Nimbu Ka Achar

A tangy, spicy, sun-ripened lemon pickle bursting with bold Indian flavours.

Ingredients

1. 35 lemons
2. 5 cups water
3. 1 tsp asafoetida powder
4. 4 tsp salt For Paste:
5. 30 black peppercorns
6. 2 tsp black cardamom seeds
7. 3 tbsp salt
8. 2 tsp red chili powder
9. 1 tbsp white cumin seeds
10. 15 cloves
11. 3 tbsp sugar
12. 3 tbsp vinegar

Instructions

1. Prepare the lemons

   • Wash and clean all the lemons.
   • Boil water and add 25 lemons, letting them cook for 2–3 minutes.
   • Remove, dry, and cut them into quarters.

2. Prepare the jar and spice paste

   • Use sterilized jars and sprinkle asafoetida powder and half of the salt at the base.
   • Grind all paste ingredients into a smooth mixture.
   • Smear this spice paste over the lemon quarters and drop them into the jar.

3. Add remaining ingredients and ferment

   • Squeeze the juice from the remaining 10 lemons over the spiced lemon pieces.
   • Sprinkle the remaining salt.
   • Cover the jar with a clean cloth and keep it in sunlight.
   • Allow it to mature; the pickle will be ready in about 2 weeks.