Teekha Nimbu Achar

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

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.