Lemon pickle recipe | How to make nimbe hannina uppinakayi | Limbe hannu uppinakayi
By Latha on Sept 8th, 2020
Lemon pickle recipe or nimbe hannina uppinakayi recipe explained with step by step pictures and video. This is a very easy lemon pickle or limbe hannu uppinakayi recipe. This lemon pickle has long shelf life and can be stored up to 1 year without refrigeration. Tasty lemon pickle is familiar by different names like nimbe hannina uppinakayi, limboo ka achar, naranga achar, lime pickle etc.,
Lemons are highly nutritious. They are rich in vitamin C and high in antioxidants. Lemon pickle tastes good and increases appetite when you are sick. Unlike other pickles, lemon pickle can be prepared at anytime of the year. No need to wait for the season.
I have posted 2 more types of lemon pickle recipe on this website. One is instant lemon pickle recipe. Instant lemon pickle tastes good, pickle will be ready in a day but you can't store it for long time. One more is simple lemon pickle using lemon, salt, green chilli and ginger. You can also find one detailed post on uses and recipes from lemon peels.
If you are looking for more pickle recipes then check our gooseberry pickle, carrot pickle, lemon pickle, tender mango pickle and tomato pickle recipes.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 10 - 12 days
Cooking time: 5 min
Serves: 30
Ingredients required: (measuring cup used = 240ml)
- 12 - 15 lemons
- 3 - 4 tbsp red chilli powder (adjust as per your spice level)
- 1/2 tsp turmeric powder
- 1/4 tsp hing or asafoetida
- 4 - 5 tbsp salt
- 2 tbsp cooking oil
- 1 tsp mustard
- 1 tsp methi seeds
- few curry leaves
Instructions for making lemon pickle recipe:
- Rinse, wipe and take the lemons. Make sure the lemons are dry.
- Chop the lemon peels into pieces. Make sure chopping board, knife and hands are dry.
- Layer the chopped lemon pieces along with salt in a glass container or glass bottle.
- I have extracted some juice along with the seeds. Juice can be added later if required.
- After a day, give a quick mix using a dry spoon.
- Keep mixing it everyday. Top it with little salt on the second day. Like this rest it for 7 - 10 days.
- After 7 - 10 days, you can observe the lemon pieces have become soft.
- Add in red chilli powder.
- Followed by add in turmeric and asafoetida powder.
- Give a quick mix. If you find it very dry, you can add some more lemon juice. Also adjust the salt and spice as per your taste.
- Prepare seasoning using oil, mustard, asafoetida and few curry leaves.
- Wait until cool and pour the seasoning over the pickle, give a quick mix. Rest it for 2 more days.
- After 2 days, lemon pickle is ready to eat. You can adjust the salt, sour and spicy level.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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