Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.
Pickles are an integral part of Indian dining. Whether you are at a restaurant, a roadside eatery, or at home, having some pickle with every meal is a must. Not only do pickles make the foods tastier, but they are also rich in healthy probiotics.
The best time to prepare this particular pickle is in the spring, when the market is flooded with farm-fresh, bright and juicy lemons. Select fruits that are unblemished, firm yet spongy, and bright in colour in order to make a pickle that will keep well for a year or more.
This pickle is so delicious that you can serve it plain with any Indian flatbread. Of course it goes well with any main or side dish, too.
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- 300 grams lemons, washed and wiped dry
- 300 grams sugar
- 1 tsp jeera (cumin seeds)
- 1 tsp rai (mustard seeds)
- 1/2 tsp methi dana (fenugreek seeds)
- 1/4 tsp heeng (asafoetida powder)
- 1 tsp saunth (ginger powder)
- 1 tsp red chilli powder
- 1/2 tsp haldi (turmeric powder)
- 50 grams salt
- 3 tbsp lemon juice
- Cut the lemons into 8 pieces each, removing as many seeds as possible. Set aside.
- Dry-roast the jeera, fenugreek seeds and mustard seeds on low heat stirring constantly until they become aromatic and change a little in colour. Transfer the mixture to a plate, let cool completely, and then grind them coarsely. Set aside.
- In a large bowl, add the lemon pieces, the coarsely ground spices, ginger powder, heeng, turmeric powder, red chilli powder, and salt. Stir until all the spices combine nicely.
- Add the sugar and lemon juice. Stir again until the lemons are well coated with the spice mixture.
- Transfer the pickle to a glass jar and close the cap. Shake the jar, keep in the sun all day long for 20-25 days. Shake the jar each morning and evening.
- After 20-25 days, the pickle will be ready to eat. Serve and enjoy.
Nimbu Ka Meetha Achar (Sweet Lemon Pickle Recipe)
© 2020 Rajan Singh Jolly