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Indian Lime Pickle Recipe
|Coarse salt||1 Tablespoon|
|Salad oil||1 Cup (16 tbs)|
|Garlic||3 Clove (15 gm), crushed|
|Crushed red peppers||To Taste|
|Powdered ginger/1 tablespoon sliced green ginger||1 Teaspoon|
|Chilli powder/1 teaspoon chilli seeds||1 Teaspoon (ground)|
|Mustard seed||1 Teaspoon, crushed|
Serving size: Complete recipe
Calories 2105 Calories from Fat 2001
% Daily Value*
Total Fat 227 g348.5%
Saturated Fat 10.7 g53.6%
Trans Fat 3.9 g
Cholesterol 0 mg
Sodium 5004.6 mg208.5%
Total Carbohydrates 31 g10.2%
Dietary Fiber 8.1 g32.4%
Sugars 3.9 g
Protein 4 g8.9%
Vitamin A 31.7% Vitamin C 95.5%
Calcium 12.8% Iron 16.9%
*Based on a 2000 Calorie diet
Without peeling, cut in slices about 1/4" thick.
Spread out on a tray and sprinkle with the salt, red pepper, garlic, ginger, chilli powder and the crushed mustard seeds.
Leave for an hour.
Heat oil in a saucepan to boiling point and then cool.
Put the seasoned lemons in a jar, pour the oil over and let them stand for about 6 days before using.
Keep, if possible, in a dry, warm place, or in the sun during this time, to mature properly.