This recipe is very close to our hearts. Lemon & Chili Pickle in water (Lemo & Hari Mirch ka Pani wala Achar) recipe is running in our family for more than a century. You will not find this in stores but be aware that you will never want to run out of this once you make it. Special Thanks to Professor Dr. Mehrunisa who helped us make this beautiful recipe and share it with the world. Professor Dr. Mehrunisa is a soil scientist with Ph.D. in Soil Science. She loves to cook and grow her own kitchen garden. #FoodFusion #HappyCookingToYou #digitalammi #pickle #recipes
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00:00 Lemon Chili Achar / Lemon Pickle in water
00:16 Preparation
01:16 1st Storage
01:38 2nd Storage
01:51 Serving
01:03 Aray waah
Recipe in English:
Ingredients:
-Lemon 2 kg (use thin skinned lemons)
-Water 2 litres or as required
-Namak (Salt) preferably non iodized 1 Cup
-Haldi powder (Turmeric powder) 2 tsp
-Sirka (Vinegar) ¼ Cup
-Sarson ka tel (Mustard oil) ¼ Cup
-Hari mirch (Green chillies) 200g
Directions:
-Wash lemons thoroughly & pat dry with kitchen towel.
-Cut both ends of lemon & cut from the center with the help of a knife.
-In a kettle,add water,bring it to boil & let it cool until lukewarm.
-In a bowl,add salt,turmeric powder & mix well.
-Sprinkle salt & turmeric mixture in cut of lemons & add them in a dry & clean jar.
-Add vinegar,mustard oil,lukewarm boiled water & mix well,cover with muslin cloth & tie with kitchen thread & cover with lid.
-Keep in sunlight for 2-4 hours every day for 1 week & stir jar occasionally.
-Remove the stalk & slit green chillies.
-Add in lemon achar & mix well,cover with muslin cloth & tie with kitchen thread & cover with lid & continue keeping in sunlight for 3-4 days & stir jar occasionally in between.
-After 1 week,lemon chilli pickle is ready!
Note:
-Lemon should not be thick-skinned.
-Lemon should be fully submerged in water.
-Stir it daily with a clean spoon.
-Keep the jar in sunlight during day time while staying indoors at night.
-Add green chillies only when the lemon is tender.
-Always use a clean spoon inside the pickle jar.
Recipe in Urdu:
Directions:
-Lemon ko ache tarhan dho ker kitchen towel sa pat dry ker lein.
-Lemon ka ends ko cut ker lein aur knife ki madad sa center mein sa cut laga lein.
-Kettle mein pani dal ker ubal lein aur lukewarm ho janay tak thanda ker lein.
-Bowl mein namak aur haldi powder dal ker ache tarha mix ker lein.
-Namak & haldi ka mixture ko lemon mein bhar dein aur dry & clean jar mein dal dein.
-Sirka,sarson ka tel aur neem garam pani dal ker ache tarhan mix karein aur malmal ka kapra sa dhak dein aur kitchen thread sa tie ker lein & lid laga lein.
-2-4 hours rozana 1 week kliya sunlight mein achar ko rakhein aur bech bech mein jar ko shake ker lein.
-Hari mirch ki stalk remove ker ka slit laga lein.
-Lemon achar mein dal ker ache tarhan mix karein aur malmal ka kapra sa dhak dein aur kitchen thread sa tie ker lein & lid laga lein aur mazeed 3-4 din kliya sunlight mein rakh dein & beech beech mein chamcha chalayen.
-1 week bad lemon chilli achar tayyar hai!
Note:
-Lemon ki skin moti na ho.
-Lemon pani may achi tarah doobay hon.
-Rozana saaf spoon se achaar mix karen.
-Achar k jar ko din k waqt dhoop may or raat k waqt andar rakhen.
-Hari mirchen sirf us waqt shamil karen jab lemon achi tarah gal jayen.
-Humesha saaf chamcha achar nikalne k liye use karen.