Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 25 | Nos | Lime (fresh) | Yellow Lemons |
| 1 | Teacup | Vinegar | little for grinding, more for mixing |
| 2 | Teaspoon | Jeera/Cumin Seeds | Grind in little vinegar |
| 2 | Teaspoon | Turmeric Powder | Grind in little vinegar |
| Half | Teaspoon | Methi - Fenugreek | Grind in little vinegar |
| 2 | Tablespoon | Mustard Seed | Grind in little vinegar |
| 3 | Pods (whole) | Garlic | Grind in little vinegar |
| 3 | Bits | Ginger | Grind in little vinegar |
| Half | Bottle | Sweet Oil | For frying masala |
| 1 | Bundles | Curry Leaves | Fry in sweet oil |
| 20 | Medium | Chillies Green | Fry in sweet oil |
| 500 | Grammes | Sugar | Mix with pickle |
| 1 | Salt-Spoon | Salt | Mix with pickle |
Method
Cut limes, put salt and keep overnight.
Masala
Next day, grind jeera, turmeric/Haldi and roasted methi, in a little vinegar. Then add mustard seeds and grind a little, and lastly, grind garlic and ginger . When done, remove and wash the mixer with diluted vinegar.
Preparation:
Heat the sweet oil in a vessel, large enough to hold the pickle. When hot, add curry leaves and fry till they change colour and then add the masala and fry it.
Let it cook for a little while, then add green chillies cut into slices. Add sugar, vinegar, with vinegar water used for washing the mixer, limes etc. Check the taste, and adjust it to yours.
Boil for half an hour on slow fire.
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