Nimbu Khatta Mitha

Name: Nimbu Khatta Mitha
Yield: 1 small jar
Cuisine: Indian
Ingredients: 20 Lemons(Nimbu); 2 tsp Salt; 1 tsp Black Salt; 3 tsp Sugar; 1 tsp Red Chilli powder; 1.5 tsp Carom seeds(Ajwain); 1 tsp Jar (Dry and Clean)

Davinder Kaur @cook_12247977

Bhopal

#flavoursofbhopal
Khatta Mitha Nimbu Acchar is favorite of all foodies. This acchar can be kept for years and is too good for our digestive system. Obviously learnt from Maa ❤️.

Davinder Kaur @cook_12247977

Bhopal

#flavoursofbhopal
Khatta Mitha Nimbu Acchar is favorite of all foodies. This acchar can be kept for years and is too good for our digestive system. Obviously learnt from Maa ❤️.

Saved

Ingredients

15 days

1 small jar

20 Lemons(Nimbu)
2 tspSalt
1 tspBlack Salt
3 tspSugar
1 tspRed Chilli powder
1.5 tspCarom seeds(Ajwain)
1 tspJar (Dry and Clean)

Saved

Steps

15 days

1

Wash and dry lemon and then cut 15 lemons into small pcs and take out juice of 5 lemons.
2

Grind carom seed into fine powder.
3

Mix All the ingredients including sugar to the lemon pcs. Add lemon juice too.
4

You can adjust the quantity of salt..chilli and sugar as per your taste.
5

Mix well all the ingredients and fill them in dry jar. Close the jar well and keep it aside for about 15 days. Just give it a nice stir every day.
6

No need to keep the jar in sun. Lemon pickle is ready to eat after 10 to 15 days.
7

You can have it with stuffed Parathas.