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South Indian lime pickle
Category : Chutneys, sauces, jam and pickles, Vegetables
Servings : 4
Time Taken : More than
Rating :
Method
- Wash, wipe and cut each lime into 8 pieces.
- Broil fenugreek and mustard seeds separately.
- Pound and mix them with turmeric, chilli and asafoetida powders.
- Add salt and lime pieces. Pack in glass or stone jars.
- Heat oil to smoking point.
- Take it off the fire, cool and pour over the limes.
- Tie the neck of the jar with a muslin cloth and sun it for a week.
- Keep in a cool, dry, dark place with a proper lid on the jar.
Ingredients:
25 kagzi limes
125 gms. red chilli powder
50 gms. fenugreek seeds
50 gms. mustard seeds
2 tsp. turmeric powder
1/2 tsp. asafoetida powder
1/4 cup gingelly oil
250 gms. Salt
25 kagzi limes
125 gms. red chilli powder
50 gms. fenugreek seeds
50 gms. mustard seeds
2 tsp. turmeric powder
1/2 tsp. asafoetida powder
1/4 cup gingelly oil
250 gms. Salt
RECIPES BY REHANA KHAMBATY
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