Lime Pickle
Nimbu achar is part of the Indian thali, a small bite of intense flavour to cut through rich food. Every region and family has its own recipe, often passed from grandmother to granddaughter.
A fiery, sour, salty Indian pickle of whole limes preserved with chilli and spices. A tiny spoonful lifts any meal.
Ingredients
Method
Mix the lime pieces with the salt and turmeric in a sterilised jar. Leave in a sunny spot or warm place for 3-4 days, shaking daily.
Heat the oil and fry the mustard seeds until they pop. Add the asafoetida, chilli, fenugreek and jaggery and cook for 1 minute.
Cool, then stir into the limes.
Seal and leave to mature for 2 weeks before eating. Keeps for a year.
Use very clean, dry jars and utensils. The oil and salt preserve the pickle, so keep the limes submerged.
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