Lemon Achar Recipe

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Submited by Emaan Imran from Karachi
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INGREDIENTS

4 large Lemons
2 tea spoon crushed/flaked chilies (kuTi hui laal mirch)
2 tea spoon fenugreek seeds (maithray)
2 teaspoon onion seeds (kalongi)
2 tea spoon fennel seeds (saunf)
2 tea spoon mustard seeds (rai)
2 tea spoon salt
1 tea spoon turmeric powder (haldi)

METHOD

Peel off 2 lemons and cut all 4 in small cubes.

Add salt in it and shake it so that it coats all lemons, set aside,don't cover.

Next drain out the released bitter water.

Now add 1 tsp salt again and add all the spices.

Mix well , lemon will release juice and spices will absorb it and swell up.

Keep shaking the dish daily 1-2 times, it will be ready in 2-3 days.

Usually green chilies and lemon pickle is made, if you wish to add green chilies, make a slit in green chilies and put some salt in them, next day drain water and then add to this pickle before adding the spices.

IMPORTANT NOTE:

This pickle doesn't last long so make for 3-4 weeks and keep shaking it regularly otherwise it will get spoiled.

Some people like adding crushed spices but in authentic old recipe whole spices are added.

Sometimes people like adding oil in it but it will not prevent it from getting spoiled as lemons have water in them.

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