Nimbu ka Achar Recipe
Nimbu ka achar is a peppy lemon pickle. Spiced with asafoetida, red chili powder, cloves and cardamon among other spices, the nimbu ka achar is a non cooked pickle. Combined together and set to mature in the sun, the nimbu ka achar is great with any meal.
Ingredients
| Lemons pieces | 35 | |
| Water | 5 Cup (16 tbs) | |
| Asafoetida powder 1 tsp | ||
| Salt | 4 Teaspoon | |
| Black peppercorns | 30 To taste (Ingredients to make the Paste) | |
| Salt | 3 Tablespoon (Ingredients to make the Paste) | |
| Red chilli powder | 2 Teaspoon (Ingredients to make the Paste) | |
| White cumin seeds 1 tbsp | ||
| Cloves | 15 (Ingredients to make the Paste) | |
| Sugar | 3 Tablespoon (Ingredients to make the Paste) | |
| Vinegar | 3 Tablespoon (Ingredients to make the Paste) | |
| Black cardamom seeds 2 tsp | ||
Directions
1) Boil washed and cleaned 25 lemons for 2 to 3 minutes; drain the water and make it dry.
2) Cut the boiled lemons into quarters and properly mix with half of the total salt and asafoetida powder.
3) Make a smooth mixture of the ground paste ingredients and rub the lemon quarters with this.
4) Store these spiced lemons into a jar.
5) Add juice of the remaining 10 lemons and the remaining salt to the jar of lemons.
6) Cover the jar with a clean cloth and leave it out in the sun.
2) Cut the boiled lemons into quarters and properly mix with half of the total salt and asafoetida powder.
3) Make a smooth mixture of the ground paste ingredients and rub the lemon quarters with this.
4) Store these spiced lemons into a jar.
5) Add juice of the remaining 10 lemons and the remaining salt to the jar of lemons.
6) Cover the jar with a clean cloth and leave it out in the sun.
Chef
