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Writer's pictureNandini R Kini

Nimbu Ka Achaar / Lemon Pickle (Sweet)







Ingredients

20 lemons

1/4 cup salt

1 1/2 cups of sugar

8 crushed pepper

1/2 tsp roasted and crushed methi powder

11/2 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp Kala namak/black salt


For the tempering:

3 tsp oil

2 tsp mustard

1/4 tsp hing/asafoetida




Procedure

  • Wash lemons and wipe them with one clean cotton cloth.

  • Cut the 15 lemons into 8 pieces. Remove all the seeds if possible.

  • Take the remaining 5 lemons and extract the juice from them.

  • Put the lemon pieces in a steel or glass bowl. Add salt and mix well.

  • Cover the bowl with a clean cotton cloth, to avoid an acidic smell.

  • Rest it for 3-4 days. Mix it daily once .

  • After 4 days remove the cloth and mix it well.

  • Use only steel pot to make pickle. Do not use iron, copper, bronze, or aluminum pots.

  • Put sugar in a steel bowl, add extracted lemon juice and 3 tbsp water to it.

  • Let it boil, once it starts boiling and sugar syrup is ready, add crushed pepper, Crushed methi powder, turmeric powder, and red chilli powder.

  • Now add lemon pieces and mix well.

  • Let it boil for 15 minutes on a medium flame. Add Kala namak and boil for 5 minutes.

  • Turn off the flame. Let it come to room temperature.

  • Prepare the tempering using the mentioned ingredients. Let it come to room temperature.

  • Add the tempering to the prepared pickle, mix well.

  • Store the pickle in a clean glass jar and enjoy.

  • Refrigerate the pickle. (optional)



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