Recipe of Nimbu Mirch Adrak Ka Achaar

Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, nimbu mirch adrak ka achaar. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Nimbu Mirch Adrak Ka Achaar is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. Nimbu Mirch Adrak Ka Achaar is something which I’ve loved my entire life. They’re nice and they look fantastic.

Recipe of Nimbu Mirch Adrak Ka Achaar

To begin with this particular recipe, we have to prepare a few ingredients. You can cook nimbu mirch adrak ka achaar using 16 ingredients and 6 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Nimbu Mirch Adrak Ka Achaar:

1. Get 10-12 nimbu (lemon) medium size
2. Take 50 gm green chilli
3. Make ready 50 gm adrak (ginger)
4. Make ready 1 tsp dhaniya(Coriander) crushed
5. Make ready 1 tsp saunf (fennel seeds)
6. Take 1 tsp methi dana(fenugreek seeds)
7. Make ready 1 tsp mustard seeds
8. Get 1/2 tsp ajwain /carom seeds
9. Get 1/2 tsp kalonji(nigella seeds)
10. Get 1 tsp hing/ asafoetida
11. Get 1 tsp turmeric powder
12. Prepare 2 tsp red chilli powder
13. Get 2 tsp black salt(Kala namak)
14. Prepare To taste Rock Salt
15. Get 100 gm Til Oil (sesame oil)
16. Get 1 tsp edible vinegar

Instructions

Instructions to make Nimbu Mirch Adrak Ka Achaar:

1. Wash lemon, ginger, Green chillies. Dry it completely. Peel the skin of ginger and cut it into lengthy strips. Cut green chilli into medium size and slit some chillies. Cut one lemon into eight pieces. Add all these in a dry glass jar or food grade plastic container.
2. Add rock salt and turmeric powder to it. Mix well.
3. Dry roast dhaniya, methi, mustard, sauf, ajwain on low flame till you get a good aroma. Allow it to cool and then grind it coarsely.
4. Add this to the lemon, chilli, adrak mix. Add 1/2 tsp kalonji to it. Add black salt to it. Mix all the ingredients.
5. Add red chilli powder and hing to this. You can reduce the amount of red chilli powder or add Kashmiri red chilli powder. As it gives good colour and flavour to the pickle. Add tsp vinegar to it. It is used as a preservative.
6. Add the required oil and mix all the ingredients well. Allow it to soak for 5 to 7 days so that pickle will absorb the masala and lemon will also become soft.Mix it well alternate days with dry spoon and close the container air tight.

As simple as that Guide to Prepare Nimbu Mirch Adrak Ka Achaar

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