Instant Lemon Pickle | Nimbu ka Achar Recipe
Servings: 50 gm
Ingredients
- Lemons - 10 nos.
- Salt- 1.5 tbsp
- Mustard seeds powder- 1 tbsp
- Fenugreek seeds powder- 1/2 tsp
- Red chilly powder- 3 tbsp
- Lemon juice- 4 tsp
To temper
- Oil- 2 tbsp
- Mustard seeds - 1 tsp
- Hing- 1/2 tsp
Instructions
Preparation
- Wash and wipe dry the lemons before pickling. Ensure there is no moisture.
Method
- Add the whole lemons in to pressure cooker along with 2 cups of water. Pressure cook it for 1 whistle and let the pressure subside.
- Next remove the lid and take out all the cooked lemons. Chop each of them in to quarter and remove all the seeds
- Take the lemon pieces in a wide bowl. Add roasted mustard powder and roasted fenugreek powder.
- Next add salt and red chilly powder too. Squeeze in a lemon over it.
- Next mix everything well gently and heat a pan adding oil, mustard seeds and hing.
- Let it splutter. Let the tempering cool down to room temperature, then pour it over the pickle. Mix well.
- Instant lemon pickle is ready. Let it rest for few days so that all spices are absorbed by lemon.
Notes
- Choose the lemons that are big, yellow and blemish free for the pickle.
- Do not overcook the lemons. They shouldn't be mushy.
- Adjust red chilly powder and salt as per your taste buds.
- The oil tempering aids as preservative to the pickle. So it's mandatory to temper the pickle.