Sweet lime pickle
Ingredients:
Lime : 10
Green chilies : 7 - 8
Turmeric : 1/2 tsp
Salt : 4 tsp
Mustard : 1/2 tblsp
Oil : 1/4 cup
Jaggery/ sugar : 1 cup
Kashmiri chili powder : 2 - 3 tsp
Vinegar : 3 tblsp
Garlic : 10 cloves (optional)
Pickle masala :
Pepper corns : 1/2 tsp
Fenugreek seeds : 1/8 tsp
Mustard seeds : 1 tsp
Asafetida (shankar brand hing) : 1/4 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.
Preparation: 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 and add the ground spices. (You can add chopped garlic if you wish)
Then add the jaggery, chili powder and allow the jaggery to melt down on a low flame. Also add the lime juice and cook it tills it thickens up.
Add the lime pieces and crushed mustard and mix it well.
Add the vinegar, bring it to a boil and cook on a low flame for minutes.
Switch off and allow it to cool. Store in an air tight container.
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