Mithila Nimbu Achar

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Recipe

Ingredients

	4 medium	Lemon
	1 tablespoon	Salt
	1 tablespoon	Turmeric powder
	2 tablespoons	Mustard Seed
	1 tablespoon	Fenugreek Seed
	2 tablespoons	Red chili powder
	1 cup	Mustard oil
	1 tablespoon	Asafoetida

Instructions

1. 1 Wash the lemons thoroughly and pat them dry with a clean cloth.
2. 2 Cut each lemon into 8 equal pieces and remove any seeds.
3. 3 In a large mixing bowl, combine the lemon pieces with salt and turmeric powder. Mix well.
4. 4 Spread the lemon mixture on a clean tray and let it dry in sunlight for 1-2 days until the lemons become slightly shriveled.
5. 5 Dry roast the mustard seeds and fenugreek seeds separately until aromatic, then grind them coarsely.
6. 6 In a large bowl, mix the sun-dried lemon pieces with the roasted and ground mustard and fenugreek seeds.
7. 7 Add red chili powder and asafoetida to the lemon mixture and mix thoroughly.
8. 8 Heat mustard oil until it reaches smoking point, then let it cool slightly.
9. 9 Pour the warm mustard oil over the lemon mixture and stir well to combine all ingredients.
10. 10 Transfer the achar to a clean, dry glass jar and seal it tightly.
11. 11 Store the achar in a cool, dry place for at least a week to allow the flavors to mature before serving.