Nimbu Ka Achar –
Nimbu Ka Achar –
Ingredients Nimbu Ka Achar-
Lemon 500 grams
Fennel 1 tbsp
Fenugreek seeds – 2 tablespoons
Mustard – 1 tablespoon
cumin 1 teaspoon
turmeric powder 1 teaspoon
Kashmiri red chilli powder 2 teaspoons
salt 1 bowl
Mustard oil 500 grams
How To Make Nimbu Ka Achar –
To make lemon pickle, first wash the lemon and cut it into desired pieces. Now add salt to the pieces and leave for 2 days so that the lemon can soften a little. After 2 days the lemons have become a little soft. Now roast fenugreek, cumin, fennel and mustard seeds on tawa or pan and grind them coarsely.
Add ground fenugreek spice to the lemon pieces and also add salt, turmeric and chilli powder and mix well with a spoon. Now heat mustard oil in a pan and keep it aside to cool. When the oil cools down, add it to the pickle and mix it again.
Now the pickle can be stored in a clean glass jar and used for years. Lemon pickle is ready to eat, the real pleasure of eating pickle will come after 8-10 days when the pickle becomes soft.
