Spicy Aromatic Lime Pickle

Name: Spicy Aromatic Lime Pickle
Total time: 1500 s
Yield: 20 servings
Cuisine: Indian
Ingredients: 15 Fruits; 1 cup sesame seed oil/peanut oil; 1 tablespoon Mustard seeds; 1 tablespoon methi seeds; 1 tbsp asafetida powder; 1 cup Fruit juice; 1 c Salt; 1 tablespoonTurmeric powder; 1 tablespoon Methi/fenugreek; 1/2 cup Chili powder; 1 cup Vinegar

Lakshmi Sridharan Ph D @cook_19872338

USA

The lime fruits were freshly picked from our tree. The tree is called Rangapur Lime. The name sounds Indian. It produces hundreds of fruits which ripen in December. The fruit is juicy, delicious, nutritious, and full of vitamin C. We eat the pickle with curd rice, chapati, parotta, and even adai. My little niece Megna and my husband love this pickle of mine. #SP

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

25 minutes

20 servings

15Fruits
1 cupsesame seed oil/peanut oil
1 tablespoonMustard seeds
1 tablespoonmethi seeds
1 tbspasafetida powder
1 cupFruit juice
1 cSalt
1tablespoonTurmeric powder
1 tablespoonMethi/fenugreek
1/2 cupChili powder
1 cupVinegar

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Steps

25 minutes

1

Make a checklist. Keep the necessary items nearby
2

Make a checklist. Keep the necessary items nearby
3

Clean the fruits and cut them into small pieces. In a glass bottle, add ½ cup salt and turmeric powder and shake it and keep it in the sun for 4-5 days, shaking it daily. This is very important. Turmeric powder is an antimicrobial, a good preservative. After this, I transferred the lime mixture to a bowl, and then placed the bowl it in the microwave for 5 minutes. Microwaving will kill the germs and also make the lime pieces soft..
4

Fry the fenugreek in a saucepan over medium heat until it splutters, then grind it to powder.
Fry the mustard in a saucepan over medium heat. Grind it to powder, MIx the powders together. Keep aside fpr later use
5

Heat oil in a pan on medium flame. Add mustard. Once it is fried, add asafetida powder a Add the microwaved fruit pieces. Add 1 cup of juice. Keep stirring on medium flame. Once soft, add chili powder. Add powdered mustard and fenugreek and stir. Add vinegar and stir. Keep on low flame for 10 minutes. Remove with a sterile spoon and store the pickles in a sterile bottle. add 1c of hot oil on the top of the pickle bottle. I sterilize pickle in air tight bottles in a pressure cooker
6

When serving, use a clean spoon.
Pickles and curd rice are a match made in Heaven. A good combo. You may serve the pickle served with chapati, paratha, or uppuma. My Punjabi friend Baljit serve chapathi with curd and pickle. It tastes simply divine.

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Lakshmi Sridharan Ph D @cook_19872338

on May 10, 2025 01:02

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography