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

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 Carrot Chutney, Cucumber Chutney, Khatti Meethi Mango Chutney, Gongura Pachadi.