Kagzi Neebu – 1 kg
Sugar – 400 gm
Salt – 120 gm
Kala namak – 30 gm
Garam masala – 30-40 gm
Lal mirch – 2 tsp
1.
Soak Neebu in water for 30 mts and then wipe
with cloth. If any spot, remove the spot by knife
2.
Weigh the neebu after this – now it should be 1
kg
3.
Mix all masala in a wide container (like paraat)
4.
Cut 1 lemon in 4-8 pieces in the masala so that
the neebu juice falls in the container only
5.
Mix everything well
6.
Put in a glass container
7.
Twice in a day stir the achaar so that they keep
mixing well.
8.
Keep in the sun for 8 days
9.
The achaar will be ready in 1-2 months when the
nimbu skin gets soft
Other points:
1.
Achaar should always be kept in glass container
2.
If you want more spicy, increase the lal mirch
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