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FAO lists tandal achar among the pickled fruits and vegetables of the Indian sub-continent.
A short entry: the sources we found record only what is said here about Tandal achar itself. Its own sources do not record how it is made, so the steps and scenes below are those of Dry-salted lime pickle (nimbu ka achar, salt-only), the closest documented fruit ferment, shown as a guide to the method, not as a record of Tandal achar.
Short entryVegetables
Recipe
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
fruit or vegetable
Total time across the steps of Dry-salted lime pickle (nimbu ka achar, salt-only): 8 days – 29 days
Start
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What changes:Ripe limes are washed and cut into quarters
Step 1 of 4 · steps of Dry-salted lime pickle (nimbu ka achar, salt-only)
Wash and quarter ripe limes
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Only fully ripe limes without bruises are used; slicing the skin is an alternative to quartering. Output: lime quarters.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
FAO lists tandal achar among the pickled fruits and vegetables of the Indian sub-continent.