Uttarakhand Nimbu Ka Achar Lemon Mustard Fenugreek Preserved Pickle

Method

1. 1

   Wash lemons thoroughly. Spread on a clean kitchen cloth and dry completely — either sun-dry for 1 to 2 hours or dry thoroughly with a cloth.

2. 2

   Every drop of moisture must be removed to prevent the pickle from spoiling.

3. 3

   Cut each lemon into 6 to 8 wedges. Place in a clean, completely dry bowl.

4. 4

   Add coarsely crushed fenugreek, red chilli powder, turmeric, salt and kalonji to the lemon wedges.

5. 5

   Mix thoroughly so every piece is coated with the spice mixture.

6. 6

   Heat 3 tbsp mustard oil to smoking in a small pan.

7. 7

   Allow to cool completely to room temperature before using.

8. 8

   Pour the cooled mustard oil over the spiced lemon wedges. Mix well.

9. 9

   Pack tightly into a clean, completely dry glass jar.

10. 10

    Press down firmly. The oil should cover the lemons.

11. 11

    Seal the jar. Keep in direct sunlight for 5 to 7 days, shaking once daily.

12. 12

    The lemons will soften and absorb all the spices as they cure in the sun.

13. 13

    Ready after 7 days. Keeps at room temperature for 4 to 6 months.

14. 14

    Always serve with a completely dry spoon.