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.