Lime is an essential ingredient of many cuisines from India, and many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, and lime chutney. Preparation depends on region, but the principle remains largely the same: limes are diced, mixed with varying spices such as mustard seed, chili, and turmeric, then tossed with salt and left, covered, in the sun for several weeks.
Homemade pickles are prepared in the summer and are matured by exposing to sunlight for up to two weeks. The pickle is kept covered with muslin while it is maturing. Lime pickle as a unique hot, tangy and sour taste mixed with the spicy ingredients.
Pickle/ side dish for rice
250 gm lemon
100 g gingerly oil
1 tablespoon of mustard
½ teaspoon fenugreek seeds
20 dry red chillies
1 teaspoon of asafoetida powder
- Cut each lemon in half and then into quarter.
- Add the required salt to it and keep it covered, in the sun for 3 days.
- Dry roast the red chillies and fenugreek seeds.
- Grind them with asafoetida powder.
- Add the grinded powder to the lemon.
- Heat the oil and add the mustard seeds.
- Once the mustard seeds splutters turn off the stove.
- Allow it to cool and then pour it on the lemon and mix it well.
- Keep the pickle covered with muslin cloth in sun for 2 days.
Hot and sour Lemon Pickle is ready! Serve it with curd rice.
Tips / variations:
- Wash and pat dry the lemons using a cotton cloth.
- Make sure it is completely dry, even a drop of water can spoil the shelf life of the pickle.
- If you are using crystal asafoetida, roast it before grinding it.
- It can be stored for 6 months in an airtight container.
- Make sure sufficient amount of salt and oil is added.
- There are benefits in consuming foods that contain naturally occurring citric acid like Lemon.
- It is a rich source of vitamin C.
- It protects the body from Immune system deficiencies.
- Asafoetida powder helps reduce bloating and other stomach problems.
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