NIMBU ACHAR aka (LEMON PICKLE)
ingredients:
Lemons – enough to fill a 2 pint jar – in the case of Indian Lemons which are rather thin skinned and small, it takes about 20-24 of them. Because of variations in Lemon varieties, try your best to get the thinnest skinned you can find and they must be yellow and ripe.
5-6 Heaping Tablespoons Salt
1-2 Teaspoons Tumeric Powder
Sugar – 1.5 x more than the amount of Lemon mixture you have
Water just enough to absorb to make sugar syrup
Peanut or other saute Oil (2 spoons)
Spices – to suit your taste
Red Chilli Powder
Hing
Additional Optional Spices:
Coriander Powder
Cumin Powder
Mango Powder
Cinnamon
instructions:
CUT the lemons into small bite sized pieces and remove the seeds.
PLACE them in a suitable glass jar
SPRINKLE them with the salt and tumeric
TIGHTLY SEAL the lid and shake those lemons til they are well coated
LEAVE IT in a sunny place and SHAKE IT often (every day when you remember to) for
TOTAL OF 28 DAYS – you know its ready when the skins break easily with a fork.
COVER the sugar with just enough water to saturate it in a large saucepan.
BOIL until it while stirring
REDUCE HEAT and on LOW, stir til it becomes a clear syrup that makes many threads when pulled between 2 fingers.
ADD the Lemon Pickle to the Syrup in the saucepan.
ADD the oil and spices to the saucepan – cool to room temp.
ADD to the jar.
SEAL and AGAIN let it rest for a few days before its really ready.
This Achar can keep for a year with no refrigeration.
* note – if you don’t care to make the sugar syrup, the same ingredients along with the spices and oil can all be added to the jar at the end of 28 days and then let it rest and continue the shaking of the jar for another week until the sugar dissolves naturally.
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ingredients:
Lemons – enough to fill a 2 pint jar – in the case of Indian Lemons which are rather thin skinned and small, it takes about 20-24 of them. Because of variations in Lemon varieties, try your best to get the thinnest skinned you can find and they must be yellow and ripe.
5-6 Heaping Tablespoons Salt
1-2 Teaspoons Tumeric Powder
Sugar – 1.5 x more than the amount of Lemon mixture you have
Water just enough to absorb to make sugar syrup
Peanut or other saute Oil (2 spoons)
Spices – to suit your taste
Red Chilli Powder
Hing
Additional Optional Spices:
Coriander Powder
Cumin Powder
Mango Powder
Cinnamon
instructions:
CUT the lemons into small bite sized pieces and remove the seeds.
PLACE them in a suitable glass jar
SPRINKLE them with the salt and tumeric
TIGHTLY SEAL the lid and shake those lemons til they are well coated
LEAVE IT in a sunny place and SHAKE IT often (every day when you remember to) for
TOTAL OF 28 DAYS – you know its ready when the skins break easily with a fork.
COVER the sugar with just enough water to saturate it in a large saucepan.
BOIL until it while stirring
REDUCE HEAT and on LOW, stir til it becomes a clear syrup that makes many threads when pulled between 2 fingers.
ADD the Lemon Pickle to the Syrup in the saucepan.
ADD the oil and spices to the saucepan – cool to room temp.
ADD to the jar.
SEAL and AGAIN let it rest for a few days before its really ready.
This Achar can keep for a year with no refrigeration.
* note – if you don’t care to make the sugar syrup, the same ingredients along with the spices and oil can all be added to the jar at the end of 28 days and then let it rest and continue the shaking of the jar for another week until the sugar dissolves naturally.
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