Lime Pickle
also called nimbu ka achar · lime achar · indian lime pickle · nimbu achar · hot lime pickle
- Curry House
- serves 2 cups
- recipe says 14 days
- Dressings & Dips
Three ways to read this recipe
The table
| 1 Tbsfenugreek seeds | toast 1 min, until they darken | grind coarse | fry in 1 min off the heat | stir 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)limes | salt and stand 7 days in the sun, shaken daily | |||
| 1/3 cup(80 g)kosher salt | ||||
| 1 Tbsground turmeric | ||||
| Mustard oil is heated to smoking and cooled before use. The first week is the salt breaking down the pith | ||||
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
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 14 days1 of 5 steps gives no time
- Needs you
- about 2 min
- If you get it wrong
- Unforgiving — the oil has to stand above the limes at all times; anything that breaks the surface goes mouldy and the jar is finished
salt and stand 7 days in the sun, shaken daily
7 dayswalk awayfrom the start
toast 1 min, until they darken
1 minneeds youfrom the start
grind coarse
not timed1 min in
fry in 1 min off the heat
1 minneeds you1 min in
stir together, jar, and stand 7 days more
7 dayswalk away7 days in
- needs you
- you can walk away
- never timed
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
>> slack: unforgiving — the oil has to stand above the limes at all times; anything that breaks the surface goes mouldy and the jar is finished
>> step: salt and stand 7 days in the sun, shaken daily
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 daily until the skins go soft and translucent.
>> step: toast 1 min, until they darken
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.
>> step: grind coarse
Grind @&(~1)toasted seeds{} coarsely in a #spice grinder{}.
>> step: fry in 1 min off the heat
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.
>> step: stir together, jar, and stand 7 days more
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.
Mustard oil is heated to smoking and cooled before use. The first week is the salt breaking down the pith.