Nimbu Hari Mirch Ka Achar Recipe

Cooking Directions

• STEP 1.Wash and dry the lemons and green chilies.
• STEP 2.Cut the lemons into small pieces and slit the green chilies.
• STEP 3.In a bowl, mix the lemon pieces, slit green chilies, salt, turmeric powder, red chili powder, and mustard seeds.
• STEP 4.Heat oil in a pan and add fenugreek seeds and asafoetida. Let them splutter.
• STEP 5.Add the lemon and chili mixture to the pan and cook for a few minutes.
• STEP 6.Transfer the pickle to a clean, dry jar and let it cool.
• STEP 7.Store the pickle in a cool, dark place for a few days to allow it to ferment.
• STEP 8.Once fermented, the pickle is ready to be served. It can be stored in the refrigerator for up to a month.

Cooking Tips

• Make sure to use fresh and firm lemons for the pickle.
• Adjust the amount of red chili powder according to your spice preference.
• Use a clean and dry jar for storing the pickle to prevent spoilage.
• The pickle tastes better as it ages, so let it ferment for at least a week before consuming.

Storage and Serving

• Store the pickle in a clean, dry jar in a cool, dark place.
• Serve the pickle as a condiment with rice, roti, or any Indian meal.
• Refrigerate the pickle after opening to extend its shelf life.