Nimbu Ka Achar or the IndianLemon Pickle is tangy, spicy and the perfect accompaniment to Dahi Rice or Aloo ka Paratha. It is made in many states across India and this recipe is for the variation that we make in Andhra and Telangana, where this pickle is called Nimmakaya Pachadi.
Air-tight Glass bottle or Ceramic Jar (3 litre capacity)
Ladle
Mixing Bowl (3 litre capacity)
Small Wok
Grinder
Ingredients
25Lemons
3/4CupChilli Powder
2/3CupSesame Oil
1/2CupSalt
2tspTurmeric
1tbspMustard Seeds
1/2tbspFenugreek Seeds
1/2tspAsafoetida Powder/Hing
Instructions
Wipe 25 lemons well with a soft, dry cloth. If possible, dry them in the sun for about 1 hour.
Cut the lemons into quarters or smaller pieces.
Add ½ cup salt and 2 tsp turmeric to the lemon pieces, and mix well.
Store in a dry, clean, air-tight ceramic or glass jar for 3 days.
Mix well with a clean, dry spoon every day.
After 3 Days
In a wok/kadai, heat 3/4 cup sesame oil.
Add 1 tbsp mustard seeds and wait till they splutter.
Turn off the heat.
Add 1/2 tsp asafoetida powder.
Let the oil cool completely to room temperature.
While the oil is cooling, over medium flame, dry roast 1/2 tbsp fenugreek seeds till they become brown.
Let the fenugreek seeds cool completely and powder them.
Transfer the lemon pieces to a bowl.
Add the powdered fenugreek, 3/4 cup red chilli powder, and the cooled oil with mustard, and mix well.
Transfer to the ceramic or glass jar that contained the lemon and let the Nimbu ka Achar pickle for 2 weeks. Mix with a clean, dry spoon every couple of days.