Ingredients:
15 big limes (ripe)
2 – 2½ tablespoon oil
1 -1½ tablespoon chili powder
½ teaspoon turmeric powder
¾ cup sugar
3- 4 tablespoon vinegar
2 – 2½ teaspoon ginger & garlic paste
½ teaspoon salt
Pre- preparation:
- Put the limes in a bowl, boil 2 liters of water and pour in the bowl over the limes.
- Cover and keep this for 6 hrs
- Repeat this process 4 times.
- This helps remove the excess bitterness.
- Enabling the limes to cook slowly and soften.
Preparation:
1. Cut the limes into quarters, de-seed them.
2. Apply salt and set aside (lime will release juice in the bowl, use that while cooking)
3. Take a kadai / wok add the oil, once the oil is hot add the ginger and garlic paste and cook for a while.
4. Add the chili powder and sugar and mix well.
5. As the sugar gets caramelized add vinegar and turmeric.
6. Now add the lime pieces and cook till the pickle gravy becomes little thick (add the lime juice along with the limes).
7. Let the pickle cool for 3/4 hrs. before bottling. Use clean bottle without any water/ humidity inside it.
8. Let the pickle rest in a dark and cold place for atleast 25 / 30 days before eating (more the better)
Bon appetite.
Delicious recipes
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Thank you.
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Can I use Jaggery instead of sugar?
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Yes you can
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I made the pickle but the bitterness didnt go
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Let it mature it will go
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Any option to remove bitterness
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If the skin is thick soak for extra 8 hrs
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Thankyou very much for your concern and precious time to give me this recipe. I would also appreciate if I could get your mail address to contact you. Thankyou once again.
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I have sent you a mail
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can u gv recipe for dry prawn pickle
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Will post one soon
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Hi,
I’ve set out to prepare this pickle but have a few queries; 1) How long do I need to keep the limes after salting?; 2) Can Goan jaggery be used instead of sugar?; 3) What type of chili powder to use? Kashmiri?
Thanks
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That’s nice let me answer your questions 1. Salt and keep for 30 minutes. 2. Yes you can add Jaggery. 3. I used Kashmiri chili powder.
hope this information helps.
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Thanks. I prepared the pickle. The color is darker coz of the jaggery. Simple recipe, will use it again.
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That’s nice to know.
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Is sugar compulsory, cos diabetic can’t eat wit sugar
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Use a sugar free substitute cause a bit of sweetness really helps in this recipe.
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Thanks Alves for this recipe .. I would like to try it out … What would be the approx weight of 15 limes? …
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1 kg to 1.2kg
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Thanx lots for this recipe. My lime pickle always remains raw and does not get soft even after year. I never heated the mixture. Will try your way. Thanx once again for yumm recipe.
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Hi Alves I had a question on the recipe. Its about the first 3 steps. ( DOES ONE HAVE TO REPEAT THE PROCESS 4 TIMES during the 6 HRS OR ITS ONCE EVERY 6HRS FOR 4 TIMES??
put the limes in a bowl, boil 2 liters of water and pour in the bowl over the limes.
cover and keep this for 6 hrs
repeat this process 4 times.
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Cover for 6 hours and repeat 4 times
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Thanx much Alves for prompt reply. I am a complete novice…so I made this pickle the taste n flavour are very much there n I really loved your recipe. …Just one thing more, during the process of making it,…. as soon as I put the chilli powder and sugar , the sugar curdled formed lumps n became hard, where did I go wrong?
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Hi
I tried sending you comment just now so apologies if this has come across twice. My query is about the boiling of the limes and repeating the process 4 times. That would take either the whole day or 1.5 days. Is that correct? I’ve read that steaming the limes for 30 mins will also help. Appreciate your clarification.
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steaming also helps, the step i showed says dip the lime in hot water and not to boil it.
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Hi Alves
If I follow of the method of keeping the salted limes under weight for 3 day do I add the salted water while cooking the limes.
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Hello Nafisa
My method doesn’t ask for the limes to be kept under weight.
Now since you did that you can use little water that the limes released.
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I love your recipes
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Please give the recipe of amla pickle
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Will tag you when I publish
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Thank you for the recipe …what kind of oil would you recommend.?
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Any oil of your choice like corn & sunflower
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