INSTANT SWEET LIME PICKLE
In olden days, it was the tradition in Indian homes that 3-4 types of pickles were always available in the kitchen for family, friends and guests. In those days ready-made pickles were not available in the market, so housewives were making and keeping different types of pickles at home.
This is the recipe of my mother-in-law, in her kitchen this lime pickle was always available. Now I make sure that it is available in my kitchen too. The reason behind is not only that it tastes good but this is a home remedy for stomach disturbance and for nausea. Traditionally in Indian homes, home remedies are used for simple problems we experience in our daily life, before we go and see the doctor.
The best part of this recipe is that neither oil is required in this pickle nor any preservative. Salt and sugar serves the purpose of preservative in pickles in our traditional kitchens.
( This is six months old, which is more drier and more darker)
When my mother-in-law was making this pickle, she was keeping it in the sun light for 10-15 days to get it cooked. She used to remove the lid of the jar and was covering the mouth of the jar with a piece of muslin cloth around the neck, to allow the lemons to breathe in the jar and for easy penetration of sun light.These days, women are working, they don’t have time and we are living in an instant era, so now I am cooking the same pickle on gas stove, and it has no difference in taste or longevity.
It can last on the shelf for 12 months or more, if it is more than 6 months old the colour will change to a little bit darker but the taste will not change.
- l kg lemon or lime
- 400 grams sugar
- Salt to taste/50 grams (This much is required for preserving the pickle)
- 50 grams red chilli powder (optional)or Paprika for colour only
- 15 grams carom seeds (ajwain)
- 25 grams garam masala
- You also need a sterilized glass jar for storing the pickle.
Note-If you like less spicy, reduce red chilli powder to 30 grams and garam masala to 10 grams.
- Wash and chop the lemons in very small cube shaped pieces, remove the seeds.
- Add salt and pepper and leave it overnight.
- Next morning on a slow fire, cook lemons in an stainless steel pot for 10-15 minutes with lid covered so that lemons are tender and cook properly.
- When lemons are tender, add sugar, carom seeds and garam masala and cook on slow fire for 30 more minutes or till the sugar syrup is thick enough with nice glaze around the lemons.
- Leave it to cool. When cold fill in a sterilize jar, it is ready to serve.
This pickle can stay on shelf for one year time.
I am sending this post as my blog entry for Funtastic Friday party, and with Meatless Monday, and with Hearth and Soul hop link, and with tasty tuesday creative kids, and with Cook Blog share, and with delicious dish tuesday, and with Recipe of the week, and with Two favourite things, and with Full Plate Thursday party,and with Fiesta Friday, and with Fabulous Friday, and what'd do you do this weekend, and with Way wow blog hop,