A few days ago, I got a bounty of freshly picked juicy lemons from my mother-in-law’s tree. With a good over 2 Kg. quantity that I received, I decided to pickle the limes two ways — a savoury-tart pickle and a sweet sour pickle. In this post, I will share the savoury recipe. It is so simple that even a child can make it. Really! It has no oil, is versatile and has very few ingredients and steps. It is delicious with food.
So let’s go for the recipe:
- 14 lemons/lime (About 800 gms.) I used the yellow ripe lemons
- ¼th cup salt
- 3 tbsp. black salt
- 3 tbsp. red chilly powder
- 1 tbsp. turmeric powder
- 1 tbsp. ajwain (carrom seeds)
- About 10 green chillies (100 gm.) cut into large pieces
- 2 inch of ginger julienned (cut into strips)
- Wash and dry the lemons.
- Cut them in quarters. Take out the seeds.
- Add salts, chilli powder, turmeric powder and carrom seeds.
- Add in the chillies and ginger if you are using.
- Now mix well and put in a clean, sterilized glass jar.
- Put it in the sun for about 7 days to mature. Keep it inside in the evenings.
- It is ready to eat once the lemon peel has matured. The pickle gives out a lot of water which turns into a thick gravy.
- The pickle is ready to eat.
The pickle will stay good for months.
It is tastier if you use chillies, ginger, garlic and even fresh turmeric.
Even plain lemon pickle is very tasty and helps with loss of appetite and taste during sickness.
Wash and dry the lemons.
Cut them into halves, quarters or eight parts as I did. Remove the seeds.
Now take a large pan. Add in the salts, chilly powder, carrom seeds and turmeric and mix well.
Now add in the chopped chillies and ginger. You can skip these if you want a plain lime pickle or nimbu ka achaar.
Mix all the ingredients together and add to a clean and dry pickle jar. Use glass or ceramic barnis (jars). Sterilize with some hot water and dry in the sun if possible.
Now comes the maturing part. You will need to keep this glass jar out in the sun from morning to evening during sunlight hours. Shake it well everyday and remember to take it inside during the night.
I needed about 7 days in the sun for the lemon pickle to mature and for the peel to soften. The pickle will reduce in quantity as the water comes out of lemons.
Mix well and it is ready to eat.
Tip: The pickle will keep maturing over the days. You can keep this pickle for a year if it lasts that long. Since this pickle has no oil and no preservatives, ensure that you only put in a dry spoon and do not allow any moisture to get in.
It will make a great side dish to your food. Did you know that nimbu ka achar is great for your digestion and if you are recuperating after a sickness, it helps to restore the taste back to your palate.
Simple, wasn’t it? Try it and let me know how it went. Do also read the recipe of the khatta meetha nimbu ka achaar.
Pinnable image courtesy Shutterstock.