1,000 Indian Recipes (76 page)

2.
Uncover, add the lime juice, and shake the jar again. (The juice should cover the limes by about
¹
⁄
₂
inch; if not, add some more lime juice.) Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.)

3.
Shake the jar once or twice each day, until the lime wedges are soft and light buff in color, and the juices are thick, 15 to 20 days. This pickle stays fresh at room temperature almost indefinitely.

Variation:
Along with ajwain seeds, add 1 tablespoon each ground cumin and coriander, and 1 teaspoon coarsely ground black pepper.

Sweet and Sour Fresh Lime Pickle

Khatta-Meetha Nimboo ka Achaar

Makes about 4 cups

This sweet, sour, and spicy hot pickle from my husband's cousin, Sanjokta Bhanjii, is authentically cured in the sun, but can be placed in a warm, sunny spot until the juices thicken and the pickle changes color. Sitting on the kitchen counter, the lovely pale yellow pickles with specks of red chile peppers look so inviting that they often get eaten within days of being made. But the real flavors develop after about a month and keep getting better.

20 fresh limes (about 2 pounds)

1 cup sugar

¹
⁄
₄
cup salt

1
¹
⁄
₂
to 2 tablespoons cayenne pepper, or to taste

2 tablespoons ajwain seeds, coarsely ground

4 cups fresh lime or lemon juice (from 20 additional limes)

1 small piece muslin or 4 layers cheesecloth (enough to cover the mouth of the jar)

1.
Wash and wipe dry the limes. Cut each one into 8 wedges, and place in a large sterile glass jar. Mix in the sugar, salt, cayenne pepper, and ajwain seeds, cover the jar with your palm or the lid, and shake vigorously to mix.

2.
Uncover, add the lime juice, and shake the jar again. (The juice should cover the limes by about
¹
⁄
₂
inch; if not, add some more lime juice.) Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.)

3.
Shake the jar once or twice each day, until the lime or lemon wedges are soft and light buff in color, and the juices are thick, 15 to 20 days. This pickle stays fresh at room temperature almost indefinitely.

Variation:
Add whole fresh green chile peppers, such as serranos (or halve them lengthwise through the stem or slice them in rounds), and add thinly cut julienne strips of fresh ginger along with the limes.

Crushed Lemon and Fresh Red Chile Pepper Pickle

Pissa Nimboo-Laal Mirch ka Achaar

Makes about 2 cups

So simple and classic, this pickle is an almost instinctive addition to my cooking—every time a dish needs some spunk, my hand reaches right for this jar. Remember to remove any seeds from your lemons or limes, or they will get crushed along with the lemon and impart a bitter aftertaste to this piquant pickle.

All types of fresh green chile peppers (such as serrano, jalapeño, or Thai) and fresh red chile peppers (such as cayenne, or chile de arbol, before they are dried) work well in this recipe.

12 to 15 thin-skinned, seedless lemons or limes (about 1 pound)

12 to 15 fresh red or green chile peppers, stemmed

1 tablespoon ajwain seeds, coarsely ground

¹
⁄
₄
cup salt

1 small piece muslin or 4 layers cheesecloth (enough to cover the mouth of the jar)

1.
Wash and wipe dry the lemons or limes, then coarsely chop them, with the rind, and remove any seeds. Transfer to a food processor, along with the chile peppers, and process until minced.

2.
Add the ajwain seeds and salt, and process again until smooth. Transfer to a sterile glass jar. Cover the jar with the muslin, securing it with a rubber band, and place in a warm, sunny spot in the kitchen or outside in the sun. (If the pickle jar is outside in the sun, bring it inside in the evening.)

3.
Shake the jar once or twice each day, until the pickle is light buff in color and the juices are thick, about 1 week. This pickle stays fresh at room temperature about 1 year.

Lemon-Pickled Fresh Ginger Sticks

Adrak Nimboo

Makes about 2 cups

This is called a pickle, but it is actually just marinated ginger sticks—not unlike the ginger you get with sushi, only the sushi ginger is sweet and this one is savory. Serve it on the side with any meal, or scatter over green salads or grilled meats and chicken, roll it in griddle-fried
parantha
breads, or use as a last-minute garnish over chickpea and legume dishes, such as
Spicy Chickpeas with Pomegranate Seeds
.

¹
⁄
₂
pound fresh ginger, peeled and cut into 2-inch matchsticks

1 tablespoon salt

2 teaspoons ajwain seeds, coarsely crushed

1
¹
⁄
₂
cups fresh lemon or lime juice (from 7 to 10 limes)

1.
Place the ginger in a large non-reactive bowl. Add the salt and mix well. Set aside about 2 hours at room temperature. (By then the salt will have drawn out the juices from the ginger, and the bowl will have a fair amount of juice.)

2.
Add the ajwain seeds and lemon juice and set aside at room temperature until the ginger sticks are pink, 2 to 4 hours. Transfer to a sterile glass jar and store in the refrigerator, about 6 months. Serve chilled or at room temperature.

Minced Ginger-Lime Pickle

Pissa Hua Adrak Nimboo ka Achaar

Makes about 2 cups

This multi-purpose pickle can be used as a relish, as a marinade for fish and
paneer
cheese, or as a pick-me-up for a variety of cooked meats and vegetables. Which is why it is one of my staple and used in various recipes throughout this book, such as
Cauliflower with Minced Ginger-Lime Pickle
and
Marinated Paneer Cheese with Ginger-Lime Pickle
.

1 pound fresh ginger, peeled and cut crosswise into thin round slices

15 to 20 fresh green chile peppers, such as serrano, coarsely chopped

1
¹
⁄
₂
tablespoons ajwain seeds, coarsely ground

¹
⁄
₄
cup salt, or to taste

1 cup fresh lime juice (from 5 to 7 limes)

In a food processor or a blender, process together the ginger and green chile peppers until minced. Transfer to a large sterile jar and add all the remaining ingredients. Cover the jar with your palm or the lid and shake vigorously to mix. Set aside at room temperature about 4 hours. This pickle stays fresh about 6 months in the refrigerator. Served chilled or at room temperature.

Variation:
Mix in coarsely ground black pepper or hot red pepper flakes, to taste.

Green Chile Pepper Pickles

Vinegar-Marinated Green Chile Peppers