Nimbu ka Achar (Pickled Lemon)
My mother's Nimbu ka Achar is a decades old recipe relying on a traditional method of pickling lemons - leaving it out in the sun to ferment. This recipe uses only 5 basic ingredients and results in tangy, spicy pickled lemons that lasts for years in your pantry.
Servings: 40 servings
Calories: 8kcal
Equipment
Ingredients
- 10 large lemons
- 2 teaspoon kosher salt
- ¾ teaspoon garam masala
- ½ teaspoon Kashmiri chili powder
- ¼ teaspoon paprika
Instructions
- Wash and scrub the lemons in warm water to remove any dirt or bacteria. Sanitize the mason jar in boiling water for 10 minutes and dry it with a clean towel.
- Chop each lemon into 8 pieces each and add the wedges into a mixing bowl.
- Add the salt, garam masala, red chili powder, and paprika into the mixing bowl and toss the lemons until they're evenly coated in the spices.
- Transfer the lemons into the sterilized mason jar and cover it with the lid. You'll see that the salt starts to draw out the moisture in the lemons already.
- Put the mason jar in a sunny spot on a windowsill for 15-20 todays. Be sure to shake the jar everyday or two. After this timeframe, the peels will have softened and the lemons browned.
- Store the pickled lemons in a dark space in your pantry. Enjoy a wedge with paratha, khichdi, and more.
Notes
- The lid may buckle due to heat from the sunlight. Be sure to pop the lid every now and the to release the pressure.
- To speed up the process, add the spiced lemons into a pot on low to medium heat with ½ teaspoon of turmeric and 1 tablespoon of oil. Sauté in the oil until the skin becomes translucent. Allow the lemons to fully cool, then store in a sterile jar in the sun until they brown.
- If the achar is bitter, add salt or sugar to balance it out. You can also store it in the fridge for a few days and it'll begin to mellow.
