Friday, October 29, 2010
Lime pickle is famous in indian homes.A full source of natural Vit-C ,it is quite tasty too with steamed hot rice ,curd rice and dosas..
Salt 1 glass
Upto 200 gms,
check out as only too much salty,iodized salt
is available now a days..
Chilli powder 1/2 kg
Oil 1/4 th kg
Mustard seeds 1 tbsp
Red chillies 5 to 6 nos
Hing- a small ground nut sized piece
made in to powder
Mustard seeds 1and half tsp
Methi seeds 1/2 tsp
These 2 materials are to be roasted,
let them cool, and made in to powder
Wash all the lemon,wipe them with a
dry cloth,and cut them in to small pieces..
Then take in to a plastic basin,and mix
chilli powder,salt,and roasted mustard
methi powder well.Mix all the lime pieces
and the powders well.Lastly heat oil in a
pan and after it is heated add the seasoning
materials mustard seeds,hing and red chillies.
After they splutter and stop popping,switch off
the stove.Let the oil cool completely.Lastly add
this oil in the lime pickle..Set it aside for 7
complete days.In the mean while mix the pickle
well for 2 times in the 7 days.
You can serve after 7 days,but the lime piece
tastes bitterand it takes time to settle completely
up to 20 days..
This recipe does not need to be placed in sunlight..
and it remain s fresh for months..
Check out the salt and chillie powder and add
Both the pickles lime and the previous tomato pickle is from my sister Padmas kitchen,a big Thanks to her as she takes care of me n my family in cooking ..