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Lime Pickle (Onasadhya Recipe) Recipe Submitted by: maveli | Date Added: 19 Aug 2009
Listed in: Onam Special
Lemons - 8
Vinegar - 1/2 cup
Salt - 100 gm (according to taste)
Chopped ginger - 1/4 cup
Chopped garlic - 1/4 cup
Green chillies - 6 (chopped)
Curry leaves - a sprig
turmeric powder - 1/4 tsp
Chilly powder - 1 tbsp (depends on how hot you like)
Fenugreek powder - 1/4 tsp
mustard powder - 1 tsp
Asafoetida - 1/4 tsp
Oil as required
Boil lemons in water until they are soft. (Dont overdo it). Dry them with clean cloth. Cut each lemon into 4. Lay the lemons in layers in an airtight jar. In between each layer add salt and vinegar. Close the jar tightly and keep for about a week. Keeping in vinegar and salt makes the lemons soft and better tasting. Heat oil in a pan and saute chopped ginger, chopped garlic, chopped green chilies and curry leaves. Add in the lemons and continue to saute. Add turmeric powder, chilli powder, fenugreek powder, mustard powder, asafoetids powder and mix well. Add more vinegar and salt if required. (Taste the mix and decide if you need more vinegar, salt, chilli powder etc). Transfer the pickle to an airtight jar. This makes an excellent accompaniment for onasadhya dishes.Photos (Click to enlarge) :
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Listed in: Onam Special
Lemons - 8Vinegar - 1/2 cup
Salt - 100 gm (according to taste)
Chopped ginger - 1/4 cup
Chopped garlic - 1/4 cup
Green chillies - 6 (chopped)
Curry leaves - a sprig
turmeric powder - 1/4 tsp
Chilly powder - 1 tbsp (depends on how hot you like)
Fenugreek powder - 1/4 tsp
mustard powder - 1 tsp
Asafoetida - 1/4 tsp
Oil as required
Boil lemons in water until they are soft. (Dont overdo it). Dry them with clean cloth. Cut each lemon into 4. Lay the lemons in layers in an airtight jar. In between each layer add salt and vinegar. Close the jar tightly and keep for about a week. Keeping in vinegar and salt makes the lemons soft and better tasting. Heat oil in a pan and saute chopped ginger, chopped garlic, chopped green chilies and curry leaves. Add in the lemons and continue to saute. Add turmeric powder, chilli powder, fenugreek powder, mustard powder, asafoetids powder and mix well. Add more vinegar and salt if required. (Taste the mix and decide if you need more vinegar, salt, chilli powder etc). Transfer the pickle to an airtight jar. This makes an excellent accompaniment for onasadhya dishes.Photos (Click to enlarge) : This recipe currently has 0 pictures.
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