Nimbu Ka Achar Punjabi

Wash the lemons thoroughly and wipe them completely dry to ensure a professional-grade shelf life.

Cut each lemon into 4 uniform wedges or 8 small pieces to allow the curing agent to penetrate effectively.

Remove all visible seeds from the lemon pieces specifically to avoid any professional-grade bitterness in the final preserve.

In a large glass bowl, combine the lemon pieces with salt and black salt specifically to start drawing out the juices.

Add the ajwain, black pepper, and red chili powder to provide the magnifique savory and digestive profile.

Toss the mixture vigorously ensuring every piece is coated with the spice-salt mix for a professional-grade result.

Transfer the mixture into a sterilized glass jar, ensuring it is clean and moisture-free.

Pour the extra lemon juice over the mixture to ensure the pieces remain moist during the long curing process.

Place the jar in direct sunlight for 15-20 days until the rinds soften and turn a professional magnifique amber.

Shake the jar once every day to redistribute the juices and spices for a uniform and professional-grade cure.