Spicy Lemon Pickles (Achar)
Lemon Pickles, also known as Nimbu Ko Achar, is a popular, flavorful condiment in many cuisines, particularly Indian, known for its tangy, spicy, or sweet and sour taste.
2 days
Normal
Mildly Spicy
Ingredients
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Directions
Sterilize glass jars and their lids by boiling them in water for 10 minutes. Remove them from the water and let them air dry.
Heat the mustard oil over low heat and roast the fenugreek seeds until they release a pleasant aroma and turn a beautiful golden color. Then grind them.
Peel the lemon and cut them into small pieces.
Place them on a tray and let them dry in the sun for 5 to 6 hours.
Place the dried lemon in a bowl.
Add the salt and the turmeric powder. Mix well. Cover the bowl with a cloth and let it rest for 24 hours in a dry place.
Finely chop the garlic cloves.
Heat the mustard oil in a pan. When it is hot, add the mustard seeds, the red chili powder, the cumin powder, the coriander powder and the garlic cloves.
When the garlic has turned golden, turn off the heat.
Pour half of the oil over the lemon pickles.
Transfer the lemon pickles to a glass jar and add the remaining oil. The oil should completely cover the pickles.
Cover with a lid and put the jar in the refrigerator.
Ready! Enjoy the pickles as an accompaniment to many dishes: rice dishes, pasta dishes, meat dishes, vegetable dishes, buckwheat porridge (dhindo), maize porridge (makai ko dhindo).
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