Nimbu ka achaar aka Lime pickle

It is almost an year now since we made any pickle at home, so we decided today to make our lime pickle when we got home with some freshly produced limes from our nearby grocery. The lime pickle will have a shelf life for more than a year if carefully prepared and stored. Lime pickle not only increases the appetite but aids in digestion.

Bringing the ingredients together...



Lime pickle recipe

Ingredients:
Fresh limes - 12, wipe dry and cut each lime into 8 quarters, collect and retain the juice which drips while cutting
Salt - 1 cup
Dried red chillies - 10, medium size, medium hot
Fenugreek seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Asafoetida - a small pea-sized lump
Turmeric powder - 1/2 teaspoon
Vinegar - 2 tablespoon

Method: Roast the red chillies over low heat till they feel hot to touch, allow it to cool, and gring it to powder. Roast the fenugreek seeds over low heat to a light reddish brown color taking care not to over-roast it. Over-roasting fenugreek seeds would give the pickle a bitter taste. Roast the asafoetida lightly. Roast the mustard seeds till they feel hot to touch. Grind the fenugreek seeds, mustard seeds, and asafoetida to a fine powder. Mix together all the powders. Clean and dry the pickle jar/bottle well. Crumple a small piece of asafoetida and sprinkle it over a hot fry pan. Turn the pickle jar upside down and collect all the fumes of the asafoetida which will help to sterilize the jar so effectively so that the pickles will not spoil. Sprinkle the bottom of the jar with a thin layer of the masala powder. Scatter a handful of cut limes in a layer over the masala powder. Do this alternatively till all the limes and powder are used up, letting the top most layer be of the masala powder. Sprinkle the preserved lemon juice and vinegar over the top. Cover the jar with a tight-fitting lid and keep aside in a dry place for 3 days without touching it. On the fourth day, stir its contents thoroughly with the handle end of a wooden ladle and again cover with its lid. Stir every alternate day for at least 20 to 30 days. To season the pickle faster, keep the bottle underneath the hot sun once in a while just covered with only a thin muslin cloth. Have patience now... it is getting seasoned. We will show you the final result in 3 weeks' time.

Traditional Indian Home Cooking Recipe: Nimbu ka achaar aka Lime pickle