Besides my mother, our Goan neighbours were my inspiration especially when it came to food. Some were excited to share their recipes to a hungry young girl who had an appetite to learn and grow. This recipe is from a neighbour, simple, easy and incredibly delicious. If you love lime pickle, then this preparation will be your favourite.
The limes are simmered in hot water, then quartered and salted. Cooked for few minutes in a spice paste, which has been ground in vinegar. Once the mixture is cooled, it is stored in a sterilized airtight glass container to mature for a month. A touch of sweet with a combination of spice and tart, this pickle makes a perfect accompaniment to any meal.
Limes are smaller than lemons and deep green in colour. They turn yellow as they ripen. Select limes that are firm and free of any blemishes or discolouration. One of the healthiest fruit, rich in vitamin C and antioxidants. Aids in digestion, detoxification, weight loss and lowering
cholesterol. Controls blood pressure, boosts brain performance, prevents formation of kidney stones, beneficial for skin and hair health. Used for its anti-bacterial or anti-aging properties. A vital ingredient that is used to flavour and enhance any dish.
The limes are simmered in hot water, then quartered and salted. Cooked for few minutes in a spice paste, which has been ground in vinegar. Once the mixture is cooled, it is stored in a sterilized airtight glass container to mature for a month. A touch of sweet with a combination of spice and tart, this pickle makes a perfect accompaniment to any meal.
Limes are smaller than lemons and deep green in colour. They turn yellow as they ripen. Select limes that are firm and free of any blemishes or discolouration. One of the healthiest fruit, rich in vitamin C and antioxidants. Aids in digestion, detoxification, weight loss and lowering
cholesterol. Controls blood pressure, boosts brain performance, prevents formation of kidney stones, beneficial for skin and hair health. Used for its anti-bacterial or anti-aging properties. A vital ingredient that is used to flavour and enhance any dish.
Lime Pickle
(Yields 1 kg)
Ingredients:
1 kg limes
1/2 cup vinegar
2 tablespoons sugar
1 cup oil
salt
Grind to a paste with 1 cup vinegar
20 red dried Kashmiri chillies
8 large cloves of garlic
1 teaspoon cumin seeds
1 teaspoon turmeric powder
Method:
Wash limes, place in a pan and cover with water. Bring to simmer but do not boil or else the limes will start to burst. Drain out the water.
Quarter limes, deseed and season with salt.
Heat oil and cook the paste till oil starts to separate. Run 1/2 cup vinegar in the blender jar used for grinding and add to the pan. Stir in limes, sugar and check for seasoning. Cook for 5 to 7 minutes and set aside to cool.
Once the pickle is at room temperature, transfer in sterilized airtight container ensuring that is covered with the spice paste. Store in a cool dark place to mature for a month before consumption. Do not refrigerate unless if it is lying around for months.
Note:
(Yields 1 kg)
Ingredients:
1 kg limes
1/2 cup vinegar
2 tablespoons sugar
1 cup oil
salt
Grind to a paste with 1 cup vinegar
20 red dried Kashmiri chillies
8 large cloves of garlic
1 teaspoon cumin seeds
1 teaspoon turmeric powder
Method:
Wash limes, place in a pan and cover with water. Bring to simmer but do not boil or else the limes will start to burst. Drain out the water.
Quarter limes, deseed and season with salt.
Heat oil and cook the paste till oil starts to separate. Run 1/2 cup vinegar in the blender jar used for grinding and add to the pan. Stir in limes, sugar and check for seasoning. Cook for 5 to 7 minutes and set aside to cool.
Once the pickle is at room temperature, transfer in sterilized airtight container ensuring that is covered with the spice paste. Store in a cool dark place to mature for a month before consumption. Do not refrigerate unless if it is lying around for months.
Note:
- Add sugar as desired.
- Total salt used was less than 1 tablespoon.
- Canola oil was used.
