Achar, or pickle, is a staple in Indian cuisine. Nimbu ka achar, in particular, is a tangy and flavorful pickle made with lemons. It adds a burst of flavor to any meal and can be enjoyed with rice, roti, or as a condiment with snacks. In this article, we will share with you a delicious homemade nimbu ka achar recipe that you can easily make in your own kitchen. So let’s get started!
The Ingredients You’ll Need
To make nimbu ka achar, you will need the following ingredients:
- 10-12 lemons
- 2 tablespoons mustard seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon turmeric powder
- 1 tablespoon red chili powder
- 1 tablespoon salt
- 1 tablespoon asafoetida
- 1 cup mustard oil
Step-by-Step Instructions
Now that you have all the ingredients ready, let’s dive into the step-by-step instructions to make this delicious nimbu ka achar:
Step 1: Prepare the Lemons
Start by washing the lemons thoroughly to remove any dirt or impurities. Once clean, cut them into small pieces and set aside.
Step 2: Prepare the Masala
In a small pan, dry roast the mustard seeds and fenugreek seeds until they turn slightly brown and release a fragrant aroma. Let them cool and then grind them into a fine powder using a spice grinder or mortar and pestle. Transfer the powdered masala to a bowl and add turmeric powder, red chili powder, salt, and asafoetida. Mix well to combine.
Step 3: Mix the Lemons with the Masala
In a clean and dry glass jar, layer the lemon pieces and masala mixture. Make sure to coat each lemon piece with the masala. Continue layering until all the lemons and masala are used. Press down gently to remove any air bubbles.
Step 4: Add Mustard Oil
Heat mustard oil in a pan until it reaches its smoking point. Let it cool for a few minutes and then pour it over the layered lemons in the glass jar. The oil should completely cover the lemons. This helps in preserving the pickle and adds to its flavor. Seal the jar tightly.
Step 5: Let it Marinate
Place the sealed jar in a sunny spot and let it marinate for at least 10-15 days. During this time, the flavors will mingle and develop, resulting in a delicious pickle. Shake the jar gently every day to ensure the masala coats the lemons evenly.
Step 6: Enjoy!
After the marination period, your homemade nimbu ka achar is ready to be enjoyed! Serve it as a side dish with your meals or as a condiment with snacks. It can be stored in a cool and dry place for several months.
Frequently Asked Questions
How long can I store nimbu ka achar?
If stored properly in a cool and dry place, nimbu ka achar can last for several months.
Can I adjust the spice level?
Yes, you can adjust the spice level according to your preference. Add more or less red chili powder accordingly.
Can I use any other oil instead of mustard oil?
Mustard oil is traditionally used in nimbu ka achar as it adds a unique flavor. However, you can use any other oil of your choice if you prefer.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons are recommended for the best flavor and texture. Bottled lemon juice may alter the taste and texture of the pickle.