Make sure to shake the contents vigorously at least once everyday.ĥ. Place the jar in the sunlight for a week to allow the lemons to ferment and soften. Pour the vinegar into the jar, close the lid and shake the contents vigorously.Ĥ. If you want and have the patience, pick out the seeds for a much more appreciated pickle.ģ. Cut the lemons in half and place the halves in a glass jar. Make sure there is no water at all on them otherwise the achaar will not last as long and will spoil quickly.Ģ. Spices (to taste): mirch (red pepper), if desiredġ. And nimbus are almost never used in Indian sweets or even in murrabas (preserves).ĥ00gm nimbu (lemons), preferably the small, round yellow ones Indian cuisine hardly ever uses lemons or lemon juice except in pickles or as a garnish for salads and on some savory snacks like chaat or as a rub for roasted corn-on-the-cobs. Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas, and avocados, where its acid denatures the enzymes. The juice of the lemon is upto 6% citric acid, with a pH of around 2.2, giving it a sour taste which makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. The sour juice of the yellow fruit is used both for cooking and cleaning purposes while the pulp and rind are also used in cooking and baking. Lemons grow on small evergreen trees that are native to Asia and India, Mexico, China, Argentina, and Brazil produce 59% of total production. Although sodium-free salt is also available, it is high in potassium, which some people cannot tolerate. For these people, in order to enjoy their food, it is important to find alternate methods to add flavor to an otherwise bland diet and several natural ingredients offer some help, like nimbu (lemons or limes) adrak (ginger), amchoor (green mango powder) or sirka (vinegar). Many people, especially the elderly, are restricted to a salt-free diet for health reasons, mostly heart disease related.
It is reprinted with some additional information and directions. A little of this pickle can add a little zest in otherwise bland food. By popular demand from those restricted to a salt-free diet, below is a reprint of Mama’s Salt-less Nimbu Achaar recipe.
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