Lemon Achaar

CREDITS

No exact measurements. This is my beloved grannys recipe.

RECIPE

12 thin Skinned lemonsBoiled in water and salt ± 20 minutes Remove. Put lemons in a plate & cut in 4 quarters removing the pits. Save the juice that comes out of lemons. Pack lemons on a tray sprinkle some fine red chillie powder over & allow to stand for 3 hours. Put lemons in a plastic container or bucket. Pour the saved lemon juice over the lemons. Add just enough vinger to cover the lemons. Add 1 ½ cups sugar & 3 teaspoon crushed red chillies. Mix this nicely through. Allow to stand for 1 week. Stirring it every second day. By the fourth day taste sugar if you find to sour add more sugar. After standing for a week add your Methi (Fenugreek) (achaar) masala ± 6 curry spoons or as strong as you prefer enough to give a nice redish colour. Add some fresh green chillies & curry leaves to it. Add some oil and mix well ± ½ cup if you see less then just add. Add some oil to covet the top of achaar Store in fridge. This is really a very nice achaar. A truly family favourite. Goes well with any food.

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