Nimbu ka Achaar (Lime Pickle)
An Indian lime pickle, prepared by fermenting limes, offers a tangy and flavorful condiment after a period of maturation.
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Instructions
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Sterilize and dry pickling jars.
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Place limes in jars, cover with white and black salts, and mix. Seal and sun-cure for two weeks until limes turn pale brown.
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In a bowl, combine fennel seeds, ground mustard, chili powder, and turmeric. Add this spice blend to the limes and mix thoroughly.
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Heat mustard oil in a pan until smoking. Add whole mustard seeds, then quickly add asafetida; immediately turn off heat.
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Pour the hot oil over the limes and mix thoroughly.
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Allow pickles to rest for an additional week before eating.