Nimbu ka achar

Indian lime pickles.

Ingredients

From this recipe:

• 8 medium-large limes cut into 1/8 pieces
• 2 tsp fenugreek seeds
• 2 tsp nigella seeds (kalonji)
• 1 tbsp fennel seeds (saunf)
• 2 tbsp cayenne (or paprika or Kashmiri chili powder)
• 1 tbsp turmeric
• 1 tsp asafetida (hing)
• 1/4 cup salt. Use more if you want saltier pickles.
• 1 cup vegetable oil
• 2 tbsp mustard seeds

Recipe

1. Sterilize mason jar.
2. Process limes, and remove seeds. Place in large bowl.
3. Toast fenugreek, fennel, and nigella seeds until fragrant. Let cool, then grind into powder. Add to limes, mix well.
4. Heat oil. When hot, add mustard seeds. Wait until they begin to sputter, then turn off the heat. Pour hot oil into the limes and spices. Mix thoroughly, then transfer to jar.
5. Place jar in sun for 5-7 days for at least 6-8 hours / day. Shake the jar every day to ensure the sauce and spices move around.
6. When the pickles are ready, refrigerate immediately.

History

November 14, 2021

Made a batch from this recipe using homegrown limes from Mom and Dad. Tripled the recipe. Didn't have Kashmiri peppers, so used sundried Chimayo chile instead. Used 1 1/4 cups of Himalayan pink salt, which I ground to a powder. Tasted very salty. Accidentally added only 1 1/2 cups of oil. The oil definitely makes it pasty, and it probably would have reduced the saltiness too, so we'll see how it turns out.

When I added the hot oil, the lime and spices gave off a wonderful aroma!