Lemon Pickle (Nimbu Pickle)
Simple and best Lemon Pickle (Nimbu Pickle). I have been making this from lemons in my back yard for years. I give the extra jars away to friends and family. They always ask every year: "Boat! When do we get the new batch!?"
Ingredients
- 15 Lemons Thin skinned
- 5 Lemons For Juice
- 1/2 teaspoon Turmeric
- 1 tablespoon Crushed Garlic
- 1/8 teaspoon Fenugreek Seeds
- 1/2 teaspoon Mustard Seeds
- 1/4 Cup Red Chili Powder
- 1/4 Cup Kashmiri Chili Powder If you like extra spicy use Red Chili Powder instead
- 1/2 Cup Kosher Salt
Instructions
- Wash all the lemons. After washing make sure they are completely dry! During the making process make sure there is no water on your hands the utensils you are using or the jar, otherwise you will end up with mold during the maturing process.
- Cut the 15 lemons into 8 pieces each
- Roast the mustard seeds and fenugreek seeds in an oven toaster. I usually make a foil tray and roast for 2 - 3 mins. Be careful not to burn them
- Measure an place the red chili powder, Kashmiri chili powder, salt and turmeric in a bowl. Mix all the dry ingredients.
- Juice the 5 lemons and place them in a bowl
- In a mixing bowl, add all the lemons, spices and lemon juice and mix
- The final step is to place the mixture in a large clear glass jar, which can be placed in the sun for 1 month.
- The jar needs to be placed in the sun for 1 month. I mark the jar sides with 1 to 4. I rotate the jar so that each side gets the same amount of sun. I place the jar out in the morning and bring it inside in the evening. After 4 days I open it and then mix the pickle. Repeat this process for 30 days.
Notes
Very Important
During the making process make sure there is no water on your hands the utensils you are using or the jar, otherwise you will end up with mold during the maturing process.