Spicy Nimbu Achaar (Lemon Pickle with Oil )
India is a country of flavors, spices and aromatics . There are so much variation in culture , habitat , and tradition from one state to the other . This vast fluctuation can be thoroughly researched via cuisine of this wonderful country. A single dish is prepared in thousands way from one place to another. The area of this allomerism is widely explained if we pick one simple recipe like a pickle.For example if you say lemon pickle there are thousands way to prepare it or we can say that each house has its own recipe. I am so beaming to be part of this permutation yet combination of wholeness. Ok ! Coming back to my recipe , I have added lemon pickle recipe a few months back that was simple pickle with less spices and no oil. I want to prepare different one and was searching a recipe with more spices and oil , found this exotic recipe here. It’s extremely lip smacking and finger licking just like store bought . So let’s start the recipe .yum
1/2 kg limes / lemons
2 tablespoon salt
To be ground
1 teaspoon Peppercorn
1 teaspoon fennel seeds /Saunf
1 teaspoon cumin seeds/Jeera
1 teaspoon coriander seeds/Dhania
1 tablespoon mustard seeds/Sarson
1 tablespoon fenugreek seeds/Methi
1/2 cup mustard oil
1 tablespoon nigella seeds /kalaunji
1 teaspoon turmeric powder
1 tablespoon chilli powder, adjusted to taste
Grind seeds under “to be ground “together, coarsely.
Wash and pat dry lemons thoroughly. Slice into small wedges. Add salt and leave them in a bowl overnight.
Heat mustard oil to smoking point and let it cool.
Place lemon with all spices and ground masala in a bowl . Mix well , add cooled mustard oil and transfer whole content to a sterile glass jar.
Let it mature for 15-20 days.
Serve with main course.
Serve-1/2 kg pickle Prep time -20 minutes
Note:Add salt and chilly as per your taste.
Amount of salt should not be less or else it will spoil the pickle.