Lime Pickle is the most common pickle served as an accompaniment with special rice dishes like ghee rice, lemon rice, biriyani etc. My mom's lime pickle is so famous among our relatives. I too love it....She usually pickle around 50-60 lime at a time in long China vases (Cheena bharani) and keeps for around 1-1 1/2 months (depending upon the amount of the pickle). By then it would have absorbed all the spices & salt and will be so soft. The mere remembrance of it makes my mouth watering. Here I'm sharing my mom's recipe of yummy lime pickle. Its the first time I had tried her recipe for lime pickle. As a start I used only a very small number of limes.(And as I'm the only one who eat lime pickle in my home)
INGREDIENTS
Lime - 5
Ginger - about the size of your index finger, julienned
Sesame oil / Gingely oil - 1/8 cup
Red chilli powder - 2-3 Tbsp
Salt - As required
Asafoetida - 1/4 tsp
Vinegar - 1-2 Tbsp
METHOD
Boil water in a pan and add the limes in it. After 2 minutes remove the pan from the heat source. After 10 more minute drain the limes from the water. Now pat them dry with a kitchen towel & set aside. In a frying pan heat a little bit of the sesame oil and saute the limes for 1-2 minutes and let it cool. Once its cooled cut each lime into four pieces.Set aside Now heat the rest of the oil and add the julienned ginger. Saute till it is golden brown. Remove the pan from the heat source and add the chilli powder and asafoetida. Pour this onto the cut lime pieces and mix well. Add the salt. When you taste the pickle mixture if it taste too salty that's the correct amount of salt required for the pickle as the lime pieces will absorb the excess salt. Now wash out the pan with the vinegar and pour into the pieces. Mix well. Set in a cool dry place. After 2-3 days check the pickle for salt and chilli & adjust according to taste. Transfer it into clean, dry, air tight jar. The pickle can be served after 2-3 weeks.
INGREDIENTS
Lime - 5
Ginger - about the size of your index finger, julienned
Sesame oil / Gingely oil - 1/8 cup
Red chilli powder - 2-3 Tbsp
Salt - As required
Asafoetida - 1/4 tsp
Vinegar - 1-2 Tbsp
METHOD
Boil water in a pan and add the limes in it. After 2 minutes remove the pan from the heat source. After 10 more minute drain the limes from the water. Now pat them dry with a kitchen towel & set aside. In a frying pan heat a little bit of the sesame oil and saute the limes for 1-2 minutes and let it cool. Once its cooled cut each lime into four pieces.Set aside Now heat the rest of the oil and add the julienned ginger. Saute till it is golden brown. Remove the pan from the heat source and add the chilli powder and asafoetida. Pour this onto the cut lime pieces and mix well. Add the salt. When you taste the pickle mixture if it taste too salty that's the correct amount of salt required for the pickle as the lime pieces will absorb the excess salt. Now wash out the pan with the vinegar and pour into the pieces. Mix well. Set in a cool dry place. After 2-3 days check the pickle for salt and chilli & adjust according to taste. Transfer it into clean, dry, air tight jar. The pickle can be served after 2-3 weeks.
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