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Preparation Time : 10
Cook Time : 30
Total Time : 40
Black Salt 50gm
Plain Salt 150gm
Carom seeds 15gm
Chilly pwd 4gm
Garam Masala 100gm
Kagzi Nimbu 1kg
Wash the lemons properly and place it on the kitchen towel to dry in sunshine .
Mix all the spices in a bowl and keep it aside .
Make two cuts on the lemon in a way that it remains attached to the base.
Fill the spices in the lemons pressing with the spoon.
Fill the stuffed lemons in a sterilized container, place them with the cut portions facing upwards.
Put the leftover spices over these lemons.
Close the lid and place the container in sunshine for 6-7 days.
Now you can store it in your kitchen.
Nimbu ka achar is normally made during the month of december and january .
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