The preparation of this pickle is started a day ahead. Choose good quality lemons wash and wipe dry with muslin cloth.
Cut each pickle into 8 equal parts and remove each and every seed from them.
Place the chopped lemon in a food grade plastic vessel and cling wrap it and place in fridge for overnight.
Next day take it out pulse it in grinder in 3 batches and remove it a heavy bottomed steel vessel.
Collect all ingredients and kerp ready for making pickle.
Add in salt, chili powder, achar masala and sugar. Mix well and cook it in a very low flame till sugar is melted and the mixture starts to boil.
Next add in jaggery and fennel seeds and again boil till the mixture looks little thick. Switch off the gas. Don’t over cook or else the pickle will be hard.
Now store this in a clean sterilized bottle once it is completely cooled.
