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

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.

Step8-Serve

– Nimbu achaar is typically served as a condiment with Indian meals, especially with rice, roti, or parathas. Enjoy its tangy, spicy flavor!

Note: This recipe yields a tangy and spicy lemon pickle that gets better with age. Adjust the spice levels according to your preference.