Lemon Pickle (nimbu ka achar)

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· 2 kg (4 lb) Lemons (nimbu), washed, wiped, slit in quarters without separating the pieces
· 1 kg (2.2 lb) Juice of lemons
· 1 cup (150 g) 5 oz Sugar
· 250 g (9 oz) Black salt (kala Namak)
· 25 g Black cardamom (badi Elaichi)
· 5 g Black peppercorns (sabut kali mirch)
· 25 g Dry red chillies (sookhi lal mirch)
· 2 tbsp (12 g) Cumin (jeera) seeds
· 2 tbsp (12 g) Black cumin (shahi jeera) seeds
· 15 g Carom (ajwain) seeds
· a pinch Asafoetida (hing)
· 100 g (3 1/2 oz) Ginger powder (sonth)


· Grind the sugar, black salt, black cardamom, black pepper, dry red chillies, cumin seeds, black cumin seeds, carom seeds, asafoetida, and ginger powder together to a fine powder.
· Mix 1/2 cup lemon juice with the powder and stuff the slit lemons with this powder mixture.
· Arrange the stuffed lemons in a glass jar, with a layer of the powder mixture between them. Repeat till all the lemons and powder mixture are used up. Pour the remaining lemon juice.
· Cover with a thick cloth for the first 2 days and then put the jar out in the sun for 2 weeks, shaking occasionally. This pickle aids digestion and can stay for up to 25 years.