Nimbu Mirch ka Achar


Nimbu Mirch ka Achar or Lemon Red Chili Pickle is a chutney made with nimbu and red chili paste. It’s chili, tangy and sweet. Having this tasty pickle on your plate makes your thali da bomb!

Lemon Red Chilli Pickle

Even before I tasted this pickle, I heard great reviews for it from many neighbors in our society. I was intrigued. But since this required red chilies, which have a very short season (2-3 weeks in February) in Pune, I had to wait for last Feb to arrive before I requested Maheshwari Aunty to share the recipe. She had earlier shared her other Stuffed Red Chili Pickle

Lemon Red Chilli Pickle

Yes, this post has been in the making for the last few months.. with my job, busy personal life, and a little bit of artist’s block, I have been procrastinating posting many recipes. Hopefully, this block is over and you will see more of me here.

Coming back to the recipe, all you need is red chili, lemon, sugar, and salt, and cooking them together makes the pickle ready. It is as simple as that! Spread it on parantha, mathri or even eat it raw when you fancy. :)

Perfectly spicy, tangy, and finger-licking good pickle made with seasonal red chili and lemons. Do make it in next season and don’t forget to leave your feedback below.

Lemon Red Chilli Pickle

Nimbu Mirch ka Achar

Nimbu Mirch ka Achar or Lemon Red Chili Pickle is a chutney made with nimbu and red chili paste. Its chili, tangy and sweet. Having this tasty pickle in your plate makes your thali da bomb!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: DIY, Pickle
Cuisine: Indian, Vegetarian
Keyword: Quick & Easy
Servings: 250 gram


  • 250 gram whole red chili
  • 750 gram sugar granulated
  • 25 lemon big
  • 125 gram salt
  • a pinch asafetida hing
  • to taste all spice powder garam masala, optional


  • Using a dry cloth or tissue, thoroughly wipe both chilies and lemons. Please do not wash them as it will spoil the pickle.
  • Remove and discard the seeds from both chilies and lemon. Grind chilies and lemon together into a coarse paste.
  • Transfer the paste to a thick pan, add sugar and salt. Boil them together on slow flame for 30-45 minutes. Stir it continuously. Add asafetida and garam masala as per taste. Allow it to cool and store in air-tight container in refrigerator.


It stays well when refrigerated upto 6 months.
Lemon Red Chilli Pickle

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