Indian Lime pickle made with lime preserved in vinegar and salt. The pickle has no addition of water making it last longer in the shelf.
Prep Time15 minutesmins
Cook Time25 minutesmins
Resting Time30 daysd
Total Time30 daysd40 minutesmins
Course: Appetizer
Cuisine: Indian, South Indian
Servings: 1½ cup
Author: Famidha Ashraf
INGREDIENTS
For the Lime preserve
12limes washed and completely dried
10 to 12teaspoonssalt
¼cupwhite vinegar
For the pickle
⅓cupcoconut oil
1teaspoonmustard seeds
1teaspoonfenugreek seeds
2pinchasafoetidahing
curry leaves
6green chillieschopped finely
15garlic cloveschopped finely
2inchgingerchopped finely
1 ½tablespoonsred chilli powderadjust accordingly
½tablespoonkashmiri red chilli powder
1teaspoonturmeric powder
white vinegaror lime juice to adjust the consistency
INSTRUCTIONS
Prepare the Lime Preserve
Thoroughly wash the limes and let them dry completely.
12 limes
Quarter each lime, slicing them all the way down but leave the wedges attached at the end. What we want is whole lime with four wedges that are still attached.
Put one teaspoon of salt into the cavity of each lime.
10 to 12 teaspoons salt
Now, place each lime into the clean jar. It is okay to press them in if there is a space constraint.
Let this salted lime sit in a dark place for 7 to 8 days. This step kick-starts the maceration process and softens the limes.
After 8 days the limes would have released enough juice. But to ensure they are submerged in juice, add some vinegar or more freshly squeezed lime juice and close the jar tightly.
¼ cup white vinegar
Let this sit at room temperature, preferably in a dark place for a minimum of 30 days or more. The more it sits, the softer the lime gets.
Prepare the Pickle
Heat coconut or sesame oil in a flat-bottomed wide saucepan on low to medium flame.
⅓ cup coconut oil
Add mustard seeds, let it splutter and then add fenugreek seeds, curry leaves and asafoetida. Saute until fragrant.
Add the chopped green chillies, garlic and ginger. Saute the mixture until fragrant and ginger gets a bit soft and sticking.
6 green chillies, 15 garlic cloves, 2 inch ginger
Reduce the heat to lowest and add the spice powders and mix well.
1 ½ tablespoons red chilli powder, ½ tablespoon kashmiri red chilli powder, 1 teaspoon turmeric powder
Add the preserved limes along with all the vinegar liquid from the bottle.
Now if you feel the liquid is not enough for the mixture to come to BOIL, then add some more vinegar and let the mixture come to a boil.
white vinegar
Let it cool completely and transfer to a clean bottle with a dry spoon and store it away from moisture.
This pickle doesn't need refrigeration in any weather condition. I have tested in all seasons here. If you are not confident to leave it outside, you can keep it in the fridge and use it.