NIMBU KA KHATTA MEETHA AACHAR

 

 NIMBU KA KHATTA MEETHA AACHAR 

Indian thali is incomplete without pickles. Indian ladies makes many types of pickles. Mango pickle in summer season and lemon pickle in winter season is made in mostly Indian families. Lemon pickle can be made anytime in the whole year ,but the winter season is considered the best time for lemon pickle because in this season good quality lemon is easily available . Lemon with thin peels is considered to be the best for pickle .Lemon pickle is also known to be medicine for stomach ache because black salt, black pepper and carom seeds are also used in it. Here, I  am telling you the recipe of sweet sour lemon pickle (khatta meetha nimbu aachar ),I learned from my mother. my friends, relatives and my husband ,by whom lemon pickle is very much liked.

Type :     Pickle

Cuisine : Indian

INGREDIENTS:

• 1/2 KG - Lemon (nimbu)

• 200 gram - Sugar

• 2 tsp - Black salt (kala namak)

• 3 tsp - Salt  (namak)

• 1 tsp - Lal mirch powder (Red chilli powder)

• 1 tsp - Black pepper (kali mirch)

• 1 tsp - carom seeds (ajiwain)

• 1 tsp - Garam masala 

METHOD:

• Wash and dry the lemon thoroughly.

• Remove the lemon seeds and cut the lemon into small pieces (cut into 4 or 8 pieces)

• Add 1 tsp of salt to the lemon pieces and mix it properly.

• Put the lemon pieces in a jar and keep them in the sun for a week and stir it daily with a dry spoon.

• Lemon peel will become soft within a week.

• Salt, black salt ,black pepper, carom seeds, garam masala will mix all the spices together.

• Mix the spices on lemon pieces (mix it with dry spoon)

• Keep the pickle again in the sun for 4 days.

• After 5 days, add sugar over the pickle and keep it in the sun for a week.

• Sweet sour lemon pickle (khatta meetha nimbu aachar ) will be fully prepared after 15 days.

• Enjoy the sweet sour lemon pickle with poorie and parantha.

 NIMBU KA KHATTA MEETHA AACHAR WITH GUD ( JAGGERY)

INGREDIENTS:

• 1/2 KG - Lemon (nimbu)

• 250 gram -Gud ( Jaggery)

• 2 tsp - Black salt (kala namak)

• 3 tsp - Salt  (namak)

• 1 tsp - Lal mirch powder (Red chilli powder)

• 1 tsp - Black pepper (kali mirch)

• 1 tsp - carom seeds (ajiwain)

• 1 tsp - Garam masala 

METHOD:

• .Wash and dry the lemon thoroughly.

• Squeeze the juice of four lemons in a bowl  and keep it aside.

• Cut the lemon into four pieces but the pieces of lemon should not fall apart so that spices can be filled in it easily (  The juice that comes out while cutting lemon, take it out in a bowl).

• Mix all the spices together, mix all the lemon juice together.

• Mix spices in lemon juice, mix it properly.

• Put the spiced lemon in dry and clean jar.

• After putting lemon to the jar, add the remaining spices..

• Cover the jar with a lid and keep it in the sun for 7 days.

• By keeping it in the sun for 7 days, the peel of lemon will become soft,  now put pieces of jaggery in it and keep it in the sun for 4 days and stir the pickle gently everyday.

• By keeping it in the sun for 4-5 days, the jaggery will melt and mix well in the lemons, in this way sweet sour lemon pickle will be prepared.

•  Enjoy the sweet sour lemon pickle with poorie and parantha.

TIPS:

• Keep the lemon pickle in the sun ,stir with a dry spoon daily,

• Always stir the pickle with a dry spoon.

• Put the pickle in a dry or clean plastic or glass jar.

• Lemon should be stain free.