Instant Lemon(Peel) Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar / नींबू का छिलका , हरी मिर्च का फटाफट अचार
Lemon rind, chilli pickle is very good, when you need additional flavour for your dinner.The pickle acts as a flavour enhancer and is usually consumed with the remainder of the meal in small pieces.Pickles are such a wonderful complement to any Indian meal. A little pickle with dinner enhances the flavour, add some spice to otherwise bland tasting dishes such as khichadi etc.The lemon rind and chilli pickle is very easy to make.A steady supply of seasonal pickles is available at home thanks to Mom. She's making a delicious pickles range. One of her instant recipe is this Nimbu Chhilka and Mirchi ka achar.
Course Main Dish, Pickle, Snacks
Cuisine Breakfast, Indian, Main, snacks
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 4People
Calories 1kcal
Equipment
Bowl
Knife
Plate
Ingredients
4UnitLemon Rind / Neembu Chhilka, take lemon,who are squeezed and used
4UnitGreen Chilli / Hari Mirch
1/4tspTurmeric (haldi) powder
1/2tspBlack Pepper / Kali Mirch
1/4tspBlack Salt / Kala namak
1/4tspWhite Salt / Safed Namak
2tspLemon / Nimbu Juice
Instructions
First cut each lemon rind / neembu chiilka into 4 pieces.
And 4 chilli into pieces, each into 2 pieces.
After that put sliced lemon rind and green chilli in a bowl.Put turmeric powder, black pepper, black salt, white salt into bowl.
Mix all the ingredients.
Cover the bowl with lid.
This pickle is ready to eat.
Kindly finish this pickle within 3 to 4 days.
This pickle is not long lasting.
Amla is very beneficial for health as well as for face and hair.On one hand, using Amla in food reduces facial dullness,while using Amla in the hair also makes the gray hair to black and also very helpful in making the hair thick and strong.It is very beneficial to use Indian gooseberry in high blood pressure.The use of amla also increases eyesight.Using amla helps in reducing body weight.The use of amla increases the glow of the skin of the face and also reduces stains.Amla also reduces cold and cough due to vitamin C in amla.Amla or Indian gooseberry fruits are reputed to contain high amounts of ascorbic acid (vitamin C) and have a bitter taste that may derive from a high density of ellagitannins, such asemblicanin A (37%), emblicanin B (33%), punigluconin (12%), and pedunculagin(14%).Amla also contains punicafolin and phyllanemblinin A, phyllanemblin otherpolyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.
Course Indian, Main Course, Pickle
Cuisine Indian
Prep Time 5minutes
Cook Time 1hour
Resting Time 2days
Total Time 2days1hour5minutes
Servings 20People
Calories
Cost 100 rupee
Equipment
Big Bowl orKadai
Mortar and Pestle
Big Tablespoon
Ingredients
1KgAmla / Indian Gooseberry
1KgSugar / Shakkar ( cheeni )
10UnitGreen Cardamom / Hari Elaichi
6StrandsSaffron
12CupWater / Pani
Instructions
To make amla murabba/gooseberry murabba, take 1 kg of amla/gooseberry.
Wash the gooseberry.
Wipe the gooseberry with clean cloth.
Make powder of 10 to 12 cardamom.
Take 5 to 6 saffron sticks.
Prick amla/gooseberry with a fork.So that the syrup is well filled inside.
Take a big pot, add 6 cups of water in the pot.
Put the vessel/pot on gas.
Turn the flame on high.
Cover the pot with a plate.
Allow the water to boil.
When the water boils then add amla/gooseberry to the water.
Cook the amla/gooseberry on high heat for 15 minutes.
After 15 minutes, take out the amla/gooseberry with water and keep it aside.
Now put 6 cups of water in a large pot or kadhai.
And add 1 kg of sugar along with it to the gas.
Allow the syrup to boil.Heat syrup until one string of syrup formed.
