Lemon pickle recipe | nimbu ka achar recipe | ನಿಂಬೆ ಹಣ್ಣಿನ ಉಪ್ಪಿನಕಾಯಿ ರೆಸಿಪಿ in ಕನ್ನಡ | Easy lemon pickle - grandma's recipe

Ingredients :

• 20 ripe lemons
• A little more than 1/2 paavu sugar
• A little more than 1/2 paavu salt
• A little more than 1/2 paavu kashmiri red chilli powder or byadagi chilli powder
• 2  tablespoon fried methi powder
• 1 teaspoon Turmeric powder
• 1 teaspoon Hing or asafoetida

Recipe video :

Procedure :

• First and foremost, wash and completely dry all the utensils, knife and glass jars you are using to make and keep the pickles.
• Heat a kadai.
• Dry roast a cup of methi seeds.
• Grind to a nice powder and keep it aside.
• Cut ten out of twenty lemons into halves and squeeze the juice with lemon juicer. Don't squeeze completely. Let some juice remain in the lemons.
• Keep the juice aside.
• Now cut the squeezed ten lemons and the other ten lemons into small pieces and put in a big vessel.
• To this add salt, sugar, byadagi chilli powder, roasted methi powder, turmeric powder and hing.
• Mix everything well.
• Add the lemon juice and mix again.
• Keep it covered for about twenty four hours.
• Next day the pickle would have juiced and spices mixed nicely.

• Mix it once again and keep it in a clean and totally dry glass jar with the lid covered tightly.
• After a week or so, once again mix the pickle with a dry spatula or spoon and keep it again covered for about 20-25 days.
• Afterwards the pickles would mature and turn nice and soft absorbing all the spices and the juice.
• Enjoy the sweet, tangy and spicy pickle with your favourite dish.
• This pickle can be stored without refrigeration upto a year or two.