Elevate Your Meals With This Easy Nimbu Achar Recipe You Must Try

• 12-15 lemons (preferably organic and thick-skinned)

• 1 cup mustard oil or vegetable oil

• 1/2 cup salt

• 1/4 cup turmeric powder

• 1/4 cup red chili powder

• 1/4 cup garam masala powder

• 1/4 cup fennel seeds (saunf)

• 1/4 cup fenugreek seeds (methi dana)

• 2-3 cloves garlic, minced (optional)

• 1 tablespoon grated ginger (optional)

• 1/4 cup vinegar (optional)

Instructions:

Step 1: Prepare the Lemons

• Wash the lemons thoroughly and pat them dry with a clean towel.

• Cut off the stems and slice the lemons into wedges or small pieces.

• Remove any seeds or white pith from the lemons.

Step 2: Create the Spice Blend

• In a small pan, dry roast the fennel seeds and fenugreek seeds over low heat, stirring frequently, until fragrant.

• Grind the roasted spices into a fine powder using a spice grinder or mortar and pestle.

• Mix the ground spices with turmeric powder, red chili powder, garam masala powder, and salt.

Step 3: Marinate the Lemons

• In a large bowl, combine the lemon pieces, spice blend, garlic (if using), and ginger (if using).

• Mix well to coat the lemons evenly with the spice blend.

• Cover the bowl with a lid or plastic wrap and let it marinate for at least 2-3 hours or overnight.

Step 4: Cook the Lemons

• Heat the oil in a large pan over medium heat.

• Add the marinated lemons to the pan and cook, stirring occasionally, until they start to soften and release their juice (about 10-15 minutes).

• Reduce the heat to low and continue cooking, stirring occasionally, until the lemons are tender and the liquid has thickened (about 30-40 minutes).

Step 5: Add Vinegar (Optional)

• If using vinegar, stir it in during the last 10 minutes of cooking.

• Continue cooking for another 10 minutes, stirring occasionally, until the vinegar has been absorbed and the liquid has thickened.

Step 6: Cool and Store

• Remove the pan from the heat and let the achar cool completely.

• Transfer the achar to a clean, sterilized glass jar with a tight-fitting lid.

• Store the jar in the refrigerator to allow the flavors to mature.

• The achar will be ready to eat in a few days and will keep for several months in the refrigerator.

Tips and Variations:

• Use a variety of spices, such as cinnamon, cardamom, or cloves, to create a unique flavor profile.

• Add a few tablespoons of honey or sugar to balance the acidity of the lemons.