Yellow Lime pickle - 3

 One of the issues with the recipes written in my little diary from 27 years ago - is that they are all transcripts from verbal recitations of how to cook a certain dish.  They often do not have exact measurements and I have to try and remember the taste, smell and vibe of the dish and then try to recreate.  It is not an easy job.  However, once I finish documenting all that I have, I hope it will make it easier for my children.

This lime pickle is one of amma's recipes and we love it and I hope you will love it too. It is a perfect accompaniment with any rice dish - particularly biriyani and yogurt rice. It is hot, tangy and sour and really gets those digestive juices flowing.

I am making this in readiness for our Onam Sadya - over the weekend.

Ingredients:

5 cups brine soaked lime pieces (to soak lime follow step 1 of this recipe: https://kitchenanugraha.blogspot.com/2017/07/oh-meri-sharmili-lime-pickle.html)

3/4 cup sliced garlic

3/4 cup sliced ginger

3/4 cup chopped green chillies

2 1/2 teaspoons black mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon asoefetida powder

1 teaspoon turmeric powder

3/4 cup oil

3/4 cup vinegar

Salt to taste, if needed

Method:

In a saucepan, heat oil.  When the oil gets hot, add 1/2 teaspoon mustard seeds. When the mustard seeds start to crackle, add the chopped ginger, garlic and green chillies.  Saute in a gentle flame and ensure that the garlic does not change colour.

Meanwhile, in a smaller saucepan, dry roast mustard seeds and fenugreek seeds separately. Once roasted, powder it coarsely in a mortar and pestle and set aside.

Once the fragrance of the ginger and garlic is released, add the 5 cups of soaked lime pieces, turmeric, mustard, fenugreek and asoefetida powders.  Mix well. Taste for salt and add little if needed.  Remember the lime is already soaked in brine and you do not need to add extra.

Add vinegar and mix well - making sure the spices and the lime have integrated well.

Cool completely. Bottle after the pickle is completely cold.  Ensure your bottle is completely dry.

Let the pickle remain in the bottle for a week before you start using it.

Tip:

1. Always use a dry spoon when picking up lime pieces.

2. The longer the pickle is in the bottle the tastier it gets.