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

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Teekha Nimbu Achar Recipe Card

Teekha Nimbu Achar

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.    

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 Aam aur Karele ka Achaar, Kache Aam ki Chutney, Ginger And Tomato Thuvaiyal, Parmal ki Chutney.

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


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.