Nimbu Mirch Ka Achar Recipe

Ingredients

  • 5-6 lemons
  • 7-8 green chillies
  • 2 tbsp of lemon juice
  • ½ cup of mustard Oil
  • 2 tbsp of split mustard seeds
  • 1 tsp of fenugreek seeds
  • ½ tsp of fennel seeds
  • 1/2 tsp of turmeric powder
  • ½ tsp of asafoetida
  • 1 tsp of salt

Procedure:-

  1. Wash the chillies and lemons.
  2. Then completely dry the lemons and chillies.
  3. Cut the lemons into 8 pieces and put in the dry bowl.
  4. Similarly cut the chillies in small pieces and add the chillies in the same bowl and keep it aside.
  5. Roast the fennel and fenugreek seeds until it gets brown on low to medium flame.
  6. Let fennel and fenugreek seeds cool down completely.
  7. Then make coarse powder. Do not make fine powder. Keep it aside.
  8. Boil the mustard oil and let it cool down.
  9. Take the lemon and chillies pieces bowl and add salt, turmeric powder and Mix it well.
  10. Then add fennel and fenugreek coarse powder, asafoetida, split mustard seeds in this mixture and mix it.
  11. Add lemon juice and mustard oil in to this mixture and mix it well.
  12. Raw pickle is ready. Put the pickle in the glass jar but do not cover the lid. Tight the jar with cotton clothes and put in sun light for approx. 15-20 days. Mix the pickle every day.
  13. After 15-20 days pickle is ready to eat.

Tips:-

Dry all utensils while making the pickle. Don’t uses wet utensils and clothes.