Nimbu Adrak ka Achaar


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This quick recipe of one of the easiest and most economical pickles to make and is used by most Punjabi households. Lemon juice and salt act as a preservative in this recipe. Fresh tender root ginger available during the monsoon months is best suited for this pickle. Choose lemons that are firm with a smooth, shiny yellow skin and wash them thoroughly before pickling them. The pickle is ready to eat after 10 days. This bitter pickle is surprisingly good with rich spiced dishes. I suggest you also try it out with stuffed green pea parathas.

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Storage upto 1 year: In a cool dry place.
Preparation Time: 
Maturing Time: 8 to 10 days.
Cooking Time: Nil.
Makes 2 cups.
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8 . (360 grams) lemon
1/4 cup (40 grams) salt
1/2 tsp turmeric powder (haldi)
1/2 tsp carom seeds (ajwain)
4 green chillies
50 mm. (2'') piece ginger julliennes
6 whole dry kashmiri red chillies, coarsely ground

  1. Wash the lemons thoroughly. Wipe them dry using a dry kitchen towel.
  2. Cut 4 lemons into 2 halves each. Squeeze out the juice of the lemons. Separately keep aside the lemon juice and lemon skins.
  3. Cut 4 slits on each of the remaining lemons. Place all the lemons and lemon skins in a sterilised glass jar.
  4. Combine the lemon juice, salt, turmeric powder, green chillies, ginger and ground red chillies and mix well.
  5. Pour this mixture over the lemons. Press down the lemons in the jar with a spoon so that the lemon juice covers the lemons.
  6. Cover with a lid and keep in the sun for 8 to 10 days or until the lemons are soft and their skins give way under the pressure of your thumb. Toss the ingredients in the jar occasionally.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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