Ingredients with Measurements:
- 6-8 medium-sized lemons
- 1/4 cup mustard oil
- 1 tablespoon fenugreek seeds
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1 tablespoon sugar
Special equipment needed:
- A clean, dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the lemons thoroughly and pat them dry with a clean towel.
2. Cut each lemon into 8 pieces and remove the seeds.
3. In a pan, heat the mustard oil until it starts to smoke. Turn off the heat and let it cool down.
4. In a separate pan, dry roast the fenugreek seeds, fennel seeds, cumin seeds, and coriander seeds until fragrant. Let them cool down and then grind them into a fine powder.
5. In a bowl, mix the ground spice powder, red chili powder, turmeric powder, salt, and sugar.
6. Add the spice mixture to the cooled mustard oil and mix well.
7. Add the lemon pieces to the oil-spice mixture and mix well.
8. Transfer the lemon mixture to a clean, dry glass jar with a tight-fitting lid.
9. Keep the jar in a warm and dry place for at least 3-4 days, shaking it once a day to ensure that the lemons are well coated with the oil-spice mixture.
10. After 3-4 days, the lemon achaar will be ready to eat.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Resting time: 3-4 days
Temperature:
Room temperature
Serving size:
1-2 tablespoons per serving
Nutritional information:
Calories: 20
Fat: 2g
Carbohydrates: 1g
Protein: 0g
Sodium: 240mg
Substitutions for ingredients:
- Mustard oil can be substituted with any other neutral oil.
- Red chili powder can be substituted with paprika or cayenne pepper.
- Sugar can be substituted with jaggery or honey.
Variations:
- You can add chopped garlic, ginger, or green chilies to the lemon achaar for extra flavor.
- You can also add other citrus fruits like oranges or grapefruits to the achaar.
Tips and tricks:
- Make sure that the lemons are completely dry before cutting them.
- Use a clean and dry glass jar to store the achaar.
- Shake the jar once a day to ensure that the lemons are well coated with the oil-spice mixture.
- The longer you keep the achaar, the better it will taste.
Storage instructions:
Store the lemon achaar in a clean, dry glass jar with a tight-fitting lid in a cool and dry place.
Reheating instructions:
Lemon achaar does not need to be reheated.
Presentation ideas:
Serve the lemon achaar in a small bowl or on a plate with other Indian dishes.
Garnishes:
Garnish with fresh coriander leaves or chopped green chilies.
Pairings:
Lemon achaar pairs well with Indian breads like naan or roti.
Suggested side dishes:
Serve with dal and rice or any other Indian curry.
Troubleshooting advice:
- If the achaar is too salty, add a little more sugar to balance the flavors.
- If the achaar is too spicy, add a little more oil to dilute the heat.
Food safety advice:
Make sure that the lemons are washed and dried thoroughly to prevent any contamination.
Food history:
Lemon achaar is a popular condiment in India and is usually served with rice, dal, or any other Indian curry.
Flavor profiles:
Lemon achaar is tangy, spicy, and slightly sweet.
Serving suggestions:
Serve the lemon achaar as a condiment with any Indian meal.
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Region: Indian