Lime / Naaranga-12nos
Gingelly Oil / Sesame Oil / Nallenna-1 cup
Mustard seeds-3/4 tsp
Asafoetida powder/Kayapodi -2 tbsp
Fenugreek powder / Ulluva podi -1/2 tbsp
Turmeric powder- 1 tbsp
Kashmeri Red chilly powder/ Piriyan mulagu podi-1 cup
Green chillies, slit-100gm-150 gm
Vinegar- 250 ml - 350ml (adjust according to taste and thickness of the pickle)
Salt to taste
- Sauté the limes till soft in 2tbsp of oil. Wipe the outside with a piece of cloth or kitchen tissue and cut each lime into 4 pieces and keep aside.
- Heat oil in another thick bottom pan, fry mustard, then add ginger, garlic and green chillies and sauté till golden brown.
- Reduce heat and add all the powders one by one and sauté. Then add lime and stir well.
- Add vinegar and salt to taste and simmer in low heat till thick.
- Bottle when cold.
- Keeps for a long time.
All the utensils & bottle should be clean & dry. Never add water to pickle while making. Always use clean and dry spoon to take pickle from bottle.