Ingredients
- 8 Key Limes or Limes
- 1/4 cup Red Chilli Powder
- Salt to taste
- 3/4 cup Gingelly Oil
- 1 tbsp Mustard Seeds (Optional)
Instructions
- Wash and Dry Limes Wash and dry the limes thoroughly. Moisture can cause mold.
- Chop into 1-inch pieces Chop up limes into 1-inch pieces and add to a pickle jar.
- Mix salt and cover Mix salt. Cover with lime pickle jar with the lid.
- Stir every day for a week Stir the lime pickle every day for a week.
- Add red chili powder Add the red chilli powder and combine well.
- Add hot gingelly oil Heat the gingelly oil on the 8th day. Add mustard seeds, if required. Allow the seeds to pop in the hot oil. Add the limes and cook for 5-10 mins on medium-low heat.
- Store away from sunlight Store in an airtight pickle jar away from sunlight.
Notes
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You can use both key limes or limes
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I prefer Kashmiri Mirch chili powder
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Add salt according to your preference. As a rule, pickle requires more salt and Indian pickles must taste saltier than the ocean. Salt cooks the lime naturally and prevents mold from forming on the pickle. Doing this allows the limes to absorb the salt evenly.
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You should stir the pickle every now and then. This redistributes flavor to the entire jar and allows stagnant oil on the top to saturate the drier bottoms.
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Add more gingelly oil as and when it dries up.
- Prep Time: 10 minutes
- Cook Time: 480 hours
- Category: Pickle, Side Dish
- Cuisine: Indian, South Indian, Tamil Nadu