Lime Pickle 2- Achari Nimbu (North Indian style)

Since I have stacks of lime soaked in brine, I am always checking out new lime pickle recipes.  Here is one I recently adapted from the web:

Ingredients: 

2 dozen medium to large limes - quartered with seeds removed

3/4 cup white sea salt

1/4 cup black rock salt

Marinate lime in the salt for about 4 weeks.  

Pickling spices:

8 teaspoons fennel seeds (roasted and coarsely ground)

8 teaspoons mustard seeds (powdered)

8 teaspoons chilli powder

3 teaspoons turmeric powder

1 cups mustard oil (or any vegetable oil)

2 teaspoons mustard seeds

1 teaspoon asafoetida 

2 tablespoons jaggery or brown sugar

1/2 a cup of vinegar

Method: 

       

•  Mix the mustard powder, fennel, chilli, and turmeric powders 
•   Add the spices 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 asafoetida and immediately turn off the fire.
•  Add your limes mixed with the spice powders to the oil and mix well.  Add sugar / jaggery and the vinegar and mix again. 
• Allow the pickle to "rest" for couple of weeks before eating it.
• Serve with rice, Chapati or stuffed parathas.

Adapted from Petrina Verma Sarkar's Nimbu ka Achar 

https://www.thespruceeats.com/nimbu-ka-achaar-lime-pickle-1957643?utm_source=emailshare&utm_medium=social&utm_campaign=mobilesharebutton2