Lemon Pickle with garlic and green chilies
Ingredients
1. 15 limes
2. 6 garlic clove chopped
3. 10 Green Chillies
4. 1/4 Cup Salt
5. 1/4 Cup Sesame Oil (nalla ennai)
To Powder
1. 1/2 Cup Red chillies
2. 2 tsp methi seeds
3. 1 tsp mustard seeds
roast 2 and 3 and combined with the dried red chillies and make a powder
OR
1/4 Cup Pickle Masala Powder
Cooking in the window sill
Lime Prep
1. Boil pot of water, add 3 tbsp of sugar. Remove from fire add the limes(whole) cover with a lid and let it stand for 10 minutes, it changes color from green to yellow.
2. Remove from water wait for them to cool, wipe dry and cut each into 4 pieces.
Method
1. In a clean glass jar add the limes, garlic and chillies and salt
2. Place a cloth on the mouth and secure with a rubber band. Let it sit in the sun for 2-3 days. (the longer they stand the softer the outer skin and less bitter)
3. Set about 3 tbsp of water to boil.
4. In a Kadai (pan) heat oil, add mustard seeds and to that add the lime mixture and chilli powder and mix well.
4. Add the boiling water to this and reduce the heat to medium.
5. When the oil start to leave the edges switch off the heat.
Pickle is ready and all is well in the household again like a big happy family. It was delightful to bite into a garlic or green chilli. DB is free to visit any time now.
ur poor bro! c'mon forgive him and eat pickle!:)couldn't help smiling at the story.
ReplyDeleteThe Lime prep step is really interesting - must make the limes very juicy. Your spice mix proportions are much closer to the way my MIL would make hers, and the pickle is looking glorious. I've put some to make in a jar too - but the monsoons are on time and there is no sun!
ReplyDeleteShaheen if you say so! I will forgive him.
ReplyDeleteAnita, if you do it this way, you don't need to cook it in the sun, just leave it for a few more days for the juices to blend in. I had the cooking in the sun conversation while making the pickle and she mentioned that she cooked it during the rains as well and just left it to sit for about 8 days.
my mouth is watering as i admire the lime pickle. gotta' get some sesame oil, any other oil won't work in this, or will it?
ReplyDeleteRicha, I am not sure but the smell and taste of Sesame oil is a must for this pickle (or any other pickle).
ReplyDeleteEverybodys into pickles these days. Donno when I will be motivated to make one. Probably those empty pickle jars??!!
ReplyDeletelime pickle ...wow!!mouthwatering ....this is also most the same way that my mother in law prepares
ReplyDeleteI am set to make some of this soon too :) Yours looks so good. The pic has me drooling.
ReplyDeleteHi ...This is my first time to your blog and I immensely enjoyed it...went through your recipes and all are so nice, esp your simple lunch series look so tempting...
ReplyDeleteSrivalli
www.cooking4allseasons.blogspot.com
mouth watering pickle.mmm yum yum yummy!!!
ReplyDeleteDelicious looking pickles ISG! Another great recipe from you and your mom -- and glad everyone's happy again ;)
ReplyDeleteNext time I will try this way!
Wow! Since my pickles are all gone - gifted away - I am all set to make my next batch. And I so love this idea! Will let you know how it turns out. :-D
ReplyDeleteManisha let me know how they turn out. I am getting ready to try it your way.
ReplyDeleteISG, should the limes cool completely before you cut them? I found it a little difficult to quarter the limes. When the knife made the first cut, juice squirted out from the lime and the peel sort of caved in making it difficult to cut. So I held them over the jar as I pierced the skin to collect the juices and then cut them in halves. I may quarter them once they have softened further. I hope I didn't mess up!
ReplyDeleteManisha, you did not mess up. Moms says either way the juice would squirt out and yes you should be collecting them. You can wait for them to cool before cutting them. I'll update the post with this info.
ReplyDeleteHey thanks! They are now sitting out in the sun. I can't wait!
ReplyDeleteThis sounds fascinating... I got this link from Manisha... I got a minor emergency going. i've had sunkist lemons vegetating in the fridge for 2 weeks now, and i want to pickle them. will this work with lemons?? as I type, they're bobbing in a large pot of boiled sugared water... HAAAAAAALLLLPPPP
ReplyDeleteif it's not too much trouble, could you shoot me an SOS with all gyaan at vidya[dot]blog@gmail[dot]com
and also, my green chillis are frozen too... how do I do this??
thanks in advance
Hello, Manisha (of Indian Food Rocks) sent me to your recipe for lime pickle because I want to make some pickle that is ready in a shorter amount of time than hers. (I'm making her recipe too!)
ReplyDeleteThis looks yummy. I'm wondering about while the pickles are sitting in the sun. Her recipe has an tight lid and an Indian guy at work told me that when his wife makes nimboo acchaar they too keep it tightly covered.
Your directions say to cover with a cloth. Is it important that your pickles breathe? Or does it matter since they won't be out for such a long time?
Rothrock, sorry I am on vacation and could not answer your question immediately.
ReplyDeleteYes it is covered with a cloth so the jar does not become airtight. Thats the way I have seen my grandma make them and my mom as well. Manisha has a fool proof method for her way of making the pickle. So you are good to try either way. With the lemon being cooked already in this recipe it does not need to stand in the sun for long whereas Manisha's pickle requires getting cooked in the sun and hence the tight lid. HTH.