This classic cut-lime pickle is popular in Anglo-Indian households. Green chillies, ground cumin, turmeric and fenugreek add a touch of savoury to this sweet pickle.
- 25 - (fresh) Yellow Lemons
- 1 cup - Vinegar (a little for grinding, the rest for mixing)
- 2 tsp - Jeera/Cumin Seeds
- 2 tsp - Turmeric Powder
- 1/2 tsp - Methi
- 2 tbsp - Mustard Seeds
- 3 Pods (whole) - Garlic
- 3 pieces - Ginger
- 1/2 bottle - Sweet Oil
- 1 bunch - Curry Leaves
- 20 - Green chillies
- 500 gms - Sugar
- 1 tsp - Salt
How to Make Lime Pickle in Sweet Oil
- Cut the limes, add salt and keep overnight.
- The next day, grind jeera, turmeric and roasted methi in a little vinegar. Then add mustard seeds and grind a little.
- Lastly, grind garlic and ginger. When done, remove and wash the mixer with diluted vinegar.
- Heat the sweet oil in a vessel large enough to hold the pickle. When hot, add curry leaves and fry till they change colour. Then add the masala and fry it.
- Let it cook for a little while, then add green chillies cut into slices.
- Add sugar, vinegar (and the vinegar used for washing the mixer), limes, etc.
- Boil for half an hour on low fire and then store in bottles.