Achaar, also known as Indian pickles, are made from certain varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and salt.The high concentrations of salt, oil, and spices act as preservatives.
The real season for making pickles in India is the summer, which runs from sometime in March through July depending on which part of the country one lives in
The most common Indian pickles are made from raw green mangoes, limes & lemons .
Lemon is one fruit which is available all year round .There are many different ways of pickling limes & lemons depending on which part of India one lives in, and this particular style of pickling them is very south Indian.
I got this particular recipe from a fellow blogger Aruna Panangipally’s blog . Sharing her recipe with you all .
For lemon pickle we will be needing:
Lemons – 25
Salt – 1/2 Cup
Turmeric – 2 tsp
Chili Powder – 2/3 Cup( Or To taste )
Sesame Oil – 1/2 Cup
Mustard Seeds – 1 tbsp
Fenugreek Seeds – 1/2 tbsp
Asafoetida Powder/Hing – 1/2 tsp
Wipe the lemons dry with a soft, dry cloth.
If possible, dry them in the sun for about 1 hour.
In an absolutely dry wok/kadai, mix salt and tumeric powder.
Cut the lemons into quarters or smaller pieces.
Add the lemon pieces to the salt and turmeric pieces.
Store in a dry, clean, air-tight ceramic or glass jar for 3 days.
After 3 days, in a wok/kadai, heat the sesame oil.
Add mustard seeds and wait till they splutter.
Turn off the heat.
Add asafoetida powder.
Let the oil cool completely to room temperature.
Dry roast the fenugreek seeds till they just start to change color.
Let the fenugreek seeds cool completely and powder them.
When the oil is completely cool, add fenugreek powder, chili powder, and the lemon-turmeric-salt mix to the oil.
Store in a dry, clean, air-tight ceramic or glass jar for 3 weeks.