Kerala Lime Pickle
Kerala lime pickle is an easy to make pickle. It goes well with rice, ghee rice, biriyani etc.
  • CoursePickles and Chutneys
  • CuisineKerala
  • 12numbers Lime
  • 2tablespoons Oil
  • 2tablespoons Gingersliced
  • 2tablespoons Garlicsliced
  • 2tablespoons Kashmiri chilli powder
  • 1tablespoon Chilli powder
  • 1/4teaspoon Turmeric powder
  • 1/4teaspoon Asafoetida powder
  • 1teaspoon Mustard seed
  • 1/2teaspoon Fenugreek seed
  • Boiling wateras required
  • Vinegarto taste (optional)
  • Saltto taste
  • Sugar1 pinch
  • 1/3cup Oil
  1. Heat 2 tablespoons oil in a pan, saute lime until the color changes. It takes about 5 – 10 minutes. Allow it to cool and cut each lime into 8 pieces. Discard juice and oil.
  2. Heat 1/3 cup oil in a pan, fry mustard seed, fenugreek seed, garlic and ginger slightly. Remove pan from heat and add kashmiri chilli powder, chilli powder, turmeric powder and asafoetida powder.
  3. Add required amount of boiling water, salt, vinegar and sugar, bring to boil until thick. Switch off flame and add lime pieces, mix well and adjust the taste.
  4. Let it cool completely and store in airtight container. Pour little oil on top of the pickle. Keep refrigerated to increase the shelf-life.
  5. NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.