This sweet, tangy and spicy pickle, tops my list of favourite pickles! I learnt this recipe from my grandma. Her pickle preparations can keep one lip smacking. This pickle is the perfect accompaniment for a spicy briyani. While the lime contributes to the tangy feeling in the pickle, the dates add to its sweetness. Pickles are indispensable in the Indian Cuisine. There are many varieties of pickles, including the instant pickles which need to be consumed within a few days and the ones which can last long.
- Lime – 1/2 kg
- Dates (deseeded) – 15
- Garlic – 1 pod
- Ginger – 2 inch piece
- Garlic – 5-7 pods(peeled)
- Gingely oil – 1/2 cup
- Green chillies -2-3
- Carrot -1 large sized- sliced round
- Red chilli powder – 3 tbsp
- Turmeric powder – 1/2 tsp
- Fenugreek seeds- Roast and powder the seeds- 1 tsp
- Mustard seeds – 1 tsp
- 1/4 tsp Asafoetida
- Sugar – 5 tbsp
- Curry leaves a few
- Vinegar – 1/2 cup
- Water – 3/4 cup
- Heat 1 tbsp gingely oil in an iron wok and add the whole lime and sauté on low flame for 5 min stirring occasionally.
- Remove from fire and wipe each lime with kitchen towel. Cut each lime into 4 or 6 wedges. Add 1 tsp salt and 1 tbsp sugar and set aside.
- Heat the 1/2 cup gingely oil and add the mustard seeds and curry leaves, when it splutters add finely chopped ginger and whole garlic flakes and green chillies. Sauté until ginger is browned, ensure not to burn it.
- Add dates and stir to cook.
- Reduce flame and add red chilli powder, hing/asafoetida, carrot and 4 tbsp sugar and fry.
- Add the turmeric powder, fenugreek powder. Add the vinegar and boiled water and enough salt. Boil for 1 min.
- Add the lime pieces and the juice (when lime is soaked in the sugar and salt it releases some juice). Cook for 2 min. Remove from fire. Allow to cool and store in sterilized bottles.
- Serve as an accompaniment for biryani.
Preparation Time: 30-40 minutes