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20 limes cut into quarters
1/2 cup rock salt
1 tsp turmeric
100 gm chilli powder
25 gms ginger slices
20 green chillies, top removed and incision made
1 tsp fenugreek (methi) seeds
1 tsp aniseed (sauf)
1/2 tsp onion (kalonji)seeds
2 tbsp oil
1 tbsp sugar
1/2 tsp asafoetidaMethod
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.
Pickles and Jam's Index
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