Teekha Nimbu Achar Recipe

• 6 large Lemons (quartered and seeded)
• 1/4 cup Salsa
• 1/2 cup Sugar
• 2 inch piece Ginger (crushed)
• 8 Green Chillies (chopped)
• 2-3 tbsp Red Chilli Powder
• 1 tbsp Roasted Mustard Seeds
• 1 tsp Roasted Fenugreek Seeds
• 2 Star Anise (roasted)

• In a large bowl, take the lemons and sprinkle salt over it. Cover it and leave it for a day.
• Next day, toss in the lemons in the juice.
• In a small pan take four quarters of salted lemons and wring out the juice.
• Add sugar, ginger and three tablespoons of water to it and cook in low heat, till the sugar melts.
• Add the green chillies and red chilli powder and cook for another one minute.
• Remove from heat and allow it to cool.
• Add the roasted mustard seeds, roasted fenugreek seeds and star anise and mix well.
• Transfer the pickle in a sterilized jar and pelt sugar-chillies mix over it.
• Close jar and set aside for twenty five to twenty eight days before consumption.