Nimbu Ka Mitha Achar
A traditional sweet and tangy lemon pickle made with jaggery and aromatic spices, slowly sun-matured for rich flavor.
Ingredients
- 340 gms smooth-skinned lemons
- 2 tbsp salt
- 1/2 tsp fennel seeds (crushed)
- 1/2 tsp cumin seeds (crushed)
- 1/2 tsp cracked black pepper
- 1 cup shredded jaggery
- 1/3 cup fresh lemon juice
Method
- Prepare the lemons
- Wash the lemons thoroughly to remove dirt and residue
- Pat dry completely to avoid moisture
- Sun-dry or oven-dry for 5 minutes to ensure they are moisture-free
- Cut and spice the lemons
- Slice each lemon lengthwise into 8 equal pieces
- In a bowl, mix salt, crushed fennel seeds, crushed cumin seeds, and cracked black pepper evenly
- Layer the pickle
- Place a layer of lemon pieces cut-side up in a clean, dry jar
- Sprinkle a portion of the salt-spice mixture over the lemons
- Repeat layering lemons and spices until the jar is filled
- Prepare the jaggery syrup
- Combine shredded jaggery and fresh lemon juice in a saucepan
- Heat on high, stirring continuously until it comes to a boil
- Reduce heat and simmer for 2–3 minutes until slightly thickened
- Combine and mature the pickle
- Cool the jaggery mixture until lukewarm
- Pour evenly over the layered lemons in the jar
- Let it cool to room temperature and cover with a clean cloth
- Sun fermentation and finishing
- Keep the jar in sunlight every day for 5 weeks
- Bring it indoors every night to avoid moisture
- Shake the jar 2–3 times daily to mix flavors evenly
- After 5 weeks, stop sunning and continue shaking for another 2 weeks before use