Instant Lemon Achaar (Sweet & Spicy Nimbu Pickle)

🍳 Method

1️⃣ Soften the Lemons

Place lemon wedges, salt, and water into a pressure cooker.

Cook for 1 whistle on medium heat until the peel softens while still holding shape.

Set aside.

2️⃣ Prepare the Sugar Syrup

In a heavy-bottomed pan, combine sugar and water.

Bring to a boil and cook until the syrup reaches slightly thick (approx. 1-string consistency / ~108°C).

3️⃣ Make the Spice Blend

Dry roast fennel, cumin, cloves, peppercorns, and kalonji until aromatic.

Grind into a coarse powder.

Add this spice mix to the hot syrup.

4️⃣ Assemble the Achaar

Add the softened lemons (with any remaining liquid) into the syrup.

Mix in turmeric, red chilli powder, and remaining salt.

5️⃣ Final Simmer

Cook on low heat for 2 minutes to allow flavors to blend.

Turn off heat and let it cool completely.

The syrup will thicken into a glossy coating.

💡 Tips

• If lemon peel feels tough, simmer longer in syrup
• Syrup should be slightly thick — not too runny or too hard
• Soak lemons briefly in warm water to reduce bitterness
• Store in a clean, dry glass jar for longer shelf life