| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
Bawarch3 |
1 |
Servings |
INGREDIENTS
| 20 |
|
Limes cut into quarters |
| 1/2 |
c |
Rock salt |
| 1 |
t |
Turmeric |
| 100 |
g |
Chilli powder |
| 25 |
g |
Ginger slices |
| 20 |
|
Green chillies, top removed |
|
|
and |
|
|
incision made |
| 1 |
t |
Fenugreek, methi seeds |
| 1 |
t |
Aniseed, sauf |
| 1/2 |
t |
Onion, kalonjiseeds |
| 2 |
T |
Oil |
| 1 |
T |
Sugar |
| 1/2 |
t |
Asafoetida |
INSTRUCTIONS
Put chopped lime pieces in a large pickle or glass jar. Add salt and
turmeric. Shake jar to coat all pieces. Add ginger and green chilli to
lime. Shake again to mix. Keep aside for 4-5 days till lime becomes
tender. Heat oil, add asafoetida. Allow to cool. Crush aniseed,
fenugreek in mixie, coarsely. Add all ingredients to the lime pieces.
Mix well with a clean dry spoon. Allow 2 days before eating. Preserve
in clean dry airtight jars. Variation:- If sweet lime-pickle is
required add enough sugar to your taste. Reduce the amount of hot and
pungent ,spices. Converted by MC_Buster. Converted by MM_Buster
v2.0l.
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