Lime Wedges Pickled in Cayenne Pepper and Mustard Oil

Nimboo Ka Achar

Preparation info

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Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

Pickling is often defined as sousing any vegetable, fruit, meat, or fish in some kind of acidic liquid flavored with spices for an extended period; the acid tenderizes the food and the salt preserves it. Larousse Gastronomique describes pickles as originating in India, where they were a means of preserving food to be consumed months later. Indian pickles pack strong spices in concentrated amounts and are used to enhance, perk up, and complement many stir-fries, stews, and breads.