Ingredients with Measurements:
- 1 cup yellow mustard seeds
- 1/2 cup lemon juice
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 tablespoon salt
- 1 tablespoon turmeric powder
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon red chili flakes
- 4-5 garlic cloves, minced
- 1/2 cup water
Special equipment needed:
- Spice grinder or mortar and pestle
- Airtight glass jar for storing
Step-by-step instructions:
1. In a dry skillet, toast the cumin, coriander, and fennel seeds until fragrant. Let cool and grind them into a fine powder using a spice grinder or mortar and pestle.
2. In a bowl, combine the mustard seeds, lemon juice, white vinegar, sugar, vegetable oil, salt, turmeric powder, red chili flakes, minced garlic, and ground spice mix. Mix well.
3. Add 1/2 cup water and mix again. The mixture should be thick and paste-like.
4. Transfer the mixture to an airtight glass jar and let it sit at room temperature for 2-3 days, stirring occasionally.
5. After 2-3 days, the mustard lemon achar will be ready to use. Store it in the refrigerator for up to 2 months.
Time:
Preparation time: 10 minutes
Cooking time: None
Total time: 2-3 days
5. Temperature:
Room temperature for fermentation, refrigerate after.
Serving size:
Makes about 2 cups of mustard lemon achar.
Nutritional information:
Serving size: 1 tablespoon
Calories: 20
Fat: 1g
Carbohydrates: 2g
Protein: 1g
Sodium: 100mg
Sugar: 1g
Substitutions for ingredients:
- Brown mustard seeds can be used instead of yellow mustard seeds.
- Lime juice can be used instead of lemon juice.
- Apple cider vinegar can be used instead of white vinegar.
- Honey or maple syrup can be used instead of sugar.
- Any neutral oil can be used instead of vegetable oil.
Variations:
- Add diced mango or pineapple for a fruity twist.
- Use different types of chili peppers for varying levels of heat.
- Add grated ginger for extra flavor.
Tips and tricks:
- Make sure to stir the mustard lemon achar occasionally during the fermentation process to ensure even fermentation.
- Adjust the amount of red chili flakes to your desired level of heat.
- Use a clean and dry spoon each time you take out mustard lemon achar from the jar to prevent contamination.
Storage instructions:
Store the mustard lemon achar in an airtight glass jar in the refrigerator for up to 2 months.
Reheating instructions:
Mustard lemon achar does not need to be reheated.
Presentation ideas:
Serve the mustard lemon achar in a small dish alongside Indian dishes such as samosas or pakoras.
Garnishes:
Garnish with fresh cilantro leaves or sliced green onions.
Pairings:
Pair with Indian dishes such as biryani, curry, or tandoori chicken.
Suggested side dishes:
Serve with naan bread, rice, or roasted vegetables.
Troubleshooting advice:
- If the mustard lemon achar is too thick, add a little more water to thin it out.
- If the mustard lemon achar is too thin, let it ferment for an additional day or two.
Food safety advice:
Make sure to use clean and sterilized equipment when making mustard lemon achar. Store in the refrigerator to prevent spoilage.
Food history:
Achar is a type of Indian pickle that is typically made with a variety of fruits and vegetables. Mustard lemon achar is a popular variation of this pickle that is tangy, spicy, and flavorful.
Flavor profiles:
Mustard lemon achar is tangy, spicy, and slightly sweet. The mustard seeds provide a pungent flavor, while the lemon juice adds a bright acidity.
Serving suggestions:
Serve mustard lemon achar as a condiment alongside Indian dishes or use it as a marinade for meats.
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Region: Indian