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Nimbu Adrak Mirch ka Achar: Lemon Ginger Green Chili Pickle

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Lemon ginger green chilli pickle

Lemon ginger green chilli pickle

Pickles have always been an integral part of Indian cuisine. No Indian meal is considered complete without a pickle of one type or another accompanying it.

Today, I am sharing the recipe for a tangy lemon ginger chilli pickle. Although it is not an instant pickle, it comes very close to being one as the ginger and chilli can be consumed immediately while the lemon needs a fermentation period of four to five days (this is because the rind is initially quite bitter). Within a few weeks, however, the rind completely sheds its bitterness and becomes truly enjoyable to eat.

This recipe is quick and to prepare. Try it and share your experience.

Cook Time

Prep timeCook timeReady inYields

15 min

5 min

20 min

numerous servings


  • 100 grams adrak (ginger), peeled, washed and dried
  • 100 grams hari mirch (green chillies), washed and dried
  • 100 grams nimbu (lemons), washed and dried
  • 4 tsp coarsely ground rai (mustard seeds)
  • 4 tsp coarsely ground saunf (fennel seeds)
  • 3 tbsp salt
  • 1 tsp haldi (turmeric powder)
  • 1 tsp deghi lal mirch (red chilli powder)
  • 1/4 tsp heeng (asafoetida powder)
  • 1/2 cup sarson ka tel (mustard oil), heated until it smokes then cooled down completely
  • 3 tbsp sirka (white vinegar)
  • 2 lemons


  1. Peel the ginger and slice into thin strips. Remove the stalks from the chillies and slice them in half (chop any longer ones quarters). Cut each lemon into 8 pieces.
  2. Put the chopped and sliced ingredients into a mixing bowl. Add the adrak, hari mirch, nimbu, rai, saunf, salt, haldi, deghi lal mirch, heeng, sarson ka tel, sirka and lemon juice. Mix well.
  3. Transfer to a sterilised, dry, airtight jar. Keep in the sun for 4 to 5 days. Shake the pickle every morning and every evening.
  4. After 4 to 5 days, the pickle is ready to be consumed although the lemon rinds will take a few weeks to completely lose their bitterness.

© 2022 Rajan Singh Jolly