Nimboo ka Bharwan Achaar
Ingredients
- Quantity: 3 kgs. (Appx.)
- 2.5 kgs. lemon (nimboo)
- 40 gms. brown cardmom (badi ilaichee)
- 20 gms. cloves (laung)
- 40 gms. black salt (kala namak)
- 10 gms. cinnamon (dalchini)
- 20 gms. cumin seeds (jeera)
- 100 gms. badi peepal
- 2 nutmeg (jaiphal)
- 20 gms. kings cumin (ajwain)
- 150 gms. sendha namak
- 20 gms. bay leaves (tej patta)
- 10 gms. mace (javitri)
- 20 gms. white cumin seeds (safed jeera)
- 40 gms. dry ginger (sonth)
- 40 gms. black pepper (kali mirch)
Method
Wash only 2 kgs. nimboo with clean water and wipe them well. Put them in the Sun for some time to dry. Slit them at two places to make a hollow.
Grind all the masalas finely.
Extract juice of the remaining 0.5 kg. lemons. Mix a little juice with the masala and knead it hard. Fill this masala stuffing in the nimboos and put them in a martban.
Add the remaining juice and put the martban under the Sun.
Use this achaar after 15-20 days.
Apart from being tasty, this pickle is also beneficial for health.