INGREDIENTS
- 10–12 thin-skinned lemons
- 300–325 g jaggery
- ½ cup water
INGREDIENTS FOR THE MASALA
- ½ tbsp coriander seeds
- 1 tsp ajwain (carom seeds)
- 1 tbsp fennel seeds
- ½ tbsp cumin seeds
- 4–5 cloves
- 1 small cinnamon stick
- 1–2 tsp salt (black salt can also be used)
- 2 tbsp Kashmiri red chilli powder
- 1–2 tsp red chilli powder
- 5 black peppercorns
- ¼ tsp hing (asafoetida)
- ½ tsp turmeric powder
INSTRUCTIONS
- Dry roast the coriander seeds, cumin seeds, ajwain, fennel seeds, cloves, cinnamon and black peppercorns.
- Allow the spices to cool and coarsely grind them.
- Steam the lemons for 15–20 minutes until they become very soft. The softer they are, the better. It’s perfectly fine if the lemons split open while steaming.
- Allow the lemons to cool, then cut them into the desired size.
- Remove the seeds and reserve the juice released from the steamed lemons.
- In a kadhai, melt the jaggery with ½ cup water.
- Simmer for 5–6 minutes, stirring continuously.
- Add the chilli powders, salt, hing and the coarsely ground spice mixture.
- Cook for another 8–10 minutes.
- Once the syrup thickens slightly, add the lemon pieces and cook for only 5–6 minutes.
- Add the turmeric powder and the reserved lemon juice.
- Mix well and cook for another minute.
- Switch off the heat and let the pickle rest for 1 hour.
- Your Chatpata Nimbu Ka Achar is ready to enjoy.
- Store it in a clean, dry, airtight container.
- Serve with parathas, dal-rice, khichdi or any of your favorite meals.
