Ingredients required
Ripe Lime – 20 nos( as required).
Ginger – 2 pcs.
Peeled garlic – 20 cloves.
Bird’s eye chili (Kandhari)- according to your spice preference.
Coconut oil – 4 tablespoons.
Mustard seeds – 2 teaspoons.
Asafoetida – 3 pcs.
Curry leaves as per choice.
Cumin powder 1 teaspoon.
Fenugreek powder 1 teaspoon.
How to prepare
1.Steam the required lime in a steamer. Chop ginger and garlic finely. Clean the bird’s eye chili as per your spice tolerance.
2. Cut each the steamed lime into four and keep aside. Take a wok heat the coconut oil and crackle the mustard seeds.
3. Once the mustard seed crackle completely add the asafoetida powder. Add the prepared ginger, garlic, and curry leaves to the hot oil. Add the bird’s eye chili.
4. Once the raw smell is gone add the cut lime. Season it with salt as per taste.
5. Add cumin powder and fenugreek powder to the mixture and add water as required and keep it in low flame for at least 4 mins. Once the mixture is cooled transfer it to a container that has no moisture content in it.
Delicious lime pickle is ready. Enjoy!
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