the taste also increases.
lemon pickle is best served with Indian bread like chapatti, puri, paratha, naan, and kulcha.
Other pickles and chutney you would like to try
This pickle is salty, tangy and mildly spicy. Eating a small piece of this pickle while you are sick is a great taste changer and mood enhancer. As this pickle is fermented and rich in Vitamin C good to boost your immunity.
For making this nimbu ka achar I, cut the lemon into four pieces as it is easy while serving. You can easily take out a piece or two according to your need. But if you like them to keep whole you can just make a cut diagonally up to halfway and fill the masala in it. Transfer them to a glass jar and keep the jar in sunlight for a few days to fasten the process of pickling.
Ingredients used in making of lemon pickle
Lemon – choose ripe and nice yellow coloured lemon with thin skin for making lemon pickle. Thin-skinned lemons become softened fast and are ready to eat only in a few days. Hard or thick-skinned lemon takes time to get soften. Pu the pickle in the sunlight for a few days to get them soft faster.
Spices – ajwain, black pepper powder,heeng, Haldi and lemon juice are added to enhance its taste and make it more digestible.
Sugar– I have used only a very small quantity of sugar to balance out the tanginess of lemons.
Salt – is used as a natural preservative in the pickles to reduce the tanginess and increase their shelf life. White and black salt both are used to give it an earthy flavour and smoky taste.
This zero oil lemon pickle is more toward sour flavour as I had added a very small quantity of sugar to balance out its tanginess. To make it a health-friendly side dish used very less sugar.
Health benefits of eating lemon pickle
- Pickles are fermented and rich in Vitamin A, C, and Probiotics which are very good for improving various digestive issues.
- Rich in Vitamin B complex helps in building immunity.
- The use of lemon pickle reduces the fluctuations in blood pressure and blood sugar thus improving blood flow.
- Has no fat and cholesterol so good for heart health.
*Even though we should always consume these things in moderation as they also contain a high amount of salt for long preservation.
Step by step preparation of lemon pickle
1.First wash lemon with water and remove any dirt. Put them aside for 2-3 hours to Let them cool completely. After that cut them into slices.
2. Now take a bowl, add white and black salt, black pepper powder, turmeric powder, ajwain, sugar, heeng and mix them.
3. Then add lemon slices and squeeze out lemon juice. Mix again nicely.
4. Now transfer the mixture into a clean and dry glass bottle and put the lid. Keep this bottle in the sunlight for 7-10 days. Shake the bottle in between.
5. Oil free lemon pickle is ready. Enjoy it with chapatti, paratha, poori, naan, etc.
Serving suggestion
Serve this delicious sweet and tangy flavoured lemon pickle with any meal to enhance its flavour. It is best served with chapatti, paratha, poori or even with rice.
Tips and tricks
- Lemon should be firm, soft, dry and dirt free.
- Glass jar or bottle should be clean and dry, place the bottle for an hour or two in the sunlight before transferring pickle in it.
- After mixing all the ingredients, transfer to a glass jar and close the lid. Keep the jar in the sunlight for a few days to get it ready fast.
- Always take out pickle with a dry and any flour free spoon to increase the shelf life of the pickle.
Recipe card
Super Easy Zero Oil Sweet and Sour Lemon Pickle
Ingredients
- 250 gm lemon
- 40 gm white salt
- 15 gm black salt
- 20 gm ajwain
- 3 tbsp sugar
- 5 gm black pepper powder
- 1 pinch heeng
- 1 tsp haldi
- 2 lemon juice
Instructions
- First wash lemon with water and remove any dirt. Put them aside for 2-3 hours to Let them cool completely. After that cut them into slices.
- Now take a bowl, add white and black salt, black pepper powder, turmeric powder, ajwain, sugar, heeng and mix them.
- Then add lemon slices and squeeze out lemon juice. Mix again nicely.
- Now transfer the mixture into a clean and dry glass bottle and put the lid. Keep this bottle in the sunlight for 7-10 days. Shake the bottle in between.
- Oil free lemon pickle is ready. Enjoy it with chapatti, paratha, poori, naan, etc.
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