Lime Pickle
Sun-soaked and fiery — this mixed pickle is the small jar that sits on every Kerala dining table and makes plain rice taste complete. A little goes a long way.
Ingredientsfor 10 servings
- 6 nos Fresh large Lime
- 1/4 cup Sesame Oil Ellu Enna
- 4 tsp Red chilly powder
- 2 tsp Fenugreek seeds (Uluva)
- 2 tsp Mustard seeds
- 1/4 tsp Asafoetida (Kayam)
- Salt, to taste
Preparation
Step 1
Cut the lime into medium pieces. Do not discard the juice, while cutting.
Step 2
Add salt, red chilly powder and asafoetida and Stir everything together thoroughly.
Step 3
Next day, add 1/4 cup of sesame oil and leave it aside.
Step 4
Next day, season it by adding mustard seeds to 4 spoons of oil followed by fenugreek seeds and asafoetida.
Step 5
Add this to the pickle and Stir everything together thoroughly.
Step 6
Store in refrigerator.
Tip
Mustard oil needs to be heated to smoking point and then cooled before adding to the pickle. This removes its pungent raw flavour.
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