Nimbo Ka Achaar

Ingredients

  • Quantity: 2.5 kgs. (Appx.)
  • 2 kgs. lemon (kagzi nimboo)
  • 40 gms. brown cardamom (badi ilaichee)
  • 2 nutmeg (jaiphal)
  • 20 gms. bay leaves (tejpatta)
  • 40 gms. rock salt (kala namak)
  • 20 gms. cloves (laung)
  • 10 gms. cinnamon (dalchini)
  • 150 gms. sendha namak
  • 10 gms mace (javitri)
  • 10 badi peepal
  • 40 gms. dry ginger (sonth)
  • 40 gms. black pepper (kali mirch) (corns)
  • 50 gms. cumin seed (jeera)

Method

Wash nimboos with clean water and wipe them. Put them in the Sun for some time to dry and chop them into 4 pieces each.

Coarsely grind all the masalas.

Put the nimboo pieces in a martban. Sprinkle masala on the pieces and shake the martban to mix well.

Keep the martban under the Sun for 15-20 days.

Shake the martban daily once or twice.