Best Indian Sweet Sour Lime Pickle Recipes
NIMBU KA ACHAAR (LIME PICKLE)
Steps:
- Enjoy.
Nutrition Facts : Calories 148 kcal, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 11 g, Protein 5 g, SaturatedFat 0 g, Sodium 14918 mg, Sugar 5 g, Fat 6 g, ServingSize 1 Bowl (8 Servings), UnsaturatedFat 0 g
LIME PICKLE
Pair this tart, tangy and refreshing lime pickle with a simple meal of dhal and boiled rice. The recipe makes a 500g jar and will last for three months
Provided by Good Food team
Categories Condiment
Time 1h10m
Yield Makes a 500g jar
Number Of Ingredients 15
Steps:
- Put the limes in a saucepan and cover with water. Place a small heatproof plate on top of the fruit to keep them submerged and then bring to a boil over a medium heat and simmer for 20-30 mins until the limes are tender. Scoop out the limes, pat them dry with kitchen paper, and discard the cooking water.
- Once the limes are cool enough to handle, chop them (peel and pith included) into 3cm chunks and tip everything, including any juice, into a mixing bowl. Stir in the chopped garlic, chilli powder, turmeric and salt, and leave to one side for 1 hour.
- Heat a sturdy and dry frying pan over a medium-low heat, and add the mustard seeds, fenugreek, cumin and star anise, Stir and toast the spices for about 40 seconds until aromatic. Tip them into a mortar, add 1 teaspoon of sugar and pound to a powder with a pestle - you can also use an electric spice grinder for this, too.
- Add this ground spice mix to the limes, stir well, spoon everything into a sterilised jar and then seal. Leave the pickle in a warm place or on a sunny window ledge for 2-3 days so that flavours mature. Stir the limes once a day with a metal spoon to ensure they are evenly coated in the spice mix.
- Heat the oil in a wok or karahi over a medium-high heat and fry the ginger and green chillies for 2-3 mins, until the ginger starts to turn golden. Add the vinegar and sugar and simmer over a medium-low heat until the sugar has dissolved, then boil for 2 mins.
- Turn the heat off and add the steeped limes and masala. Leave on one side to cool and then spoon the pickle back into the same jar. Using a metal spoon, push the limes down into the jar so that they are covered by the spicy oil - you might need to add a little extra oil. Seal the jar and leave the pickle for 3-4 days before tasting. It will keep for 3 months at room temperature.
Nutrition Facts : Calories 38 calories, Fat 3 grams fat, SaturatedFat 0.2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.67 milligram of sodium
SWEET/SOUR LIME PICKLE
Make and share this Sweet/Sour Lime Pickle recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Vegetable
Time P3DT30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash and dry the limes.
- Make deep cross cuts.
- Crush jaggery.
- Mix all the dry ingredients in oil and add to the jaggery.
- Fill each lime with this and pack in jars rather loosely.
- For the next 3 days, stir with a long handled spoon in the jar.
- Turn limes at this stage.
- It would be nice to keep the jar in a lightly sunny position in the kitchen, as this aids the jaggery in melting rapidly and giving it a syrupy texture.
- Now, remove the jars and place on the pantry shelf for 2-3 months before serving.
Nutrition Facts : Calories 245.3, Fat 4.2, SaturatedFat 0.6, Sodium 1985.8, Carbohydrate 60.4, Fiber 6.5, Sugar 41, Protein 1.9
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