Khatta Meetha Nimbu Ka Achar/Lemon Pickle

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3.72 from 21 votes

Khatta Meetha Nimbu Ka Achar/Lemon Pickle

Sweet and Sour Lemon Pickle made with Ayurvedic spices

Prep Time1

Total Time1

Course: Pickles/Achar

Cuisine: Indian, Pickles

Keyword: lemon pickle, Neebu ka achar

Servings: kg

Calories: 2104kcal

Author: Anjana Chaturvedi

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

NOTE-

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.

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.

Nutrition