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Monday, June 10, 2013

Lime or lemon Pickle or achaar ..... A must in Indian household kitchen !!!!

This is going to be the spicy savory version of lemon or lime pickle. Also I don't believe in the instant version. This recipe will take 1 month to pickle up .


Limes 25 
whole red chilli 8-9
turmuric powder 1/2 tsp
Fenugreek seeds 1/2 tblsp
Mustard oil or any oil 1/4 CUP + 3 Tblsp
mustard seeds 1/2 tsp
salt 1/2 Tblsp+ 2 tsp
asafoetida 1/2 tsp

1. Wash the limes and pat dry them nicely with help of towel.
Ensure that there should not be any moisture.
2. Wash and clean a glass bottle with air tight cover and nicely dry this without even a drop of water.
3. Cut the limes into two and slightly squeeze out the juice. Do this very gently, else the pickle will become bitter.

Gently remove the seeds with the help of a knife.
4. Cut the limes into small  size pieces.
5. Immediately add salt and asafoetida and mix well.

6. In a pan dry roast the fenugreek seed till they become slightly brown.
Do not roast too much as this will make the pickle bitter.
7. Dry roast the red chilies  in a pan.
8. Grind the red chillis and fenugreek seeds together into a fine powder.
9. Throw this onto the cut lemon and mix nicely using a dry spoon.
10. In a pan heat the oil and throw in the mustard seeds.
Add this to the pickle and add turmeric powder and mix well.
11. Transfer this to the glass bottle and cover this with a thin muslin cloth and tie this with the help of a rubber band.
12. Keep this in sunlight for 3 –4 weeks ( in bright sunlight)
Every day with the help of a dry spoon mix the pickle nicely and close it.
No need to keep in the refrigerator.

13. After 4 weeks the skin of the limes  will be soft and the lemon must have absorbed the spices.

14. Now keep in fridge and enjoy :)


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