Sanjeev Kapoor
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Nimbu Ka Achar

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Tangy lemon pickle.

This is an exclusive website recipe.

Preparation Time : 3-Above

Cooking time : 0-5 minutes

Servings : 4

Nimbu Ka Achar
हिन्दी में पढ़ें

Main Ingredients

Lemons, Salt

Cuisine

Punjabi

Course

Pickle Jams Chutneys

Level Of Cooking

Medium
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Ingredients

  • Lemons
    1 kilogram
  • Salt
    5 tablespoons
  • Black salt (kala namak)
    5 tablespoons
  • Red chilli powder
    3 tablespoons
  • Garam masala powder
    3 tablespoons
  • Carom seeds (ajwain)
    5 tablespoons
  • Sugar
    2 cups

Method

Step 1

Wash and wipe dry lemons thoroughly. Make deep slits crosswise without cutting the lemons. Place the lemons in a bowl, add salt and black salt (both in equal quantity), red chilli powder, garam masala powder (it should not contain coriander seeds), ajwain and mix well so that all the lemons are evenly coated with the masala.

Step 2

Add sugar (half the weight of lemons) and mix well. Transfer the pickles into a porcelain container, cover it with a muslin cloth, secure with a string and keep it in sunlight for twenty five to thirty days to allow it to mature before using.

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