The beauty of lemon achar lies in its perfect balance of flavors. The tangy lemons, enriched with a robust blend of roasted spices, create a symphony of tastes that dance on your palate. The addition of jaggery provides a subtle sweetness that harmonizes with the sharpness of the vinegar, while the mustard oil infuses the pickle with a distinctive pungency that is characteristic of traditional Indian pickles. This homemade lemon achar is a testament to the art of pickling, where each ingredient plays a crucial role in creating a condiment that is both flavorful and long-lasting.
Ingredients:
- 10 medium-sized lemons, washed and dried
- 1 cup mustard oil (or any preferred oil)
- 2 tablespoons mustard seeds
- 2 tablespoons fenugreek seeds
- 2 tablespoons fennel seeds
- 2 tablespoons nigella seeds (kalonji)
- 2 tablespoons cumin seeds
- 1 tablespoon turmeric powder
- 2 tablespoons red chili powder (adjust to taste)
- 1 tablespoon salt (adjust to taste)
- 1/2 cup jaggery (or sugar, optional)
- 1/4 cup vinegar
Instructions:
- Prepare the Lemons:
- Cut each lemon into quarters or eighths, depending on your preference. Remove any seeds to avoid bitterness in the achar.
- In a large bowl, sprinkle the lemon pieces with salt and turmeric powder. Mix well to coat all the pieces evenly.
- Transfer the lemons to a clean jar. Cover the jar with a lid and leave it in the sun for about a week. This helps soften the lemons and intensifies the flavors.
- Dry Roast the Spices:
- In a dry skillet, add the mustard seeds, fenugreek seeds, fennel seeds, nigella seeds, and cumin seeds.
- Dry roast the spices over medium heat until they become fragrant and slightly darker in color. This should take about 2-3 minutes. Be careful not to burn the spices.
- Allow the roasted spices to cool completely, then grind them into a coarse powder using a spice grinder or mortar and pestle.
- Prepare the Achar:
- Heat the mustard oil in a pan until it starts to smoke. This removes the raw flavor of the mustard oil.
- Reduce the heat to low and add the ground spice mixture. Sauté for about 30 seconds to release the flavors of the spices.
- Add the red chili powder and sauté for another 30 seconds. Be careful not to burn the chili powder.
- Add the softened lemon pieces to the pan, along with any juice that may have accumulated in the jar.
- Stir well to combine the lemons with the spices and oil.
- Sweeten and Preserve:
- Add the jaggery or sugar to the pan and stir until it dissolves completely. This step is optional but adds a nice balance to the tangy and spicy flavors.
- Pour in the vinegar and mix well. Vinegar acts as a preservative and adds a tangy flavor to the achar.
- Cook the mixture on low heat for about 5-10 minutes until the lemons are soft and the flavors are well combined.
- Store the Achar:
- Allow the achar to cool completely before transferring it to a clean, dry jar.
- Seal the jar tightly and store it in a cool, dark place. The lemon achar will continue to mature and develop deeper flavors over time. It can be stored for up to 6 months, and the flavors will get better with age.