Now add amla/gooseberry to this syrup.
And let it cook for 40 minutes on low heat so that the gooseberry becomes soft.
Now turn off the gas.
Allow the mixture to cool.
Cover the plate with a pot or pan and let the gooseberry soak in the syrup for at least 2 days.
On the third day, remove the gooseberry from the syrup and keep it on a separate plate.
Now add cardamom powder and saffron strands to the syrup and cook until the syrup is formed.
Put the gas on the high flame.
Heat syrup until three string of syrup formed, then put the amla/gooseberries in the syrup and let the amla cook for 5 minutes on low flame.
Turn off the gas after 5 minutes. Allow the amla/gooseberry to cool in the syrup.
Amla/Gooseberry murabba is ready.
Put the Amla/Gooseberry murabba in a sterilized glass jar.
These Amla/Gooseberry murabba will last for one year.
Notes
Amla/ Gooseberry is very beneficial for health as well as for face andhair.
On one hand, using Amla/ Gooseberry in food reduces facial dullness,while using Amla/ Gooseberry in the hair also makes the gray hair to black and also very helpful in making the hair thick and strong.
It is very beneficial to use Indian gooseberry in high bloodpressure.
The use of amla/ gooseberry also increases eyesight.
Using amla helps in reducing body weight.
Amla also increases disease resistance.
The use of amla increases the glow of the skin of the faceand also reduces stains.
Amla also reduces cold and cough due to vitamin C in amla.
Amla or Indian gooseberry fruits are reputed to contain high amounts of ascorbic acid (vitamin C) and have a bitter taste that may derive from a high density of ellagitannins, such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%), and pedunculagin(14%).
Amla also contains punicafolin and phyllanemblinin A, phyllanemblin otherpolyphenols, such as flavonoids, kaempferol, ellagic acid, and gallic acid.
You can also try Amla/ Gooseberry ChutneyIndeed, cooking is a riveting way to spend your spare time, but how about doing something even more fascinating? We are talking about playing free online slots no download of various topics, from cooking-themed ones to even 18+ slots. Luckily, nowadays, anyone may try oneself in spinning the reels to win a huuuge jackpot. So, don’t wait any longer!
Instant Lemon(Peel) Rind, Chilli Pickle / Nimbu Chhilka, Mirch Achaar / नींबू का छिलका , हरी मिर्च का फटाफट अचार
Lemon rind, chilli pickle is very good, when you need additional flavour for your dinner.The pickle acts as a flavour enhancer and is usually consumed with the remainder of the meal in small pieces.Pickles are such a wonderful complement to any Indian meal. A little pickle with dinner enhances the flavour, add some spice to otherwise bland tasting dishes such as khichadi etc.The lemon rind and chilli pickle is very easy to make.A steady supply of seasonal pickles is available at home thanks to Mom. She's making a delicious pickles range. One of her instant recipe is this Nimbu Chhilka and Mirchi ka achar.
Course Main Dish, Pickle, Snacks
Cuisine Breakfast, Indian, Main, snacks
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Servings 4People
Calories 1kcal
Equipment
Bowl
Knife
Plate
Ingredients
4UnitLemon Rind / Neembu Chhilka, take lemon,who are squeezed and used
4UnitGreen Chilli / Hari Mirch
1/4tspTurmeric (haldi) powder
1/2tspBlack Pepper / Kali Mirch
1/4tspBlack Salt / Kala namak
1/4tspWhite Salt / Safed Namak
2tspLemon / Nimbu Juice
Instructions
First cut each lemon rind / neembu chiilka into 4 pieces.
And 4 chilli into pieces, each into 2 pieces.
After that put sliced lemon rind and green chilli in a bowl.Put turmeric powder, black pepper, black salt, white salt into bowl.
Mix all the ingredients.
Cover the bowl with lid.
This pickle is ready to eat.
Kindly finish this pickle within 3 to 4 days.
This pickle is not long lasting.
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