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Kala Poora Nimbu Nimboo Achaar Achar (Black Whole Lime Pickle) Recipe

Famous whole lime pickle from Punjab. Whole limes are scored and pickled in spices and lime juice.

The black color is a result of many spices; specially: cinnamon cloves and nutmeg. Longer the pickles are aged, darker black color they get.

How to make Punjabi style Lime Pickles?

Ingredients

Salt Cure Limes

1. Limes: 2 Pounds

2. Kala Namak: 6 Tablespoons

Spice Aging

1. Anise cracked: 1½ Tablespoon

Coarse ground consistency same as spent coffee grounds

2. Asafoetida: ½ teaspoon

3. Ajwain (Carom) : 1 Tablespoon

4. Black Cumin seeds cracked: 2 teaspoons

Coarse ground consistency same as spent coffee grounds

5. Black Mustard seeds Cracked: 1 Tablespoon

6. Black Peppercorn Cracked: 1 Tablespoon

7. Cinnamon cracked: 1½ teaspoon

Three 3" long x ¼" wide sticks will yield 1½ teaspoon coarse ground same consistency as spent coffee grounds

8. Cloves: 12 coarse ground.

Coarse ground same consistency as spent coffee grounds

8. Ginger powder (Saunth): 1 Tablespoon

10. Green Cardamom seeds cracked: 2 teaspoons

Coarse ground consistency same as spent coffee grounds

11. Jaggery grated and packed: 1 cup

12. Nutmeg: 1 teaspoon grated

13. Red pepper flakes (Hot): 1 Tablespoons

14. Lime juice from 8 limes

Method

Prepare Limes

1. Wash in running water. Pat dry with paper towel.

2. Cut four vertical gashes about ½" deep at quarter positions. This will leave un-cut solid flesh about ½" to ¾" thick in the middle.

3. Scatter the mangoes in a glass baking tray in a single tier

4. Preheat oven to lowest setting about 200º F. Put the baking tray in the oven. Leave the door ajar about 2 to 3 inches.

5. Turn off oven after 45 minutes. Do not remove tray

6. Wait one hour and remove tray

Salt Cure Limes

Try to pour salt in the gash. Transfer the pickle to wide-mouth Pickling Crock (stoneware). Put the remaining salt on top of the limes. Tie cheese cloth to the wide-mouth. Repeat following step for next 6 days, once a day.

1. Remove the cheese cloth. Stir the pickle.

2. Preheat oven to lowest setting about 200º F for 25 minutes

3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.

5. Place the crock on the top shelf of your kitchen cupboard

Spice Aging

Mix all the spices. Transfer to crock. Stir

Cut limes in half crosswise. Squeeze put as much lime juice as possible. Add Lime juice to the crock. Stir well. Tie cheese cloth to the wide-mouth. Repeat following step for next 3 weeks, once a day.

1. Remove the cheese cloth. Stir the pickle.

2. Preheat oven to lowest setting about 200º F for 25 minutes

3. Place the crock in the oven for 45 minutes. Keep the door ajar about 2 to 3 inches.

4. Shut off oven. Remove the crock after 30 minutes. Secure the cheese cloth to the wide-mouth.

5. Place the crock on the top shelf of your kitchen cupboard.

Storing

Remove the Muslin cloth. Close the crocks with sterilized well fitted lid.

Put the crock away in a cool dry and dark place.

It will stay good for up to 25 years

Add lime juice once a year to make up the loss through evaporation and prevent the pickle from drying out

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