Nimbu Chilke ka Achar | नींबू छिलके के अचार | Instant Lemon Peel Pickles
Nimbu Chilka pickle, 2 types of lemon pickle by using peels, Lemon Skin Achar, Nimbu ke chilke ka Khatta Meetha Achar, left over lime rind pickle
Ingredients
Squeezed lemon (निचोड़े हुए नींबू ) - 1 kg
Lemon (नींबू ) - 8
Salt (नमक ) - 6 tbsp
Turmeric powder (हल्दी ) - 2 tbsp
Mustard oil (सरसों का तेल ) - 1/2 cup
Asafoetida (हिंग ) - 1 pinch
Carom seeds (अजवायन ) - 1 tsp
Nigella seeds (कलौंजी ) - 1 tsp
Garam masala (गरम मसाला ) - 2 tsp
Roasted cumin powder (भुना जीरा पाउडर ) - 3 tsp
Red chili powder (लाल लिर्च पाउडर ) - 2 tbsp
Black salt (काला नमक ) - 4 tbsp
Powdered sugar (चीनी पाउडर ) - 1 cup
Fennel powder (सौंफ पाउडर ) - 1 tbsp
How to make Lemon Peel pickle :
1. Take the squeezed lemon, take out the seeds,then cut into small and thin pieces. Cut all likewise.
2. Add turmeric powder, salt mix these well.
3. Take a vessel add water to it. Turn on flame, cover and let it boil. Take a thali that fits over the vessel.
4. As water boils. Put lemon peel in the thali. Keep thali over vessel, cover and cook the pickle for 30 minutes. Keep the flame low medium.
5. Check the lemon peel. if peel seems soft then turn off flame.
6. Heat pan add oil to it, as oil smokes up, reduce flame and let it cool.
7. As it cools, add asafoetida, carom seeds, nigella seeds. Slightly roast them, then turn off flame.
8. Add the lemon peels, stir well. Add garam masala, roasted cumin powder, red chili powder, black salt. Mix the spices well then cover it.
9. Take out lemon juice, add to pickle. Salted Masala Neembu is ready.
10. Divide the pickle into 2 parts. Add powdered sugar, fennel powder to one bowl of pickle. Mix well.
Serving :
11. Lemon peel pickle is ready to be relished, but it tastes best after a week. As it cools fill it in a container.
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