Indian cuisine · Salads & Mezze

Nimbu ka Achar

Lemons pickled in salt and chili that soften and darken over several weeks in the sun.

Ingredients · for 8 servings

• 8 organic lemons
• 80 g coarse sea salt
• 2 tbsp Kashmiri chili powder
• 1 tbsp turmeric
• 2 tbsp cumin
• 1 tsp fenugreek seeds
• 1 tbsp black mustard seeds
• 2 tbsp mustard oil (or rapeseed oil)

Instructions

1. Wash six lemons in hot water, rub completely dry and cut into eight wedges; squeeze the remaining two - any moisture other than lemon juice will make the achar go moldy.
2. Toast the cumin, fenugreek seeds and mustard seeds in a dry pan for 2 min. until fragrant, let cool and grind coarsely in a mortar.
3. Thoroughly mix the lemon wedges in a bowl with the sea salt, turmeric and the juice of the squeezed lemons.
4. Mix in the ground spices and the Kashmiri chili powder until every wedge is coated all over.
5. Layer everything into a scalded, dry jar, pour the mustard oil over so the wedges are covered, and close the jar loosely.
6. Place the jar in a bright, warm spot for 3-4 weeks and stir daily with a dry spoon until the peels are soft and dark; then store cool and serve by the spoonful with dal and rice.