Lime Pickle Recipe
Ingredients
| 25 ripe limes | ||
| 1/2 cup gingelly oil | ||
| Mustard seeds | 2 Teaspoon | |
| Fenugreek seeds | 1 Teaspoon | |
| Turmeric powder | 1 Teaspoon | |
| Garlic | 1/2 Clove (5gm) | |
| 2 dsp ginger, julienned | ||
| 18 green chillies, slit with stalks | ||
| 1 tsp asafoetida powder | ||
| 3 dsp chilli powder | ||
| Salt | 3/4 Cup (16 tbs) | |
Directions
1. Steam lime for 5 minutes. Spread on a tray to cool and wipe dry.
2. Heat oil, splutter mustard seeds and add fenugreek seeds. Lower the flame and add turmeric powder.
3. Add the garlic, ginger and green chillies and saute till the colour changes.
4. Remove from fire and add asafoetida and chilli powders while still hot. Mix well, cool and then add the salt.
5. Cut each lime into 8 pieces.
6. Pack the lime slices in a clean dry jar, alternating each layer with a layer of the sauted ingredients. Use after one week.
2. Heat oil, splutter mustard seeds and add fenugreek seeds. Lower the flame and add turmeric powder.
3. Add the garlic, ginger and green chillies and saute till the colour changes.
4. Remove from fire and add asafoetida and chilli powders while still hot. Mix well, cool and then add the salt.
5. Cut each lime into 8 pieces.
6. Pack the lime slices in a clean dry jar, alternating each layer with a layer of the sauted ingredients. Use after one week.
Chef
