Nimbu ka Achaar (lime pickle)
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This is probably one of the two most popular of Indian pickles - mango and lime. It is surprisingly easy to make but takes patience and time!
INGREDIENTS
2 dozen medium to large limes quartered (remove seeds if you like)
3/4 cup white rock/sea salt
1/4 cup black rock salt
8 tsps aniseed/fennel seeds roasted and coarsely ground
8 tsps mustard seeds powdered
8 tbsps chilli powder
3 tsps turmeric powder
2 cups mustard oil
2 tsps mustard seeds
1 tsp asafetida
PREPARATION
2 dozen medium to large limes quartered (remove seeds if you like)
3/4 cup white rock/sea salt
1/4 cup black rock salt
8 tsps aniseed/fennel seeds roasted and coarsely ground
8 tsps mustard seeds powdered
8 tbsps chilli powder
3 tsps turmeric powder
2 cups mustard oil
2 tsps mustard seeds
1 tsp asafetida
PREPARATION
Sterilise and dry a glass pickling jar.
Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.
Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly.
In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire.
Pour this hot oil over the limes and mix everything well.
Allow the pickle to 'rest' for a week before eating it.
Serve with rice, Chapati (Indian flatbread) or stuffed parathyroid.
Put the limes into it, cover with the white and black salts and mix well. Cover the jar tightly and keep it out in the sun for 2 weeks (this is the part where you must have patience!). The limes turn a pale brown color in this time.
Mix the mustard powder, fennel, chilli and turmeric powders together and add to the limes. Mix thoroughly.
In a pan, heat the mustard oil to smoking point and add the mustard seeds. They will splutter. When done add the asafetida and immediately turn off the fire.
Pour this hot oil over the limes and mix everything well.
Allow the pickle to 'rest' for a week before eating it.
Serve with rice, Chapati (Indian flatbread) or stuffed parathyroid.
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