|
Ingredients
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Quantity
|
|
Limes – cut into quarters
|
20
|
|
Rock salt
|
½ cup
|
|
Turmeric
|
1 tsp
|
|
Chilli powder
|
100gms
|
|
Ginger slices
|
25gms
|
|
Green chillies – top removed and incision made
|
20
|
|
Fenugreek (methi) seeds
|
1 tsp
|
|
Aniseeds – sauf
|
1 tsp
|
|
Onion (kalonji) seeds
|
½ tsp
|
|
Oil
|
2 tbsp
|
|
Sugar
|
1 tbsp
|
|
Asafoetida
|
½ tsp
|
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 until 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.
