No Oil Sweet N Sour Lime Pickle (Nimbu Ka Achar)

1. 1

   Scrub and wash the limes and soak them for 8 hours (overnight) in water. Wipe them well with a kitchen towel and slice them into roundels (as shown in the pic) and remove the pips.

2. 2

   Transfer the sliced lime in a non- reactive container and sprinkle with salt. Let them marinate in salt for approximately 3 hours; the limes will release water.

3. 3

   Remove the slices and use the water form making the syrup. (I could procure 1/4 cup water from the limes). Transfer the water in a thick bottomed non-reactive pot and add the sugar. Cook the two together on a low flame, stirring in between, till the sugar has dissolved.

4. 4

   While the syrup is getting dissolved, pound the cloves and cardamom seeds to a coarse powder and add the rest of the dry ingredients to it. Add the dry ingredients to the syrup and cook for half a minute. Remove from the heat and let the syrup cool.

5. 5

   As soon as the syrup cools down, add the lemon slices and stir well. Let the pickle sit for half an hour in the container.

6. 6

   Transfer the pickle to a glass jar. Cover the mouth of the jar with a muslin cloth or a cheese cloth (doubled) and keep the jar in the morning sun (if you are living in a cold place, keep it in the sun when it is at its strongest) for 3-4 hours. Repeat this exercise for 10 days. The pickle is now ready to eat.

* Per serving · 4 servings · Values may vary.

No additional tips available.