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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.
Posted By:
Emaan Imran, Karachi
hello can we make a lemon achar without its peel. Because lemon peel is very thick, it is hard to break within the achar while eating, that's why i look for other options. I mainly like mango and carrot achars. I am looking if lemon achar without lemon peels. I have made 3 to 4 different kinds of achar recipes so far but now interested in lemon achar.
lemon achar is considered in the most popular achars in Pakistan. I like lemon and so its achar but never have made it myself. I am free these days and thinking to make achar or other recipes to pass my leisure days.
lemon pickle banana mushkil to nahi hai . meri bari sister or ami mil ke banati then baghar recipe dekhe . ho sakata hai practice ho gai ho un ko. bahar haal mujhe boht pasand hai ye
by the way, we do prepare many achars and do not need to shake them , they remain fresh until they are properly submerged in its oil. However sometimes, I observed it perishing when oil was less.
achar mai hamesha hi khati hon khane ke sath khas tor pe lemo or mango ka achar or meri aksar koshish yehi hoti hai ke ghar pe bana lou khud se saaf suthra taake khate waqt itminan rahe