Some food combinations are familiar from the first sip, while others surprise you with how well they work together. The Khatta-Meetha Nimbu Pickle Shikanji brings a classic flavour to the Indian summer drink.
The key condiment is Khatta-Meetha Nimbu Pickle, a flavour-packed Indian preserve known for its distinctive balance of sourness, sweetness, saltiness and spice. It is usually made by preserving fresh lemons with a mix of salt, sugar and aromatic spices. Instead of overpowering the shikanji, the pickle blends into its lemony base and gives it an interesting flavour.
The core of this recipe is shikanji, also known as Indian spiced lemonade. It is made with fresh lemon juice, water, sugar, salt and spices such as roasted cumin. It has long been a popular summer drink across the Indian subcontinent. Its cooling, thirst-quenching character has made it a beloved street-side standout. Now, this summer favourite gets a flavourful makeover with khatta-meetha nimbu pickle, making every sip all the more flavourful.
Ingredients
Makes two servings
- Fresh lemon juice – 3 tbsp
- Sugar – 2 tbsp (or according to taste)
- Chilled water – 2 cups
- Roasted cumin powder – ½ tsp
- Black salt – ¼ tsp
- Regular salt – ⅛ tsp (or according to taste)
- Black pepper powder – ⅛ tsp
- Ice cubes – 6–8
- Khatta-meetha nimbu pickle – 1½ tbsp
- Fresh mint leaves – 6–8 (for garnish)
- Lemon slices – 2 (for serving)
Preparation
1. Prepare the Lemon Base
Squeeze 3 tbsp of fresh lemon juice into a small bowl. Remove any seeds that fall into the juice.
2. Make the Sweetener
Add 2 tbsp of sugar (or according to taste) to the lemon juice and stir until the sugar starts dissolving. If the sugar does not dissolve easily, mix it with 1–2 tbsp of lukewarm water first, then add it to the lemon juice.
3. Build the Shikanji
Pour in 2 cups of chilled water and mix. Add ½ tsp roasted cumin powder, ¼ tsp black salt, ⅛ tsp regular salt and ⅛ tsp black pepper powder. Stir well, then taste and adjust the seasonings to your liking.
4. Add the Khatta-Meetha Nimbu Pickle
Add 1½ tbsp of khatta-meetha nimbu pickle to the prepared shikanji. You can also add ½ tsp of the pickle’s masala or oil for a richer flavour.
5. Mix Until Flavourful
Stir thoroughly so the pickle masala disperses through the lemonade. For a smoother drink, strain the shikanji before serving.
6. Chill and Serve
Add 3–4 ice cubes to each glass and pour the khatta-meetha nimbu pickle shikanji over them. Garnish with a few fresh mint leaves and a thin lemon slice.
Authored by Prajukta Acharjee