Nimboo Ka Achaar
Ingredients
Quantity : 2.5 kgs. (Appx.)
- 50 lemons (nimboo)
- 0.5 kg. oil
- 6 tbsp. salt
- 2 tsp. turmeric (haldi) powder
- 2 tbsp. aniseed (saunf)
- 3 tsp. mustard (rai) ground
- 4 tsp. garam masala powder
- 10-12 dry red chillies
- 4 tsp. red chilli ground
Method
Soak nimboos in water for four hours. Remove and wipe dry. Make plus cuts on them with a knife.
Heat 4 tbsp. of oil and add all the spices. Fry for a minute and remove from heat. Keep aside to cool.
Fill the cooled spices in the lemons. Put these stuffed lemons in a martban and keep it under the Sun.
Pour the remaining oil in the martban after two days. Keep it under the Sun for 15-20 days or till lemons soften and are ready to eat.
This pickle can be preserved for months.