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Hot
Lime Pickle:
Required:
1 kg. of quartered lemons, 10 grams of fenugreek powder,
¼ katori split mustard seeds, 6 tea spoons of asafetida,
1 katori of chilly powder, 1 katori salt, 20 grams of oil,
1 tea spoon of mustard seeds and ¼ katori turmeric powder.
Method:
Apply a little salt and turmeric powder to the lemon pieces
and set aside. Grind the split mustard; heat oil and add
mustard seeds, asafetida, turmeric and fenugreek powder.
When cool, add salt and chilly powder. Mix this masala with
the lemon pieces and pack tight into jar. After 2 days,
stir pickle thoroughly up and down. Oil should rise to the
surface. If this doesn't happen, prepare more tempering
with another ½ katori of oil and pour over pickle when cool.
This pickle takes some time to mature.
Long
Lasting Lime Pickle:
Required:
2 kg of fully ripe, yellow limes, free form blemishes. (Soak
in water for 8 hours. Wipe and pat dry. Cut into quarters
without separating. 2 kg is the net weight of the cut limes).
500 grams of salt and ½ tea spoon of ajwain.
Method:
Place one - third of the limes in a jar. Sprinkle salt and
a few seeds of ajwain. Repeat another layer of lime, salt
and ajwain, and finally a third layer, until all the ingredients
have been put in the jar or bharni. Cover and keep in the
morning sun for 10 to 15 days, shaking and bharni occasionally.
Now keep in a cool dry place until the pickle matures and
the outer skin loses its bitterness and becomes soft. It
takes a couple of months to mature. This pickle keeps for
years.
Sweet
Lime Pickle:
Required:
25 lemons, ¾ kg of sugar, 2 katoris salt, ¾ katori chilly
powder, 5 tea spoons of turmeric powder, 2 tea spoons of
fenugreek, roasted and powdered and 2 tea spoons of asafetida.
Method:
Quarter lemons. Add all the salt and 5 tea spoons of turmeric
powder. Pack into a clean, dry jar. Stir the lemon pieces
up and down every day for 15 days. Then add fenugreek powder
asafetida, chilly powder and ¾ kg of sugar. More sugar may
be added if lemons are unusually sour. Good quality lemons
normally require 1 kg of sugar.
Carrot
Pickle:
Required:
1 kg of carrots, 25 grams of mustard powder, 25 grams of
chilly powder, salt, turmeric powder to taste and mustard
oil.
Method:
Wash the carrots and cut them into long pieces. If the carrots
are big cut into 8 pieces, otherwise four. Mix all the ingredients
with a little oil. Pack into jars and keep in the sun for
four days.
Crisp
Carrot Chilly:
Required:
1 cup carrot strips, 1 cup thick green chilies cut into
rings, ½ cup lemon, 1 table spoon of salt, 1 pinch sugar,
½ table spoon of jeera, 2 table spoons of oil, 1 table spoon
of lemon juice, 1/16th tea spoon of haldi powder.
Method:
Scrape carrot, cut into thin strips. Cut thick green chilies
into 1-cm rings. Cut lemon into wedges. Heat ½ tea spoon
oil, saute the chilies, till they are very green, and an
aroma starts, sprinkle part of the salt. Let cool, sprinkle
the carrots with salt, sugar and lime juice. Mix all vegetables.
Roast jeera, powder and add. Heat rest of the oil. Add haldi
powder after removing from heat and nearly cool. When cold,
store in the pickle bottle.
Plain
Lemon Pickle:
Required:
25 sour limes of the same size, 200 gram of salt (powdered)
and 2 grams of asafetida.
Method:
First wash the sour limes well and dry thoroughly with a
cloth. Prick the limes all over with a sharp knife. Arrange
them in a jar and sprinkle asafetida and salt over them.
Shake the jar well and keep in the sun daily for one month.
The pickle will be ready after this period. This simple
pickle can be kept for more than 20 years.
Click
here if you would like to Contribute or send a feedback.
Click
here to go to the main page of Recipes.
Click
here to go to the main page of Snacks.
Click
here to go to the main page of Sweets.
Click
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more Pickles (Part
1)
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more Pickles (Part
2)
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