Kathmandu Valley, Nepal
Lemon Achar
One jar, a hundred uses.
Whole lemons, quartered and salted, then left in the sun until the rinds go soft and the juice turns thick and almost syrupy. We add chili and a little fenugreek partway through. Ferments for about three weeks before it's ready to jar.
Weight
Ingredients
- Whole lemon
- Salt
- Chili
- Fenugreek
Flavor Profile
Nutrition Facts
Per serving (1 tbsp (15g))
- Calories
- 25
- Fat
- 0.5g
- Sodium
- 260mg
- Carbs
- 4g
- Protein
- 0g
Storage Guide
Keep sealed at room temperature. Refrigerate after opening for best texture.
Shelf Life
18 months unopened, 3 months refrigerated after opening
The Story Behind It
This one takes the longest of anything we make. We tried rushing it once, with a shorter ferment. It wasn't the same, so we went back.
Kabita R.
Kathmandu, Nepal
Worth the wait for the ferment
You can taste the difference a proper ferment makes. Not the quick version you get at most shops.
James O.
Auckland, New Zealand
Sour in the best way
Strong flavor, small jar disappears fast. Would order the bigger size next time.