Master The Art Of Making Nimbu Achaar In 7 Steps

Nimbu achaar, or lemon pickle, is a popular condiment in Indian cuisine known for its tangy and spicy flavors. Made by marinating lemon pieces in salt and spices, it undergoes a curing process that enhances its taste over time. Here's a simple recipe for nimbu achaar:

1.Ingredients

- 10-12 medium-sized lemons

- 1/4 cup salt

- 2 tablespoons mustard seeds (rai)

- 1 tablespoon fenugreek seeds (methi)

- 1/2 teaspoon asafoetida (hing)

- 1 teaspoon turmeric powder

- 1/4 cup mustard oil (or any cooking oil)

- 2 tablespoons red chili powder (adjust to taste)

- 1 tablespoon fennel seeds (saunf), lightly crushed

- 1 tablespoon nigella seeds (kalonji)

2.Instructions

Step1-Preparation

- Wash the lemons thoroughly and pat them dry with a clean cloth. Cut each lemon into 8 pieces and remove the seeds.

Step2-Salt Cure

- In a large bowl, mix the lemon pieces with salt. Ensure all pieces are coated well. Cover the bowl and let it sit at room temperature for 3-4 days, stirring once daily.

Step3-Roast and Grind Spices

- Dry roast mustard seeds and fenugreek seeds separately until they become aromatic. Let them cool, then grind them into a coarse powder.

Step4-Mix Spices

- In a small bowl, mix the roasted mustard and fenugreek powder with turmeric powder, red chili powder, asafoetida, fennel seeds, and nigella seeds.

Step5-Prepare Achaar

- Heat mustard oil (or cooking oil) in a small pan until it smokes. Turn off the heat and let it cool slightly.

- Add the spice mixture to the cooled oil and mix well.

Step6-Combine Ingredients

- Add the salted lemon pieces to the spice-oil mixture. Mix thoroughly to coat the lemon pieces evenly with the spices and oil.

Step7-Store

- Transfer the nimbu achaar into a clean, dry glass jar. Ensure the lemons are fully submerged in the oil and spices.

- Close the jar tightly and place it in a cool, dry place for at least a week before consuming. Shake the jar gently every few days to mix the flavors.