How to make Teekha Nimbu Achar -
Hot laccha parantha with a dallop of butter and a smidgen of this hot and spicy achaar.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Lemons (नींबु), Red chilli powder (लाल मिर्च पावडर )
Cuisine : Indian
Course : Pickles, Jams and Chutneys
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Teekha Nimbu Achar checkout Nimbu Ka Achar, Sweet Lemon Pickle. You can also find more Pickles, Jams and Chutneys recipes like Avocado Chutney Plum Jam Walnut Chutney - SK Khazana Soorna Koot
Teekha Nimbu Achar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 1-2days
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Teekha Nimbu Achar Recipe
Lemons 6 large
Red chilli powder 1/4 cup
Sugar 1/2 cup
Red chilli powder 2-3 tablespoons
Ginger,crushed 2 inch pie
Star anise roasted 2
Mustard seeds roasted 1 tablespoons
Fenugreek seeds (methi dana) roasted 1 teaspoon
Green chillies chopped 8
Method
Step 1
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.
Step 2
Take four quarters of salted lemons and squeeze out the juice into a small pan.
Step 3
Add sugar, three tablespoons water, red chilli powder, ginger and star anise. Bring to a boil, and cook on low heat, stirring continuously, till the sugar dissolves completely.
Step 4
Pour over the sugar-chillies mix. Make sure that it covers the lemons completely.
Step 5
Otherwise press down the lemons so that they are soaked completely. Close jar and set aside for fifteen to twenty days.
Step 6
The pickle is now ready to be served.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
