Nimboo Ka Achar (traditional Lemon Pickle)

Lemon pickle tastes great when had with curd rice. Its a great homemade remedy for indigestion. Its a recipe with no-oil and no-cooking and can be stored for upto 1 year if kept safely. This is the first time when I made this pickle at home and it came out to be so good that I wanted it to share with everyone.

Lemons - 11
Salt - 100 gms
Turmeric powder - 1 tbsp
Sugar - 2 cups
Jaggery - 1 1/2 cup (grated)
Chilli powder - 1 tbsp
Wash the lemons and wipe them using a dry cloth.
Squeeze out the juice of 5-6 lemons. Cut the remaining lemons into quarters. Keep aside.
Place the lemon quarters and the skins of the squeezed lemons into a sterilized glass jar.
Mix together the lemon juice, salt and turmeric powder and pour this mixture over the lemons.
Press the lemons in the jar tightly so that the lemon juice covers the lemon pieces.
Cover the jar with a lid and place it under the sun for 10 days or until the lemons are soft enough. Tossing the jar occasionally.
Add sugar and jaggery and toss well. Leave aside for 8-10 days or until the sugar dissolves. Add chilli powder and mix well. The pickle is ready to eat.