Saboot Nimbu Ka Achaar ( Sun-dried ) | How to make Saboot Nimbu Ka Achaar ( Sun-dried )

By Neha Sharma  |  17th May 2017  |  
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  • Saboot Nimbu Ka Achaar ( Sun-dried ), How to make Saboot Nimbu Ka Achaar ( Sun-dried )
Saboot Nimbu Ka Achaar ( Sun-dried )by Neha Sharma
  • Prep Time

    15

    mins
  • Cook Time

    0

    mins
  • Serves

    10

    People

13

0





About Saboot Nimbu Ka Achaar ( Sun-dried ) Recipe

A delicious pickle made from whole lemons.

Saboot Nimbu Ka Achaar ( Sun-dried ) is a delicious dish which is liked by people of all age groups. Saboot Nimbu Ka Achaar ( Sun-dried ) by Neha Sharma has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 10 people. You can find Saboot Nimbu Ka Achaar ( Sun-dried ) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Saboot Nimbu Ka Achaar ( Sun-dried ) takes 15 minutes for the preparation and few minutes for cooking. When you want to prepare something delicious for a party or special occasion then Saboot Nimbu Ka Achaar ( Sun-dried ) is a good option for you. The flavour of Saboot Nimbu Ka Achaar ( Sun-dried ) is tempting and you will enjoy each bite of this. Try this Saboot Nimbu Ka Achaar ( Sun-dried ) on weekends and impress your family and friends. You can comment and rate the Saboot Nimbu Ka Achaar ( Sun-dried ) recipe on the page below.

Saboot Nimbu Ka Achaar ( Sun-dried )

Ingredients to make Saboot Nimbu Ka Achaar ( Sun-dried )

  • Lemon - 20
  • Juice of lemon - 3/4 Cup
  • Salt - 1/2 Cup
  • Red chilli powder - 2 tsp
  • Mustard seeds, crushed - 1 tsp
  • Ajwain, crushed - 2 tsp

How to make Saboot Nimbu Ka Achaar ( Sun-dried )

  1. Wash lemons and wipe dry. Make cuts on them at several places.
  2. In a bowl add lemons salt, red chilli powder, crushed mustard and ajwain. Mix well so that the masala goes inside the cuts on the lemons.
  3. Transfer the lime into clean jar and pour the lime juice. Close it and keep it in sunlight for maturing. Eat after a few days.

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