Khatta Metha Nimbu Ka Achar /Sweet and sour Lemon Pickle
lemon pickle -Khatta metha nimbu ka achar - A delicious oil free, sweet and sour lemon pickle
Course: Side Dish
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: lemon pickle, Neembu ka achar
800gramsLemons / NimbuIndian yellow lemons *
150gramsSalt / Namak
3/4tspTurmeric Powder / Haldi Powder
2.5tspRed Chilli powder / Laal mirch powder
1.5tspCumin Seeds / Sabut Jeera
1.5tspFenugreek Seeds / Methidana
1tspMustard Seeds / Rai *
2tbspGinger / AdrakGrated
1/2tspAsafoetida / Hing powder
2cupSugar / Chini
Wash and wipe lemons with a cloth,there should not be any moisture on the lemons.
Now chop the lemons into small pieces(8-12 pieces from a lemon)
In a pan dry roast cumin,fenugreek and mustard seeds to a nice golden colour(dont over do this)on slow flame, then grind to make a powder.
Mix salt, turmeric ,asafoetida,1.5 tbs lemon juice and ground spices in the chopped lemon pieces and mix well.
Cover the jar and keep at room temperature or in sunlight for a month so the lemon skin will become soft due to the salt.keep shaking the jar once in a day.
After a month when lemon peel become soft, add the sugar and grated ginger in lemons and mix well .
Cover the jar mouth with a muslin cloth and try to keep the jar in sunlight for few hours daily for approx 2 weeks or till the sugar will melt and the syrup become thick.
Serving Suggestions-taste great with paratha,rice and khichdi .
My Notes- 1-I have used small Indian yellow lemons. 2-If you add sugar in the beginning then lemon peels will take longer time to soften . 3- You may also add some chopped green chilies to it at step 6.