Lime pickle

September 10, 2020

Lime pickle

Lime pickle an excellent appetizer and a source of vitamin C.

Ingredients:

Lime : 10

Green chilies : 7 - 8

Turmeric : 1/2 tsp

Salt : 4 tsp

Mustard : 1/2 tblsp

Oil : 1/2 cup

Pickle masala :

Pepper corns : 1/2 tsp

Fenugreek seeds : 1/8 tsp

Mustard seeds : 1 tsp

Asafetida (shankar brand hing) : 1/2 Inch piece

Procedure :

Wash the limes, green chilies and wipe them with a towel. Then cut them into pieces, add salt, turmeric and mix it well.

Put the lime pieces in a glass jar and keep them in a cool and dry place for a week. Shake the jar everyday to prevent mold growth. Do not open the lid in between.

After one week.

Heat a tablespoon of oil and add asafetida, pepper and fenugreek. After they bulge and change colour add mustard seeds, stir until they turn grey in colour and switch off. Pound these spices on a grinding stone or mortar and pestle.

Sundry or pan dry (just put the mustard on a warm pan and leave for 5 minutes) the remaining mustard seeds and slightly crush them by just rolling the stone over them.

Heat the oil in a pan (do not boil) and allow it to cool slightly, then add the ground spices to the oil.

Add the lime pieces and crushed mustard and mix well. Put the pickle in sterilized jars and top it with some of the oil and store. Refrigeration will preserve it longer.