Kerala lime pickle is an easy to make pickle. It goes well with rice, ghee rice, biriyani etc.
CourseOnam Recipes, Pickles and Chutneys
CuisineKerala
Servings
20servings
Servings
20servings
Ingredients
10 – 12 numbersLime(small-sized)
2tablespoonsOil
2tablespoonsGingersliced
2tablespoonsGarlicsliced
2tablespoonsKashmiri chilli powder
1tablespoonChilli powder
1/4teaspoonTurmeric powder
1/4teaspoonAsafoetida powder
1teaspoonMustard seed
1/2teaspoonFenugreek seed
Boiling wateras required
Vinegarto taste (optional)
Sugar1 pinch
Saltto taste
1/3cupOil
Instructions
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 eight pieces. Discard juice and oil.
Heat 1/3 cup oil in a pan, fry mustard seed and fenugreek seed. Add garlic, and ginger, fry slightly. Remove pan from heat and add kashmiri chilli powder, chilli powder, turmeric powder, and asafoetida powder.
Add the required amount of boiling water, salt, vinegar, and sugar, bring to boil until thick. Switch off the flame and add lime pieces, mix well, and adjust the taste.
Let it cool completely and store in an airtight container. Pour little oil on top of the pickle. Keep refrigerated to increase the shelf-life.
NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.