Traditional Chhattisgarhi Lemon Pickle: Make Sour-Spicy Achaar at Home

• Bhagyawati from Bilaspur shares a traditional Chhattisgarhi lemon pickle recipe, known for its sour-spicy taste and long shelf life.
• The process involves thoroughly cleaning, drying, and boiling lemons for 10 minutes to remove bitterness.
• Lemons are cut into 8 pieces, then mixed with salt, turmeric, chili powder, garam masala, coriander, and 700g pickle masala.
• Hot mustard oil is added to the mixture, allowing spices to absorb for 10 minutes before storage.
• The pickle is stored in a clean, dry container with hot mustard oil on top, ready to eat in about a week, and aids digestion.

Why It Matters: Learn to make authentic Chhattisgarhi lemon pickle at home using traditional methods for a delicious, long-lasting condiment.