Lemon Pickle/ Spicy Lemon Pickle/Masale Wala Nimbu ka Achaar

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Lemon Pickle/ Spicy Lemon Pickle/Masale Wala Nimbu ka Achaar

Chef Ruchika Jain
Lemon pickle is made from lemon and spices. There are so many popular varieties of Lemon pickle, like sada Nimbu ka achaar, maasale wala Nimbu ka achaar, khatta meetha Nimbu ka achaar, Nimbu ki launji , Nimbu ka murabaa and so many. Lemon pickle are very tasty and healthy too. it is a good source of vitamin c and having very good properties of probiotic food. This is the recipe of spicy Lemon pickle or masaale wala Nimbu ka achaar:
Prep Time 1 hour
Cook Time 25 days
Total Time 1 hour
Course achaar recipe, healthy, Indian, imbu achar, Indian traditional

Ingredients
  

  • 1 kg Lemon for making of lemon pickle always use lemon of thin skin or peel without stain
  • 150 gm White salt
  • 100 gm Black salt
  • 2 tbsp Haldi/Turmeric
  • 2 tsp Jeera/Cumin seeds
  • 1.5 tsp Ajwain/Carom seeds
  • 1 tbsp Kali mirch/Black pepper powder
  • 5-6 Laung/Cloves
  • 1 tsp Methi dana/Fenugreek seeds
  • 2 Badi elaichi/Black cardamom
  • 1/2 inch Daalchini/Cinnamon stick

Instructions
 

  • Wash the lemon thoroughly and leave it in the water for 7 to 8 hours. Now take out the lemon from water and dry them with the help of any cotton cloth. Make sure that there should be no moisture on the lemon skin. Cut it into 4 or 8 pieces (as per your required size ) and remove all the seeds.
  • Now take a ceramic or glass jar /container( this container should be clean and dry completely). Add all pieces of lemon. Add both the salt and turmeric. Mix well with the help of a clean and dry spoon. Now close the pickle container's lid tightly. Keep this jar regularly at least for 15 days in sunlight and stir the container after every 2 to 3 days . After 15 days, when the lemon starts to soften, take a pan and roast all the remaining spices and grind them finely. Add all the spices in the lemon pickle and add 1/3 cup of lemon juice in this and stir it completely with the help of a clean and dry spoon. Now leave the lemon again for 8 to 10 days with a tight closed lid so that all the spices get absorbed. Your yummy and healthy lemon pickle is ready.
Keyword Instant lemon pickle, jain friendly, Nimboo pickle, side dish cuisine

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