This sweet and sour pickle is a bit time consuming but well worth it. It goes well with biriyani, ghee rice etc.
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servings
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Ingredients
- 10 numbers Lime small-sized
- 2 tablespoons Oil
- 1 cup Dates chopped
- 2 tablespoons Garlic sliced
- 2 tablespoons Ginger sliced
- 2 nos Green chilli sliced
- 2 tablespoons Kashmiri chilli powder
- 1 tablespoon Chilli powder
- 1/4 teaspoon Turmeric powder
- 1 teaspoon Mustard seed
- 1/2 teaspoon Fenugreek seed
- 1/2 teaspoon Asafoetida powder
- Boiling water as required
- Vinegar to taste
- Sugar to taste
- Salt to taste
- 1/2 cup Oil
Ingredients
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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 1/2 cup oil in a pan, fry mustard seed and fenugreek seed. Add garlic, ginger, and green chilli, fry slightly. Remove pan from heat and add kashmiri chilli powder, chilli powder, turmeric powder, and asafoetida powder.
- Add chopped dates to this along with little boiling water and cook in low flame until soft. 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.
Tried this and it has come out to be so good. Really recommend this pickle to all who like a bit of sweetness along with the lime taste, i.e. this would be a great hit among Westerners, Europeans and Australians who usually don’t prefer very spicy items.
Thanks so much Priya.
Thank you Vidya, so happy to hear that you liked my sweet and sour pickle.