KHATA MITHA NIMBU KA ACHAR

Lemon pickle taste fabulous with lunch and dinner even with breakfast. when summer comes, we prepare a lot of things which are prepared in simmers like papad, pickle, homemade saviyan and many more.

Everything is prepared in summers because all the things want summer’s hot weather, these things have to fry under the sun heat, that’s why we prepare all these things in summer because of hot weather.

So, our today’s recipe is lemon pickle, many people like this pickle but my all-time favourite is lemon pickle with every cuisine. But in the market there so many types of lemon are there with so many preservatives and soda in it, I recommend not to buy these types of products from market because it is not good for heath. So, my mom maid lemon pickle at home with their hands, this is my mom’s lemon pickle recipe.

So, there are many ways to make lemon pickle, some people make pickle without using oil, some makes without using sugar instead of sugar they will use japery in it. But today we are going to use everything in this recipe.

 
 
 
Ingredients for making lemon pickle

  • 2 kg lemon
  • 2 tbsp. Red Mirch
  • 2 tbsp. Haldi Powder
  • 500grm Dhaniya
  • 1 tbsp. kalonji
  • 1 tbsp. Zira
  • 1 tbsp. Sonf
  • 2 tbsp. Methe
  • 1 tbsp. Ajwain
  • 1 tbsp Ciba Nimbu Achar Masala
  • Salt
  • Sugar
  • Mustard oil

Process of making lemon pickle

Process of making lemon pickle divides into 3 steps, 1 step is to roast some spices, 2nd step is to cut lemon into 4 pieces 3rd step is to mix lemon pieces with the pickle paste

1st Step

  • We will roast methi, dhaniya, kalonji, zira & sonf in low flam in pan, keep aside a small amount of quantity from these spices from further use in pickle
  • After 2 minutes of roast spices in pan, now we have to blend these spices very nicely

2nd Step

  • Cut lemon into 4 pieces as shown into pictures.

3rd Step

  • Put all the lemons in a big container, mix those blended spices, if you remember we keep some spices aside while roasting the spices put those spices into the container for khada masala taste, don’t forget to add reed chilly and turmeric powder into the container
  • Add salt as per your taste, also add 2 tbsp. of sugar and 1 tbsp. of mustard oil.
  • Add special Ciba Nimbu achaar masala for finger liking taste.
  • Mix these items very well, mix it with your hands for better results.
  • Now the third pard is also completed, is pickle ready to eat?
  • No, not yet the most important ingredient is left that is summer hot weather. Keep this pickle at our roof top under the sun for at least 3 to 4 days in summer for perfect mix of spices with lemon, after 3 -4 days taste your pickle if the lemon doesn’t taste bitter to you then your pickle is ready and if your pickle tastes like bitter to you then left this pickle under sunlight for 2 more days to avoid bitterness from it