Kritika Handa
Choose fresh, firm lemons to ensure the best flavor and tanginess for your nimbu achaar.
Wash, dry, and cut the lemons into small pieces, removing any seeds to avoid bitterness.
Mix ground mustard seeds, fenugreek, red chili powder, and turmeric to add depth and warmth to the pickle.
Coat the lemon pieces in salt and allow them to sit for a day to soften and release juices.
Leave the lemons and spices in sunlight for a few days to enhance the tangy and spicy flavors.
Add mustard oil to the pickled lemons to preserve them and infuse the achaar with richness.
Allow the nimbu achaar to mature for a few weeks before consuming, letting the flavors fully develop.