Lemon or Lime Pickle
Equipment
- 1 Ceramic Jar with lid
Ingredients
- 1 dozen Well ripened Limes or Lemons (thin skinned) Limes or Lemons should be about size of Plums
- 2 tablespoons Peanut oil
- 2 teaspoons Mustard seeds
- 2 tablespoons Coarse salt
- 2 teaspoons Turmeric
- 2 bulbs Garlic minced
- 2 teaspoons Red Chilli powder
- 2 teaspoons Asafoetida
- 2 teaspoons Fenugreek powder
- 2 stems Curry leaves
- 2 teaspoons Mustard powder
Instructions
- Cut 1 dozen Well ripened Limes or Lemons (thin skinned) into 12 pieces each. Add 2 tablespoons Coarse salt, 2 teaspoons Fenugreek powder, 2 teaspoons Mustard powderand 2 teaspoons Turmeric. Mix gently and let it marinate for two days in the ceramic jar and tie with muslin cloth to allow the aeration.
- Heat 2 tablespoons Peanut oil to medium heat and add 2 teaspoons Mustard seeds, 2 bulbs Garlic minced, 2 teaspoons Red Chilli powder, 2 teaspoons Asafoetida, and 2 stems Curry leaves. Saute till all are roasted.
- Drain all the juices from the marinated limes by tilting the jar. Add the sauted mixture to the marinated limes or lemons and mix very gently until all limes or lemons are coated with the oil mix.
- Tie a fresh muslin cloth and close the jar with the lid that allows air. Let it marinate for a week in a dry place at room temperature.
- Mix gently with a very clean spoon until the oil raises to the top. Transfer pickle into a serving bowl by leaving the top oil layer in the pickle jar behind.
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