Khatta Meetha Nimbu Ka Achar/Lemon Pickle
Sweet and Sour Lemon Pickle made with Ayurvedic spices
Servings: 2 kg
Ingredients
- 1.5 kg Lemons / Nimbu
- 900 gms Sugar / Chini
- 3/4 cup Ginger / Adrak sliced
- 100 gms Black Salt / Kala Namak
- 50 gm Rock salt / Sendha namak
- 2 tsp Red Chilli powder / Laal mirch powder
- 10 Black Myroblan / Harad / Haritiki
- 10 Bengal Pepper / Long Pepper / Lendi Peepli
To grind and make powder-
- 15 Bengal Pepper / Long Pepper / Lendi Peepli
- 10 Black Cardamom / Badi Elaichi
- 2 tsp Ginger Powder / Saunth
- 2 tsp Peppercorns / Sabut Kali Mirch
- 1.5 tsp Asafoetida / Hing powder
- 2 tsp Cumin Seeds / Sabut Jeera
- 25 Cloves / Lavang
- 1.5 tsp Carom Seeds / Ajwain
- 8 Black Myroblan / Harad / Haritiki
Instructions
- Wash and wipe the lemons and then cut into 4 pieces.
- Add salt in the lemon pieces and mix well and fill in a glass jar.
- Close the jar with a plate or lid(don't use a airtight jar)and keep it in a warm place or in sunlight for a month or till the skin of lemons become soft.
- Keep shaking or mixing the lemons in 2-3 days.
- When lemon peel become soft after about a month then Grind all the spices listed in -to grind and make a powder
- Now add chili powder, asafoetida, ground spice powder, sugar ,chopped ginger and 10 whole pipli and 10 whole harad in the lemons and mix well.
- keep the jar in sunlight till the sugar syrup thickens slightly.
- It may take about 15-25 days depending on the heat in the climate.
- Serving suggestions - taste great with any fried snack, pakora, poori, mathri, kachori, khichdi or daal-rice.
Notes
Peepli
Harad
1-*When you have stomach ache or gastric problem, take out the whole harad or pipli and chew slowly.
2-Lemons with thin skin should be preferred to make this pickle.
3- You may use half sugar and half jaggary instead of using only sugar
4-Add sugar only after the lemon peel becomes soft,it may take about 30- 45 days depends on the quality of lemon and thickness of lemon.5-If you are making in small quantity then can remove the pips of lemon,but as I make it in large quantity so avoided that,as they can be removed while eating.
2-Lemons with thin skin should be preferred to make this pickle.
3- You may use half sugar and half jaggary instead of using only sugar
4-Add sugar only after the lemon peel becomes soft,it may take about 30- 45 days depends on the quality of lemon and thickness of lemon.5-If you are making in small quantity then can remove the pips of lemon,but as I make it in large quantity so avoided that,as they can be removed while eating.
6- If you not get all the ingredients then add what ever spices you have , it still taste delicious, just add the exact proportion of lemon, salt and sugar.
7--Stays well for years or till it last.