Nimbu Achar (tangy Lemon Pickle)
Nimbu Achar, also known as Tangy Lemon Pickle, is a popular South Indian condiment that adds a burst of flavor to any meal. This zesty and spicy pickle is made with fresh lemons, aromatic spices, and tangy vinegar, creating a perfect balance of flavors.
Ingredients
- 10-12 fresh lemons, quartered
- 1/2 cup salt
- 2 tbsp turmeric powder
- 1/4 cup mustard seeds
- 1/4 cup fenugreek seeds
- 1/4 cup red chili powder
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
Instructions
- In a large mixing bowl, combine the quartered lemons, salt, and turmeric powder. Mix well and set aside for 4-6 hours, allowing the lemons to release their juices.
- In a dry skillet, roast the mustard seeds and fenugreek seeds until fragrant. Grind them into a coarse powder using a mortar and pestle or a spice grinder.
- Add the ground mustard and fenugreek seeds, red chili powder, white vinegar, and vegetable oil to the lemon mixture. Mix thoroughly to combine all the ingredients.
- Transfer the mixture to a clean, sterilized glass jar and seal it tightly. Place the jar in a sunny spot for 3-4 days, shaking it gently every day to mix the ingredients.
- Your Nimbu Achar is ready to be enjoyed! Store it in the refrigerator for up to 2 months.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 25 per serving
- Carbohydrates
- 6g
- Fat
- 0g
- Protein
- 1g
Supplies
Mixing bowl Skillet Mortar and pestle or spice grinder Glass jar
Tools
Spoon Sterilized glass jar
Serving suggestions
Serve Nimbu Achar with rice, roti, or as a side to any South Indian meal for an extra kick of flavor.
Tips & tricks
For a spicier pickle, increase the amount of red chili powder according to your preference.
Cost
$8