Nimbu Achaar Achar (Lime Pickle) in Mustard oil Classic Old fashioned Recipe

Old fashioned North Indian Lime pickle in mustard oil cured in three stages for texture

Total time in hot sun follows

Dry : 4 hours, Salt cure: 6 days, Aging 3 Weeks

Ingredients

1. Limes: 2 Pounds

2. Sea salt: 5 Tablespoons

3. Kala Namak (Black Salt): 1 Tablespoons

If you do not have access to Black salt, just use more sea salt

1. Fennel seed cracked: 1½ Tablespoon

2. Black Mustard seeds cracked: 1 Tablespoons

3. Hot red pepper flakes: 1 Table spoons

4. Turmeric powder: 1½ teaspoon

5. Asafoetida: ½ teaspoon

6. Black Mustard seeds cracked: 1 Tablespoon

7. Mustard oil: 1½ Cups

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

2. Cut each lime in half crosswise. Cut each half again in to half. Discard the seeds.

3. Scatter the limes 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

Mix salt to limes in the baking tray

Transfer the pickle to wide-mouth Pickling Crock (stoneware). 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.

Mix all the spices. Mix to salted limes in Crock

Heat Mustard oil to smoking point. Shut off heat. Let it cool. Transfer to the Crock.

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.

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 five years