Indian food becomes much more tasty with the presence of this amazing Lemon Pickle or Nimbu achar as we call it. I remember having Achar since childhood and so are my kids doing. So, it runs in the family.
OHH what thought crossed your mind?? Achar are not healthy. Hmmm
I am sure this is what modern health freaks are suggesting. No offence to them but achar is not unhealthy for sure. Since ages, India has been popular for this simple and yet amazing delicacy and its not unhealthy.
Those who think that any food can be categorized broadly in healthy and unhealthy need to think again. I just wish to ask them if milk is healthy so can they have 1 bucket of milk daily? WIll it be considered healthy?
Simply because any food in excess is harmful for the body. So having home made food in right proportions and including varied vegetables, salads, and fruits is a key to healthy living. Lets stay relaxed and instead of munching on cheese wheat crackers (thinking that it has wheat and not knowing how much percentage of wheat it has really), why cant we have wheat chapati and dal and one teaspoon of Lemon Pickle or any other pickle of our choice.
As far as nutrition is considered, Pickles are low in calories, have bacteria (probiotics) that are good for digestion, help in controlling sugar levels, and relieves muscle cramps. Homemade Pickles are easy to make and preserve. One important note for people who have high blood pressure or other heart condition, Achar are made to preserve vegetables like Lemon , Mango, Gajar, Gobhi, etc. so an extra salt is added in this process and hence any Achar is not recommended for people with BP (specially high BP patients).
For Ratios of Salt, I have referred to Nisha Madhulika
For Lemon Pickle, or any other pickle for that matter, its always best to use clean cloth, clean utensil without a bit of moisture as any moisture can lead to fungus and spoil the Pickle. Make sure to use sun for making this lemon pickle as its a long process for this pickle. First we pick up kagaji Nimbu (the one which are really very juicy and have thin cover) and wash them thoroughly and dry them in sun for a day or two depending upon sun. Since Lemon pickle is a winter Achar, it wouldnt be very sunny. I am posting this recipe a bit late but I wanted to show the final look of my Lemon pickle to you.So i started around second week of January and after drying the lemons in sun for two days, I wiped them with clean kitchen cloth. Then I took jars (2) and dried them also in sun. Chopped Lemons and added salt and kept jars in sun for around 25 days. Salt made the lemons soft and tender.
Lemon Pickle is a fairly simple recipe and doesnt require lot of ingredients. You need lemons, salt, sugar, Red chilly powder, garm masala, Ajwain, and black pepper. I have made it without a drop of oil. This lemon pickle is khatta and meetha as I like it this way. You may adjust the sugar and Chiily levels as per your convenience. Less chilly and less sugar will make it more tangy. Add the spices along with sugar and keep in sun for another 15 days (or till sugar dissolves completely), Then we have our Lemon Pickle ready.
Mine is ready and I wanted its taste to be more amazing and waited this long to taste it. One can have it with Moong Dal Khichdi or Parathas. Today I am going to have Paratha, Dal and Lemon pickle .
What are you going to have lemon pickle with??
Share and Enjoy!!
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|Prep Time||few days|
- 500 gm Fresh Lemons around 14 Lemons of medium sized
- >500 gm sugar slightly more than 500 gm as I like it sweet
- 1 tsp Ajwain
- 1 tablespoon Red Chilly Powder
- 1 tsp Black pepper
- 1-2 tsp Black Salt
- 75 gm Salt and Black Pepper
- 1 tsp garm masala
- Take Lemons and wash them under running water. Take two or three jars as per your quantity. I have used half kg Treo Glass jars. Achar should always be stored in Glass container. Keep them in sun for getting dry for a day or two. Since we start in winters, days are not very sunny. We want not a bit of moisture in any of the lemons or jars.
- After drying up in sun, take a large container for mixing the lemons and salt. Again make sure that container is super clean. Also wipe the lemons with dry kitchen cloth.
- Cut them in four pieces. If you wish you may remove the seeds at this step. I have not removed them.
- Take salt and kala namak in dry container and mix.
- Add the cut lemons in dry container and mix salt.
- Transfer them to the jars that have been dried before.
- Keep them in direct sun for around 20 days. This much time is needed to make the outer cover(Chilka) tender and soft. If we add sugar before, them it becomes crispy which we dont want in achar.
- After around 20 days, my pickle looked like as shown. it has turned pale and tender which is we want to add spices and sugar.
- Take the masalas in a dry bowl.
- Add them to your jars. Since I had two jars, I divided the masalas in two equal parts and added them to jars. I like it spicy and sweet both. You may adjust the ratios as per your taste. Mix well.
- Add sugar.
- Close the jars and mix well by shaking.
- Keep them in sun for another 10 days. Sugar will get dissolved slowly. you may mix them once a day.
- After around 10 days, sugar is melted and Achar looks almost ready. If you wish you may keep them in sun for few more days.
- Finally, the patience has paid and lemon pickle is ready. Serve it with your choice of parathas.
|Serving size: 1|
|Amount per serving|
|% Daily Value*|
|Total Fat 0.2g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 40.6g||15%|
|Dietary Fiber 2.2g||8%|
|Total Sugars 35.3g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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