Nik's Lemon Achar

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This style of Indian pickles or achars differs greatly from Western counterparts because they are not vinegar based. Combining copious quantities of oil, salt, acid, and spices is an age old South Asian preservation technique that finally results in a lipsmacking achar. There's one more difference: unlike Western pickles that are stored away from the sun, these pickles are left out in the hot sun to cure and develop their flavours. To reduce the risk of spoilage, use clean, dry, and sterile containers, and keep moisture out by patting the lemons thoroughly dry before pickling. Add this lemon achar to any meal for a spicy, zingy boost of flavor; a little bit really does go a long way.

I prefer using thin-skinned lemons like Meyer lemons because they have less pith and are not as bitter.

- Nik Sharma

Ingredients

680g lemons
3 tablespoons Achari Masala
2 tablespoons Pragati Turmeric
1 tablespoon Kashmiri Chilli powder
¼ teaspoon asafoetida
100g salt
120ml virgin sesame oil

Methods

Wash the lemon under running hot tap water and scrub them well. Pat them completely dry.
Cut the lemon in half, extract and reserve the juice, and discard the seeds.
Cut the lemon peel into chunks and place them in a large mixing bowl.
Pour the lemon juice over the lemon peels. Add the Achari Masala, turmeric, Kashmiri chilli powder, and asafoetida. Fold to coat well.
Fold in the salt and oil and transfer too a clean, sterile 4 cups/1L jarjar with a lid. Seal the jar and flip it a few times. Place the jar in the sun for 3-4 days before using, preferably a week. The achar will be ready when the lemons turn soft and tender.