Lemon Pickle (Nimbu Achar)
太陽が育てた黒いレモン！皮の苦味とスパイスが融合する究極の熟成物
Description
Lemons (or limes) wedged, pickled with massive salt/spices, fermented/aged under sunlight for months. The twin jewel of Indian pickles alongside Mango Achar.
Classification: For Everyone,Pickles,Aged Acidity
Shops selling Lemon Pickle (Nimbu Achar)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lemon(Lime)
- Salt
- Chili powder
- Fennel
- Ajwain
- Black pepper
Instructions
- Cut lemons into
- wedges with skin.
- Put lemons, massive salt, chili powder, fennel, ajwain in glass jar, seal without oil (*oil-pickled variations exist).
- Expose to sunlight (Sun Cooking) for hours daily, aging for weeks. Completes when lemon skin softens/darkens, salt edge rounds off, and 'sour/salty/spice aroma' completely integrates.
Learn more Substitutes, pairings, tips
Key spices
Chili powder、Fennel、Ajwain、Black pepper
Substitutes at Japanese supermarkets
Mix salted lemon with chili powder (inferior aging feel but as simple sub)
Pairing
Curd Rice (Yogurt rice), Paratha, Dal
Trivia
[Hardcore] 'Achar' means pickles. While 'Mango Achar' uses massive oil, Lemon Achar often uses (non-oil) recipes aged solely by 'salt and sun power'. The older the higher the medicinal efficacy; Indian homes prize pitch-black years-aged Lemon Achar as a panacea.
Eating tips & etiquette
[Unique Eating] When stomach is upset, put just one slice of this aged salty lemon skin in the mouth, chewing slowly with saliva aiming for Ayurvedic digestion promotion!
Allergen
None