Nimboo ka Achar
Equipment
- Heatproof bowl
- Steamer
- Pan
- Frying Pan
- Skillet
- Jars
Ingredients
- 1 kg Limes cut into quarters and de-seeded
- 1/2 Lime juice of
- 125 g Salt (1/3 cup)
- 30 Garlic cloves
- 40 g chili powder (1/3 up)
For the tempering
- 100 ml Vegetable oil (1/2 cup)
- 30 g Cumin seeds (1/3 cup)
- 2 tablespoons Mustard seeds
- Asafoetida Pinch of
Instructions
- Prick each lime quarter with a fork.
- Put the limes in a heatproof bowl, add the juice, salt, garlic and chilli powder and mix together.
- Then put them in a steamer in steam for about 10 minutes, or until slices soften.
- If you don't have a steamer, use a large pan with a lid and place a trivet or upside-down plate base in the plate (bottom).
- Pour in enough water so it stays below the top of the trivet and cover with a lid.
- Place the bowl carefully on top of the trivet or upside-down plate, cover and steam for 10 minutes, or until soft.
- Transfer the limes to a bowl, cover with muslin (cheesecloth) and leave in the sun or warm place for 2 days.
- If leaving outside, bring indoors at night to avoid damp air.
- Heat the oil for tempering in a frying pan (skillet) over medium heat.
- Add the cumin and mustard seeds and stir-fry for about 1 minute, or until they start to splutter.
- Add the asafoetida and mix well.
- Pour the mixture over the limes and mix well.
- Cover with muslin and leave in the sun or on a windowsill for 2 more days, then remove the cloth and bottle into sterilized jars.
Nutrition
Serving: 750gSodium: 66mgCalcium: 1mgVitamin C: 1mgVitamin A: 17IUSugar: 1gFiber: 1gPotassium: 4mgCalories: 2kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 1gIron: 1mg
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