Instant nimbu ka khatta achaar

Wash and wipe the lemon dry. In a vessel let the water boil, once it starts boiling, add the lemon, cover with a lid, half-open till the lemon gets soft and little cracks are to be seen. Drain out the water completely and allow it to cool. Then cut into small pieces.

Now add salt, red chilli powder, turmeric powder, crushed black pepper. Mix well. Now heat oil, crackle mustard seed, kalonji and hing. Put the seasoning in the lemon pickle.

After 3-4 days lemon pickle is ready. Fill it in an air tight container and can be consumed till one year.