Sweet Lime Pickle

Ingredients

Lemon – ½ kg (pick the lemons that are blemish free and have thin skin)

Sugar – ½ kg

White salt – 35 gms

Black salt – 35 gms

Red chili powder – ½ tsp

Garam masala powder – 1 tsp

Black pepper – ½ tsp

Carom seeds – 1 tsp

Method

Step 1: Wash all the lemons and pat dry them using a clean towel/cloth. Cut these lemons into 4 halves and squeeze half of these slices and leave half juicy. (keep the juice aside, do not throw away)

Step 2: Mix both white and black salt to the sliced lemons and transfer them to a washed/sterilized jar. Add the lemon juice kept aside into this jar.

Step 3: Close the jar tightly and keep it in a sunlight for 2 to 3 hours daily and then move it inside. Repeat the process for a month until the lemon skin gets softer. Keep shaking the jar now and then to mix well.

Step 4: After a month transfer the lemons into a big bowl add sugar and all the spices in this. Taste and adjust the salt as required.

Step 5: Close the jar tightly again and keep the jar in sunlight for 2-3 hrs. daily and repeating the same process for 15 days. Keep shaking the jar occasionally to keep it mixed.

The pickle is ready to enjoy with meals…!!

Green Chili Pickle

Ingredients

Green chilies (Big) – 300 gms

Turmeric powder – 1tbsp

Salt – 1tbsp

Fennel seeds – 25 gms

Fenugreek seeds – 25 gms

Mustard seeds – 20 gms

Mustard oil – 50-60 ml

Asafetida – ½ tsp

Method

Step 1: Wash the chilis and dry them for an hour in sunlight. Make sure there is no moisture as it will spoil the pickle later.

Step 2: Now for all the chilis, remove the top and slit them in between from one side but do not cut in half.

Step 3: In a bowl, mix fennel seeds, fenugreek seeds, mustard seeds. Add 2 tbsp of oil in this and grind this coarsely

Step 4: Fill this preparation in the slit chilis and heat the remaining oil on low flame and add asafetida to this oil.

Step 5: Put the chilis in a glass jar and pour this prepared oil in this jar and the pickle is ready.

Tips

1.      Keep the jar in sunlight for 3-4 days and keep it covered with muslin cloth.

You can add 1tbsp vinegar to the pickle as a natural preservative.