Teekha Nimbu Achar Recipe - 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,seeded and quartered , Salt(नमक)

Cuisine : Marwari

Course : Pickle Jams Chutneys

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Teekha Nimbu Achar

As the Marwari business man settled down in many regions of the country, like Punjab, UP, Mumbai, Pune, Gujarat, Kolkata, Assam, Meghalaya and also abroad to expand his business and trade, he also adopted the regional culture and cuisine. The Marwari vegetarian food again comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Marwari vegetarian cooking has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of most of the dishes. There are some specific reasons for the use of some specific ingredients. The harsh climate plus the non-availability of a lot of ingredients have shaped the traditional cuisine. 

You can also find more Pickle Jams Chutneys recipes like Kharda, Mango manzeera, Plum Jam, Chasni Ki Chutney. Or try out these recipes from Marwari like Ghevar, Mirchi Vada, Besan Cheela ka Raita, Chane Jaiselmer Ke.

Teekha Nimbu Achar Recipe - How to make Teekha Nimbu Achar


Prep Time : 1-2days

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium


  • Lemons,seeded and quartered 6 large

  • Salt 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.

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