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Home  ?  Recipes  ?  Pickles  ?  Nimbu ka Achaar Garam Masalewala

Nimbu ka Achaar Garam Masalewala

Spicey pickled lemons, which stay good for years, and sometimes dry out over time
Recipe By : Niru Gupta
Type: Pickles


  • 1 kg nimbu (sour limes), washed and wiped dry
  • 1 cup (250 g) salt
  • Powder together:
  • cup roasted jeera (cumin seeds)
  • cup (60 g) sugar
  • 2 tbsp sonth (dried ginger)
  • 2 tbsp roasted ajwain (carum/thymol)
  • 1 tbsp badi elaichi (black cardamom) seeds only
  • 1 tbsp laung (cloves)
  • 1 tbsp cinnamom (dalchini)
  • 2-3-tej patta (bay leaves)
  • cup (50 g) kala namak (black rock salt)
  • 1 tbsp sabut kali mirch (peppercorns)
  • a jaiphal (nutmeg)
  • 6-7 blades of javitri (mace)
  • 2 tsp heeng (asafoetida) roasted


  • Make cuts into the lemons, at right angles to each other along the length, leaving them joint at just the end, so that they do not fall apart.
  • Fill the spice mixture into the space created in the lemons, as tightly as possible.

  • Place these lemons into the jar and sprinkle left over spice mixture if any. Sun for about a month, shaking the jar 2-3 times a day, to mix well.

  • Leave the pickle to mature another 15 days or so, before you can eat it.

  • Currently 5/5 Stars.
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Current Rating 5/5 (1 votes)
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