Lemon Pickle (Achar Limbuna)
This traditional Gujarati-style lemon pickle is a lesson in patience, requiring six months of maturation to achieve its distinctively bold and tangy flavor profile. Whole thick-skinned lemons are cured in salt and sun-dried before being submerged in a robust spiced vinegar bath loaded with fresh ginger, garlic, and aromatic cloves. The long fermentation process softens the rinds and melds the sharp spices into a harmonious, savory condiment perfect for accompanying simple meals.
Ingredients
- 1 pound Large sour lemons (thick-skinned) (Originally 1 Ratal.)
- 1/2 pound Fresh ginger (Originally 0.5 Ratal.)
- 1/4 pound Whole cloves (Originally 0.25 Ratal.)
- 1/4 pound Whole mustard seeds (Originally 0.25 Sher.)
- 1/4 pound Garlic (Originally 0.25 Sher.)
- 25 grams Cubeb pepper (or Allspice) (Originally 2 Tolas (approx 23-25g). 'Chinikabala' refers to Cubeb or Kebab Chini.)
- 6 cups Strong vinegar (White or Malt) (Originally 2 bottles. Quantity estimated based on standard bottle size.)
- 1/2 cup Salt (Quantity estimated for stuffing lemons.)
More recipes using Lemons
Lemon Pickle (Two Varieties)
This traditional Gujarati lemon pickle, known as Achar, transforms simple ingredients into a complex, tangy, and savory condiment that matures over months. Large yellow lemons are stuffed with a vibrant mixture of salt and turmeric, then fermented in their own juices alongside sun-dried ginger slices for a deep, zesty flavor profile. The result is a versatile pickle that softens with time, offering a perfect balance of sour, salty, and optional spicy or sweet notes to accompany any Indian meal.
Whole Lemon Pickle in Vinegar
This traditional Parsi-style pickle transforms fresh, whole yellow lemons into a tangy and spicy condiment through a slow curing process. The lemons are softened by hand-rolling, cured in salt to draw out bitterness, and then steeped in rich vinegar with dried red chilies for a bold, zesty flavor profile. Once matured, the tender lemons serve as an excellent digestive accompaniment to rich curries or simple rice dishes.
Stewed Lemon and Chili Pickle (No. 4)
This traditional Parsi-Gujarati pickle features whole lemons stuffed with aromatic saffron and salt, then stewed gently with fresh green chilies to create a tender, tangy condiment. Unlike sun-cured pickles, this method uses a slow simmer to soften the citrus rinds immediately, infusing them with the heat of the chilies and the floral notes of saffron. After a short maturation period of six days, the pickle develops a rich, complex flavor profile that pairs perfectly with rice dishes and Indian breads.
Whole Salt-Cured Lemons
A traditional Gujarati preserve where whole, thin-skinned lemons are cured in pure salt for several months until tender and aromatic. This simple two-ingredient pickle transforms tart lemons into a mellow, savory condiment with a unique texture that improves with age. Perfect as a digestive accompaniment to Indian meals or chopped into stews and tagines for a burst of salty-sour flavor.
Instructions
- 1Wash the lemons thoroughly and wipe them completely dry. Cut four vertical slits into each lemon from the top (stem end) down, leaving the bottom attached so the lemon remains whole but quartered.
- 2Firmly press salt into the slits of each lemon. Arrange the salted lemons upright in a clean basket or colander. Place them in the sun to dry for 10 days.
- 3Peel the ginger and cut it into thin slices or strips. Peel the garlic and crush it coarsely. Combine these with the whole cloves, mustard seeds, and cubeb pepper.
- 4Pour the vinegar into a non-reactive pot (stainless steel or enamel-lined). Bring to a boil over medium heat. As soon as it begins to boil, remove from heat and let it cool completely.
- 5In a sterilized glass or ceramic jar, arrange the sun-dried lemons upright, interspersing them with the prepared spice mixture. Pour the cooled vinegar over the contents until the lemons are completely submerged, with the liquid level about two fingers (approx. 1-2 inches) above the solids.
- 6Cover the jar tightly and tie a cloth over the lid. Check the jar after 4-5 days; if the vinegar level has dropped, boil and cool additional vinegar and add it to ensure lemons remain submerged. Allow the pickle to mature for 6 months before consuming.
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Lemon Pickle (Two Varieties)
This traditional Gujarati lemon pickle, known as Achar, transforms simple ingredients into a complex, tangy, and savory condiment that matures over months. Large yellow lemons are stuffed with a vibrant mixture of salt and turmeric, then fermented in their own juices alongside sun-dried ginger slices for a deep, zesty flavor profile. The result is a versatile pickle that softens with time, offering a perfect balance of sour, salty, and optional spicy or sweet notes to accompany any Indian meal.
Lemon Pickle No. 5
This traditional Gujarati lemon pickle combines the tart freshness of fifty large yellow lemons with a robust blend of ginger, mustard, and chili. The lemons are quartered and steeped in a savory vinegar brine, enriched with turmeric-infused oil to create a vibrant, golden condiment that matures beautifully in the sun. Perfect as a zesty accompaniment to curries, rice dishes, or flatbreads, offering a complex balance of sour, spicy, and salty flavors.
Whole Lemon Pickle in Vinegar
This traditional Parsi-style pickle transforms fresh, whole yellow lemons into a tangy and spicy condiment through a slow curing process. The lemons are softened by hand-rolling, cured in salt to draw out bitterness, and then steeped in rich vinegar with dried red chilies for a bold, zesty flavor profile. Once matured, the tender lemons serve as an excellent digestive accompaniment to rich curries or simple rice dishes.
Stewed Lemon and Chili Pickle (No. 4)
This traditional Parsi-Gujarati pickle features whole lemons stuffed with aromatic saffron and salt, then stewed gently with fresh green chilies to create a tender, tangy condiment. Unlike sun-cured pickles, this method uses a slow simmer to soften the citrus rinds immediately, infusing them with the heat of the chilies and the floral notes of saffron. After a short maturation period of six days, the pickle develops a rich, complex flavor profile that pairs perfectly with rice dishes and Indian breads.