Lemon Recipe

This vibrant Indian-style lemon pickle, known as Nimbu Achar, delivers a bold punch of tangy and spicy flavors. Fresh lemons are marinated in a blend of roasted mustard seeds, turmeric, and fiery green chilies, creating a complex condiment that is both preserving and palate-awakening. The coarse mustard powder adds a gritty texture and sharp heat, while the turmeric provides a warm, earthy note and a beautiful golden hue. Perfect for cutting through rich, oily meals like curries or biryanis, this pickle also shines as a simple side with plain rice and yogurt. It improves with age, developing deeper flavors over time, making it an excellent project for the home cook to enjoy throughout the season.

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 3586.8

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant Indian-style lemon pickle, known as Nimbu Achar, delivers a bold punch of tangy and spicy flavors. Fresh lemons are marinated in a blend of roasted mustard seeds, turmeric, and fiery green chilies, creating a complex condiment that is both preserving and palate-awakening. The coarse mustard powder adds a gritty texture and sharp heat, while the turmeric provides a warm, earthy note and a beautiful golden hue. Perfect for cutting through rich, oily meals like curries or biryanis, this pickle also shines as a simple side with plain rice and yogurt. It improves with age, developing deeper flavors over time, making it an excellent project for the home cook to enjoy throughout the season.

Ingredients

Lemon and Chilli pickle
Cut limes into eight pieces.
Slit green chilies and cut them into half inch long pieces.

Directions

1
Dry roast mustard seeds in a heavy-bottomed pan over medium heat until they pop and turn fragrant, about 2-3 minutes.
2
Remove from heat and let the mustard seeds cool completely, then grind them into a coarse powder using a mortar and pestle or spice grinder.
3
Wash lemons thoroughly and cut them into eight wedges each.
4
Slit green chilies lengthwise and cut them into half-inch pieces.
5
In a large bowl, mix the cut lemons, green chilies, coarse mustard powder, turmeric powder, and salt.
6
Massage the spice mixture into the lemon wedges with clean hands for 5 minutes to release juices.
7
Heat oil in a pan until hot but not smoking, then pour it over the lemon mixture.
8
Stir well to combine, ensuring all lemon pieces are coated in oil and spices.
9
Transfer the mixture to a sterilized glass jar and seal tightly.

Nutrition Facts

Servings 1 serving

Amount Per Serving
Calories 3586.8kcal

% Daily Value *
Total Fat 415.4g640%
Saturated Fat 249.9g1250%
Cholesterol 1063.1mg355%
Sodium 1509.0mg63%
Total Carbohydrate 93.5g32%
Dietary Fiber 7.0g29%
Sugars 69.0g
Protein 45.6g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure lemons are completely dry before mixing with spices to prevent spoilage.

Use mustard oil for traditional flavor, or substitute with sunflower or sesame oil.

Allow the pickle to mature in a sunny spot for 2-3 days before eating for best flavor.

Store in a cool, dark place. The pickle can last for several months if the jar is sealed properly and oil covers the ingredients.

Always use a clean, dry spoon when serving to avoid introducing moisture and bacteria.

Keywords: lemon, pickle, achar, spicy, mustard, chili, green, turmeric, condiment, preserved, indian, side dish, homemade, tangy, oil, lime

Read it online: https://www.chefs-mate.com/recipe/lemon-recipe-19/