Nimbu ka Achaar (Salted Lemon Pickle, No Oil)
Grandma's easiest pickle. The lemons soften in their own juice and salt in the sun until the peel is tender enough to melt in your mouth. It needs no oil, so it is light too.
Nutrition (per 1 tbsp of pickle)
3 golden rules of achaar
- The jar, spoon, vegetables and spices must all be completely dry. A single drop of water brings mould.
- Heat mustard oil until it smokes, then cool it. Keep the pieces covered in oil or vinegar at all times.
- Always use a clean, dry spoon and keep the jar closed.
Ingredients
Method
- Step 1
Wash the lemons, wipe them with a cloth and let them dry completely.
- Step 2
Cut each lemon into 4 to 8 pieces and remove the seeds. Keep any juice that comes out.
- Step 3
In a dry bowl, mix the lemons with the salt, black salt, turmeric, red chilli and carom seeds.
- Step 4
Pack tightly into a dry glass jar and pour the leftover juice on top.
- Step 5
Close the jar and keep it in the sun for 15 to 20 days, shaking it once a day.
- Step 6
When the peel turns soft and brown, the pickle is ready.
Chef's Tips
- For a sweet and sour version, stir 2 to 3 tbsp of gur or sugar into the finished pickle and give it 2 more days of sun.
- This pickle is very salty. People with high blood pressure should eat only a little.
Storage
Keeps for over a year at room temperature. The older it gets, the softer and tastier it becomes.
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