Thursday, November 13, 2008


10 lime
1 tsp red chilli powder
2 -3 t dil oil(gingelly oil,sesame oil)
2 t salt
1/2 t mustard seeds
10 green chillii
1 t fenugreek seeds (mathi seeds)
1/4 t turmeric powder
  • wash and clean all the lime dry for few minutes under the sun light or fan and wipe and cut the lime in to small 4 pieces
  • take 2 lime make a lime juice add little salt and keep aside
  • cut the green chillies lengthwise add little salt keep aside
  • keep n a vessel or pan add salt and a pinch of turmeric powder .mix well with help of wooden spoon
  • pour a cup or 2 cup water so as the water immerse the lime pieces
  • cook the lime simmer in a slow fire ,do not cook the Lime so soft cook for few minutes
  • remove from fire,don't drain the water .keep on cool place
  • next day fry the fenugreek seeds in a kadai with out oil roasted the seeds little brown and add 1 /2 t muster seeds and powdered it.
  • add this fenugreek powder to the cooked lime
  • heat oil add muster seeds when they cracked add asafoetide and redchiili powder and salt fry for few minutes and add the lime mixture and green chillies mix well .simmer the fire and fry for few minutes add little til oil and lime juice
  • remove from fire store in a air tight container.

This pickle can kept only for 10 to 15 day. keep on refrigerated for 1 month



10 to 20 lime (the lime should not juice the skin should thick and young once)

1/2 cup salt (sea salt is gives good taste)

1 /2 t fenugreek seeds

1/2 t muster seeds

1/4 t asafoetide

5-6 whole red chilli

3 t til oil


  • Wash and clean and wipe all the limes ,take one lime cut length wise 4 side don't cut the end add little salt in the centre keep aside do all the lime fruits keep this all fruit in a air tight container or jar or class bottle and add salt close the lid keep on sundry.
  • mix well the lime everyday keep on sundry for few day when the lime become soft (10 to 15 days)
  • roasted or fry the whole red chili make a powder
  • fry the fenugreek for a while and make a nice powder
  • heat oil add muster seeds and asafoetide add to the lime mixture and add the redchilli powder a the roasted fenugreek powder
  • mix well store in a airtight container


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