Ingredients with Measurements:
- 6-8 medium-sized lemons
- 1/2 cup mustard oil
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fenugreek seeds
- 1 tablespoon nigella seeds
- 1 tablespoon red chili powder
- 1 tablespoon turmeric powder
- 1 tablespoon salt
- 1/2 tablespoon asafoetida
Special equipment needed:
- A large, clean and dry glass jar with a tight-fitting lid
Step-by-step instructions:
1. Wash the lemons thoroughly and cut them into small pieces.
2. In a pan, heat the mustard oil until it starts to smoke.
3. Add the cumin seeds, fennel seeds, coriander seeds, fenugreek seeds, and nigella seeds to the hot oil and fry for a few seconds until fragrant.
4. Add the red chili powder, turmeric powder, salt, and asafoetida to the pan and stir well.
5. Add the lemon pieces to the pan and stir well to coat them with the spice mixture.
6. Turn off the heat and let the mixture cool down to room temperature.
7. Transfer the lemon mixture to a clean and dry glass jar.
8. Close the jar tightly with a lid and keep it in a warm and dry place for 3-4 days.
9. Shake the jar once a day to mix the spices and lemon pieces.
10. After 3-4 days, the Spicy Lemon Achar is ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Mustard oil should be heated until it starts to smoke.
Serving size:
This recipe makes about 2 cups of Spicy Lemon Achar.
Nutritional information:
Calories: 50 per serving
Fat: 4g
Carbohydrates: 3g
Protein: 1g
Substitutions for ingredients:
If you cannot find mustard oil, you can use any other neutral oil like vegetable oil or canola oil. You can also use lime instead of lemon.
Variations:
You can add other spices like cinnamon, cloves, or cardamom to the spice mixture. You can also add sugar or jaggery to balance the sourness of the lemon.
Tips and tricks:
- Use only clean and dry utensils and jars to avoid contamination.
- Make sure the lemon pieces are completely submerged in the oil and spice mixture to prevent spoilage.
- Adjust the amount of red chili powder according to your taste preference.
Storage instructions:
Store the Spicy Lemon Achar in a cool and dry place for up to 6 months.
Reheating instructions:
Spicy Lemon Achar does not need to be reheated. Serve it at room temperature.
Presentation ideas:
Serve Spicy Lemon Achar in a small bowl or on a plate with other Indian snacks like samosas or pakoras.
Garnishes:
Garnish Spicy Lemon Achar with fresh coriander leaves or chopped green chilies.
Pairings:
Spicy Lemon Achar pairs well with any Indian meal like dal, rice, or roti.
Suggested side dishes:
Serve Spicy Lemon Achar with other Indian side dishes like raita, chutney, or pickles.
Troubleshooting advice:
If the Spicy Lemon Achar smells or tastes sour or fermented, discard it immediately. This means that the lemon pieces were not completely submerged in the oil and spice mixture.
Food safety advice:
Make sure to use clean and dry utensils and jars to avoid contamination. Keep the Spicy Lemon Achar in a cool and dry place to prevent spoilage.
Food history:
Achar is a traditional Indian pickle made with a variety of fruits and vegetables. It is a popular condiment in Indian cuisine and is often served with meals.
Flavor profiles:
Spicy, tangy, and sour.
Serving suggestions:
Serve Spicy Lemon Achar as a condiment with any Indian meal.
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Region: Indian