Name: Nimbu Ka Achar
Yield: 4 servings
Ingredients: 35 Lemons; 5 cups water; 1 tsp asafetida powder; 4 tsp salt; Paste; 30 Black peppercorns; 2 tsp black cardamom seeds; 3 tbsp salt; 2 tsp Red chili powder; 1 tbsp White cumin seeds; 15 cloves; 3 tbsp sugar; 3 tbsp vinegar

Servings: 4 persons

35 Lemons
5 cups water
1 tsp asafetida powder
4 tsp salt
Paste
30 Black peppercorns
2 tsp black cardamom seeds
3 tbsp salt
2 tsp Red chili powder
1 tbsp White cumin seeds
15 cloves
3 tbsp sugar
3 tbsp vinegar

1
How To Make Lemon Pickle:
2
Wash and clean lemons.
3
Now boil the water and put 25 lemons in it for 2-3 minutes.
4
Take them out, dry them and cut into quarters.
5
Using sterilized jars for the pickle, sprinkle the asafetida powder and half the salt over the base.
6
Grind all the paste ingredients to make a smooth mixture and smear it all over the lemon quarters.
7
Drop these spiced lemons into the jar.
8
Squeeze the juice from the remaining 10 lemons over them and sprinkle rest of salt.
9
Cover the jar with a clean cloth and leave out in sun.
10
The pickle should be ready within 2 weeks.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Nimbu Ka Achar

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