TEEKHA NIMBU ACHAR
Hot and sour fresh lemon pickle

Cooking Time: 10-12 days
Servings:
Preparation Time: 1-2 hours
Category: Veg

Ingredients
• Lemons,quartered and seeded 6 large • Salsa 1/4 cup • Sugar 1/2 cup • Ginger,crushed 2 inch piece • Green chillies,chopped 8 • Red chilli powder 2-3 tablespoons • Roasted mustard seeds 1 tablespoon • Roasted fenugreek seeds 1 teaspoon • Star anise,roasted 2

Related book :
Marwari Vegetarian Cooking

Method
Place lemons in a large bowl and sprinkle salt over it. Cover and leave it for one day. On the following day, toss the lemons in the juice. Take four quarters of salted lemons and squeeze out the juice in a small pan. Add sugar, ginger and three tablespoons water. Bring to a boil, and cook on low heat, stirring continuously, till the sugar dissolves completely. Add the green chillies and red chilli powder. Cook for one minute. Set aside and allow it to cool. Add the roasted mustard seeds, roasted fenugreek seeds and star anise. Mix well Pour into a sterilized glass jar. Pour over the sugar-chillies mix. Make sure that it covers the lemons completely. Otherwise press down the lemons so that they are soaked completely. Close jar and set aside for twenty five to twenty eight days. The pickle is now ready to be served.

To obtain a perfectly whipped cream for dessert toppings, chill the beater
and the cream bowl for two to three hours before using.

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