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This traditional Indian pickle, Nimbu-Mirchi Ka Achar, is a delightful blend of tangy lemons and spicy green chilies. Made with no chemicals, preservatives, or artificial colors, this recipe is a perfect way to preserve the natural flavors of the ingredients. It's a family favorite and a must-have condiment to elevate any meal. Follow @kautumbikkitchen for more such recipes!
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Wash and dry the green chilies and lemons thoroughly. Ensure there is no moisture left on them.
Cut them into small pieces.
Dry-roast the yellow mustard and set it aside.
In another pan, dry-roast fenugreek seeds, fennel seeds, cloves, black pepper, and cumin seeds. Blend when cool.
In a mixing bowl, combine yellow mustard seeds, salt, turmeric, hing powder, and dry roast spice powder.
Add the lemon pieces and green chilies to the spice mixture. Mix well to coat them evenly.
Pour lemon juice and mustard oil into the mixture. Stir everything together until well combined.
Transfer the mixture into a clean, dry glass jar. Press down to remove any air pockets.
Seal the jar and let the pickle sit in sunlight for 7-10 days. Shake the jar daily to ensure even marination.
Ensure all ingredients and utensils are completely dry to prevent spoilage.
Use fresh and juicy lemons for the best flavor.
Store the pickle in a cool, dry place after the initial sun-drying period.
How long can this pickle be stored?
If stored in a clean, airtight jar, this pickle can last for up to a year.
Can I use any other oil instead of mustard oil?
Mustard oil is traditional and adds a unique flavor, but you can use any neutral oil if needed.
Do I need to refrigerate the pickle?
No, this pickle does not require refrigeration if stored in a cool, dry place.
Can I skip the sunlight step?
Sunlight helps in the fermentation process and enhances the flavor, so it is recommended not to skip it.
Can I adjust the spice levels?
Yes, you can adjust the quantity of green chilies and spices to suit your taste.
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