If you love a spicy pickled recipe, then you are going to want to make this Spicy Indian Lime Pickle. It is easy to make and pickles quickly, although the longer you keep it, the better it will be! This recipe came to us from Manasa in the Gut Health Guru’s Facebook Group!
- 12 limes
- ¼ cup powdered rock salt
- 1/4 cup of ground red chilli powder
- 1/4 cup peanut oil (you can also use sunflower oil)
- 2 tablespoons of black mustard seeds
- 1 teaspoon asafoetida powder
Wash and dry 12 limes
Cut 8 limes into 8 wedges (the juice of other 4 limes will be used later )
Add the cut limes into a glass bowl then add 1/4 cup powdered rock salt and mix with spatula or wooden spoon
Add 1/4 cup of organic turmeric powder and mix with spatula or wooden spoon (make sure to use products you don’t mind getting stained by turmeric!)
Add 1/4 cup of ground red chilli powder and mix with spatula or wooden spoon
Add the juice of the 4 additional limes to the mixture and mix well
Add the mixture in the glass bowl into a glass airtight jar with some space left and leave it on the kitchen counter or in a warm place for 72 hours (with occasional shaking of the bottle, at least once a day!)
Tempering: In a small wok/ pan, add 1/4 cup peanut oil (can also use sunflower oil) and allow it to heat. Add 2 tablespoon of black mustard seeds (preferably small sized) into the oil once it's hot. The seeds will start to splutter. Once they start to splutter, add one teaspoon asafoetida powder. Turn off the heat and allow the tempering to cool down. Once cool, add the tempering to the pickling bottle and shake the bottle well. Also mix the pickle using a wooden spoon if possible or shake the bottle vigorously.
- Leave the mixture to ferment and let out the juices to blend further for another 72 hours.
- The pickle will be ready. However, the longer you keep, the softer the lime rind becomes and the better the pickle tastes!
Make sure to share your creations with us in the Gut Health Guru’s Facebook Group!