Anamika's Lemon Pickle

It's PICKLE time. Zingy, tangy, sweet and a little spicy, Anamika has shared her instant lemon pickle recipe for you to recreate at home in under 10 minutes. 

Lemon pickle also known as Nimbu ka Achar is a traditional Indian condiment that is made from fresh lemons, aromatic spices, salt and oil. It is eaten with savoury meals and aids in digestion.

With lemons in full abundance this Winter, pick from your own tree and preserve for the year or visit a friendly neighbour and return a jar of pickle (get trading or try the Buy Nothing pages on Facebook).

For those in lockdown, this is the perfect way to upskill on your pickling and take control of your #lockdowncooking. You'll need a few pantry staples and some aromatic spices so you won't need to leave the house. Read on for the full recipe.

 

This lemon and pickle combination is an immune boosting jar of goodness you'll learn to love with endless health benefits. High in vitamin C, lemons also contain a high level of dietary fibre keeping your heart healthy and happy. The pectin fibre found in lemons expands once it is ingested, making you feel full sooner and longer.

Pickles can boost your intake of disease-fighting antioxidants and keep your immune system healthy. The pandemic has taught all how to keep our immunity up and tight. Besides taking a supplement, the best way to keep your immune system healthy is by eating healthy. There are various foods that can help build your immune system including this tangy lemon pickle. 

Try this simple 10 minute recipe at home and enjoy with our Royal Festival Briyani Rice or Jewelled Mung Dahl for an authentic feast.

Watch the video here -

 

 

 

Ingredients

• 200gm lemons or 4 lemons 
• 2 red chillies
• 1/2 cup of white vinegar
• 4 tbsp of coconut or olive oil
• 4 cloves of garlic
• 2 tbsp chilli powder (Kashmiri if possible)
• 1 tsp of fenugreek powder (optional) (other options include mustard, cumin or curry powder)
• 1/2 tsp turmeric
• 1/2 tbsp salt
• 4 tbsp sugar of choice

Method

1. Wash lemons and pat dry. Cut the top and bottom off. Dice lemons into small quarter pieces and deseed to remove the bitterness.
2. Slice up the fresh chillies to bite size pieces.
3. Heat preferred cooking oil in saucepan and add garlic cloves.  
4. Add chilli powder, fenugreek powder and turmeric. 
5. Stir through fresh red chillies and vinegar.
6. Add salt and sugar and simmer for 2 minutes until sauce thickens. Add diced lemons. Cook for a further few minutes.
7. Store in clean and dry glass jars in the fridge.

How to use Lemon Pickle -

• Sauté with favourite protein and veg

• Add to slow cooker with can of tomatoes

• Add to your curries and stews

• Eat with the Turban Chopsticks Little Bites range

• Chop finely and add to your favourite yoghurt or sour cream for an tangy dip to go with proteins, roast tofu and meats

• Add with coconut milk, chickpeas and pumpkin for delicious curry

• Add to your favourite soups and stir-fries

• Stir through basmati rice with fresh herbs

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