link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' link rel = "image_src” href=”preview-image-here.jpg” / expr:content='data:blog.metaDescription' Sukanya's musings: LIME PICKLE

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Thursday, April 1, 2004


Lime pickle
Fresh lime (large size, thin skin, ripe) – 6
Red Chilly powder – 4 tbsps (preferably Kutilal or coarsely powdered chilly powder)
Salt – 4 tbsps
Asafoetida – ½ tsp
Sesame Oil – ¼ cup
Mustard seeds – 1tsp

Take 6 large Fresh lime, which have think skin and are totally yellow indicating that they are ripe. Cut them into medium pieces or ¼ pieces. (Preseve the juice while cutting).

Add Salt, Red chilly powder and the Asafoetida and mix well.

On the second day add 1/4 cup of sesame oil and leave it aside.

On the Third day, add mustard seeds to 4 spoons of oil and when it splutters add
fenugreek seeds and asafoetida. Add this to the pickle and mix.

Store in the refrigerator.

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