Description
This pickle is perfect with rice, parathas, or even as a tangy topping on your sandwiches! The longer it sits, the more intense the flavor!
Ingredients
Scale
👨🍳 Ingredients You’ll Need:
- 6–8 medium-sized limes 🍋
- 2 tablespoons salt 🧂
- 1 tablespoon turmeric powder ✨
- 1 tablespoon red chili powder 🌶️
- 1 teaspoon mustard seeds 🟡
- 1 teaspoon fenugreek seeds 🌿
- 1 tablespoon cumin seeds 🌾
- 1/4 cup mustard oil 🛢️
- 1 tablespoon sugar 🍬
- 1/4 cup vinegar 🍶
- 1/4 cup water 💧
Instructions
- Wash the limes thoroughly and cut them into small wedges.
- In a large mixing bowl, add the cut limes and sprinkle with salt, turmeric, and red chili powder. Toss well so the limes are evenly coated.
- Let the limes sit for about 2 hours to release some juice.
- In a small pan, heat the mustard oil over medium heat. Add mustard seeds, fenugreek seeds, and cumin seeds. Let them splutter for 1-2 minutes.
- Add the sugar, vinegar, and water to the pan, and stir to dissolve the sugar.
- Pour this hot mixture over the salted lime wedges and toss everything together gently.
- Let the pickle cool to room temperature before transferring it into a clean, dry jar.
- Store the jar in a cool, dark place for at least 5-7 days for the flavors to develop. Shake the jar once a day to help mix the spices.