Lime Pickle

also called nimbu ka achar · lime achar · indian lime pickle · nimbu achar · hot lime pickle

The table

1 Tbsfenugreek seedstoast 1 min, until they darkengrind coarsefry in 1 min off the heatstir together, jar, and stand 7 days more
2 Tbsbrown mustard seeds
3 TbsKashmiri chile powder
1/2 tspasafoetida
3/4 cup(180 mL; heated to smoking, then taken off and cooled to warm)mustard oil
12(quartered lengthwise, seeds picked out)limessalt and stand 7 days in the sun, shaken daily
1/3 cup(80 g)kosher salt
1 Tbsground turmeric
The first week is the salt doing the work — it breaks the pith down so the skin can be eaten there is no shortcut for it. The oil must stand above the limes at all times; that is the seal a lid is not one. Mustard oil is heated to smoking and cooled before use to take its raw bite off. A teaspoon is a serving this is the hottest thing on the tray it will outlive the jar it is
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1toast 1 min, until they darken

2salt and stand 7 days in the sun, shaken daily

4fry in 1 min off the heat

goes in with what step 3 made

Cooking it

Start to finish is the longest chain through the table, so branches that overlap are counted once. That is why the waits add up to more than the clock — and it only holds if you get them going together.

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 14 daystwo waits that overlap count once
Needs you
2 minof the steps that give a time

One of the 5 steps never says how long it takes, so both numbers are floors. The recipe itself says 14 days.

  1. salt and stand 7 days in the sun, shaken daily

    7 dayswalk awayfrom the start

  2. toast 1 min, until they darken

    1 minneeds youfrom the start

  3. grind coarse

    not timed1 min in

  4. fry in 1 min off the heat

    1 minneeds you1 min in

  5. stir together, jar, and stand 7 days more

    7 dayswalk away7 days in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. Bars that line up are happening at the same time.

You'll need jar · skillet · spice grinder

Goes with

See how it is written
>> title: Lime Pickle
>> category: Dressings & Dips
>> tags: indian, lime, pickle, chiles, condiment
>> counters: Curry House
>> aka: nimbu ka achar, lime achar, indian lime pickle, nimbu achar, hot lime pickle
>> pairs-with: papadom, raita
>> servings: 2 cups
>> time: 14 days
>> step.1: salt and stand 7 days in the sun, shaken daily
>> step.2: toast 1 min, until they darken
>> step.3: grind coarse
>> step.4: fry in 1 min off the heat
>> step.5: stir together, jar, and stand 7 days more

Rest @limes{12}(quartered lengthwise, seeds picked out) under @kosher salt{1/3%cup}(80 g) and @ground turmeric{1%Tbs} in a clean #jar{} ~stand{7%days}, on a sunny windowsill, shaking it once a day until the skins have gone soft and translucent and the jar has filled with brine.

Toast @fenugreek seeds{1%Tbs} and @brown mustard seeds{2%Tbs} in a dry #skillet{} ~toast{1%min}, until they darken a shade — fenugreek goes bitter about four seconds after it goes brown, so pull the pan early.

Grind @&(~1)toasted seeds{} coarsely in a #spice grinder{}.

Fry @&(~1)ground seeds{}, @Kashmiri chile powder{3%Tbs} and @asafoetida{1/2%tsp} in @mustard oil{3/4%cup}(180 mL; heated to smoking, then taken off and cooled to warm) ~fry{1%min}, off the heat, in the residual warmth of the pan.

Stir @&(~4)cured limes and their brine{} into @&(~1)spiced oil{}, pack it all back into the jar so the oil covers everything, and ~stand{7%days} before opening.

The first week is the salt doing the work — it breaks the pith down so the skin can be eaten, and there is no shortcut for it. The oil must stand above the limes at all times; that is the seal, and a lid is not one. Mustard oil is heated to smoking and cooled before use to take its raw bite off. A teaspoon is a serving, this is the hottest thing on the tray, and it will outlive the jar it is in.