Lime pickle is a traditional Indian condiment made with lemons and spices, adding oil and cooking with extra spices is a choice. Lemon Pickle is also known as “nimbu ka achar” in Hindi. It’s a popular condiment served in India. Lemon Pickle With No Oil and No Cooking is quick and easy recipe and tastes great.

Lemon pickle is made with few basic ingredients like coriander powder, red chilli powder, turmeric, asofoetida, sugar, salt, and of course lemons. It’s a no-fuss pickle recipe. You don’t need to pan-fry any extra spices so which we usually do in these kind of Indian lemon pickles, so No Oil or No cooking or pan-frying any other spices.

You can also add sugar which is optional. Try them with juicy lemons. Regular lemons will also do. It’s a delicious condiment and I am sure you’ll love it. 

Lemon pickle recipe is one of the most easiest pickle recipe which any beginner can also make as it requires no oil and no cooking so do try this and let us know how you like it. You can also pin the recipe :- 

Lemon Pickle With No Oil and No Cooking

Serves : 4 People

Preparation Time : 15 mins
Total Time : 15 mins

Author : The Food Root

Ingredients 

10 medium sized lemons
1 tbsp crushed coriander powder
1 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp asafoetida powder 
1 tbsp sugar (optional)
2 tbsp salt or as per your taste

Method

1. Rinse 10 lemons with water and dry with a soft cloth.

2. Cut the lemons like this, in four sides or however you feel like.

3. Make a pickle mix - add 2 tbsp salt, 1 tbsp crushed coriander powder, 1 tbsp red chilli powder, 1 tbsp turmeric powder, 1 tbsp asafoetida powder, and stir it well till the moisture goes away.

4. Add 1 tbsp sugar (optional), to avoid bitterness

5. Add lemons in the pickle. Squeeze 2-3 lemons and add the lemon juice over the pickle. Sprinkle some salt about 1 tsp all over the lemons.

6. Cover the jar with a lid and keep it in the sunlight for 5-6 days till it get matured. Shake the jar well, everyday. This is done so that the lemon pickle does not get spoilt.

7. Refrigerate the pickle. This tangy lemon pickle will be ready after 5 to 6 days.

Notes :

1. Use fresh and juicy lemons.

2. Avoid using lemons which have become discolored from outside.

3. Keep the pickle in sun for 5 to 6 days or till it has become soft and matured. Everyday, shake the jar well. 

4. After 5 to 6 days, refrigerate lemon pickle so that it has a longer shelf life.

5. Sprinkle some salt about 1 tsp all over the lemons. This is done so that the lemon pickle does not get spoilt.

Raw Mango Pickle Recipe

Mangoes are such a versatile and an interesting fruit. You can add them in smoothies, dips, or simply make pickles. This is the best side-dish and add a boost of nutrition to any meal! Mango pickle, also known as achar, is super easy to prepare and has complex flavors. It’s a tangy condiment that adds an extra zing to every meal.

We always ate homemade pickles made by our mother as we don’t like the pickles that are sold outside in markets and you never know about the quality of ingredients they are using in their pickles. Also, we try to avoid high sodium products so we love homemade pickles and it’s very easy to make your own pickle instead of buying them at the store.

Raw Mango Pickle is made with raw mangoes and flavoured with Indian spices. Achar or pickle is a great condiment which you will find in almost every Indian households. You can also make it spicy or mild to suit your taste by adjusting the amount of spices.

Yesterday, Mom made these raw mango pickle for us. It was so yummy and healthy as she didn’t use any oil in it! She made these in small batches. If you want to make the pickle last, make sure you store the pickle jar in the refrigerator and use it within 2-3 days, as we are not using any oil in it.

This is a 5 ingredients pickle recipe and gets ready in less than 5 minutes. It is then kept in warm place for 6-8 hours, till the mangoes soften a bit, then this simple homemade pickles is ready. Make sure you store this in the refrigerator and use this within 2-3 days. You can add a spoonful of oil if you want.

I’ll also share the traditional recipe of mango pickle, where you add the mustard oil and other spices and can use the mango pickle for a year or two, but I like this particular raw mango pickle recipe a lot as it’s very easy to prepare, and it's vegan and gluten-free too! Hope you love the recipe too! Let me know in the comment section below!

Raw Mango Pickle Recipe |  Aam ka aachar

Serves : 3-4 people
Preparation time : 5 minutes
Total time : 10 minutes
Author : The Food Root

Ingredients

2 raw mangoes
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp salt

Method

1. Rinse the raw mangoes, dry them with a clean cloth. Cut them into small pieces and set them aside.

2. Add all the chopped raw mangoes into a dry bowl or a jar and add all the 5 spices - red chili powder, turmeric powder, coriander powder, cumin powder and salt, and, mix well.

3. Close the lid and keep the jar or bowl in a warm place for a 6-8 hours, till the mangoes soften a bit and become tender. Make sure you store this in the refrigerator and use this within 2-3 days.

4. Instant raw mango pickle is ready to serve with roti or parantha or with dal-rice!

Notes

1. Make sure you store this pickle recipe in the refrigerator and use it within 2-3 days as it doesn't have any oil in it.

2. We don't add the oil in this raw mango pickle recipe but you can add a spoonful of oil if you want.