Lime Pickle

Name: Lime Pickle (Nimboo Ka Achar)
Cuisine: India
Ingredients: 1½ ozs (40 g) salt; Juice of 6 limes; ½ oz (15 g) sliced green chillies (sabz mirch); ½ oz (15 g) sliced green chillies (sabz mirch); ¼ oz (7 g) ground fenugreek seeds (methrai seeds); ¼ oz (7 g) ground fenugreek seeds (methrai seeds); 4 ozs (115 g) sliced ginger (adrak); ¼ oz (7 g) brown mustard seeds (sarson); ¼ oz (7 g) brown mustard seeds (sarson); ½ oz (15 g) whole red chillies); A grain of asafoetida (hing) of the size of a peppercorn; 1 heaped teaspoonful of chilli powder (lal mirch); 1 heaped teaspoonful of chilli powder (lal mirch); 4 ozs (115 g) sliced ginger (adrak); ½ pt (240 mils) mustard oil (sarson ka teil); ½ pt (240 mils) mustard oil (sarson ka teil); A grain of asafoetida (hing) of the size of a peppercorn; A grain of asafoetida (hing) of the size of a peppercorn; 8 ozs (230 g) fresh limes; 2 ozs (60 g) salt

Nimboo Ka Achar

Preparation info

Difficulty
Medium

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is the most popular of the pickles. It is a household remedy for counteracting indigestion. The recipe described below is one for which the writer was awarded First Prize in the Housewives/Amateurs Section of the All-India Citrus Fruit Exhibition, 1957.

Ingredients

Lime Pickle

8 ozs (230 g) fresh limes
2 ozs (

Asia
India
Side dish
Vegetarian
Gluten-free

Method

Wash and dry the limes with a clean dry cloth. Make 4 cuts in each lime, rub the salt all over and insert into the cuts. Keep in a jar for about 2 to 3 weeks and shake every alternate day.

Heat the oil till blue haze appears. Remove from the fire, add asafoetida (hing) and crush with the back of a spoon when it swells up. Add chilli powder and heat till the red colour c