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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Nimbu Ka Achar (No Oil Indian Lime Pickle)   
    Categories: Indian, Pickles   
         Yield: 1 Batch   
       
         3 lb Baby limes, lemons, or any   
              - thin-skinned citrus   
         2 tb Kala namak (black salt);   
              - substitute with table salt   
         6 tb Kali mirch   
              - (black peppercorns)   
         6 tb Ajwain (carrom seeds)   
       3/4 ts Hing powder (asafoetida)   
         2 tb Red chilli flakes;   
              - or to taste   
         3 tb Sea salt; up to 4 tb,   
              - or as needed, substitute   
              - with table salt *   
       1/2 c  Fresh lime juice   
              - (10 to 12 limes)   
         1 tb Granulated sugar; up to 2 tb   
       
     Needed:   
        
     * Kitchen Towels   
     * A large, rectangular glass dish   
     * Plastic Wrap sheet   
     * Clean, dry Wooden Spoons   
     * Wide-Mouthed, Sterile Canning Jars   
        
     Put all the limes in a colander and wash thoroughly under running   
     water. Let drain in the colander over the kitchen sink for at least   
     15 to 20 minutes. Spread the limes over clean kitchen towels and rub   
     to completely dry them. You can put them in sun too for this purpose.   
     Ensure that the limes are completely dry before you start cutting   
     them.   
        
     Next, with clean hands, quarter or half the limes (depends on the   
     size you like) and remove as much seeds you can. Once cut, transfer   
     the wedges on to a large glass dish, spread them in an even layer.   
     Sprinkle black salt over the limes and with clean, dry hands, rub the   
     salt with the limes. Cover the glass dish with a plastic wrap, poke   
     few holes in the it & let sit in the full sun for 3 days. You will   
     see that the lime wedges will start to dry (slightly) & there is   
     liquid at the bottom.   
        
     On the fourth day, coarsely grind the kali mirch in your coffee   
     grinder. Put the ajwain next & pulse a few times. Take out the   
     mixture in bowl & mix hing powder, red chilli flakes and sea salt   
     (along with sugar, if using) with it. Sprinkle this mix over the lime   
     wedges along with lime juice. With clean hand, thoroughly mix   
     everything together. Again, cover the glass dish with a fresh plastic   
     wrap, poke few holes in it and let sit in full sun for 15 days. You   
     will need to stir the mix once a day using a clean,dry wooden spoon.   
     You will see that as the days progress the skin of limes start   
     softening & turning brown along with liquid at bottom getting thicker   
     than on first day.   
        
     At the end of 15 days, check the salt of the pickle again & adjust (if   
     required), mix up the pickle well with clean, dry wooden spoons and   
     transfer to canning jars. Don't fill to the top of the jar but at the   
     same time don't leave a lot of room for bacteria in air to get moldy.   
     Leaving 1/2" space from the top is okay. If you are using jars with   
     metal lid, you will need to cover the mouth of jar with plastic wrap   
     to avoid the contact between pickle & metal. Let the jars sit in sun   
     until the limes are totally soft, brownish in color & the liquid is   
     more like a syrup. You will need to shake the jars periodically. In   
     Las Vegas sun, it took about 3 weeks to get that stage.   
        
     There is no need to refrigerate. Sun-cooked pickles normally last at   
     room conditions. Always use a clean spoon to serve the pickles, they   
     keep 2 months or years together.   
        
     Serve the pickle as a side to your meals, grind and add to marinade of   
     meats. I like to spread the pickle on top of my crackers as well as on   
     flatbread crisps.   
        
     Notes:   
        
     Any thin-skinned citrus fruits will work in this recipe: baby   
     tangerines (narangi), kumquats etc.   
        
     Do not under salt your pickles else they turn bad over a period of   
     time.   
        
     Recipe by sanjuro   
        
     Recipe FROM:   
        
       
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