{"id":17891,"date":"2014-10-25T21:10:13","date_gmt":"2014-10-25T21:10:13","guid":{"rendered":""},"modified":"2014-10-25T21:10:43","modified_gmt":"2014-10-25T21:10:43","slug":"Marisa-Sung-s-Nimbu-Ka-Achar","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17891","title":{"rendered":"Marisa Sung’s Nimbu Ka Achar"},"content":{"rendered":"

A salt and spice cure transforms fresh citrus into tart, briny pickes!<\/strong><\/p>\n

Ingredients:<\/strong>
\n10 small lemons, preferably Meyer, quartered, seeded and sliced 1\/4″ thick.
\n1\/4 cup kosher salt
\n1 tsp. ground turmeric
\n1\/2 cup canola oil
\n1\/2 tsp. brown mustard seeds
\n1\/2 tsp. cumin seeds
\n1\/2 tsp. fenugreek seeds
\n12 small green Thai chilies or 6 serranos, halved
\n8 thinly sliced garlic cloves
\n1 2′ piece of ginger, peeled and thinly sliced
\n1\/2 cup of white vinegar
\n1\/4 cup of Organic Indian White Honey
\n1 tbsp. red chile powder or cayenne<\/p>\n

Steps:<\/strong>
\n1. Rub lemons with salt and turmeric in a bowl; pack into a sterilized 1 qt glass jar.
\n2. Cover with lid; place near window with direct, warm sunlight.
\n3. Let sit a week; shake jar daily to disperse brine.
\n4. After 1 week, heat oil in a 10″ skillet over medium-high.
\n5. Cook mustard, cumin, and fenugreek seeds until they pop=1-2 mins.
\n6. Add chilies, garlic, and ginger; cook until golden = 4-6 mins.
\n7. Stir in vinegar, honey and chile powder; pour over lemons and reseal lid.
\n8. Shake to combine; chill 1 week to infuse flavors.<\/p>\n

This keeps up to 1 year!<\/em><\/strong><\/p>\n

The Hundred-Foot Journey<\/strong>
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