INGREDIENTS:
1 Kg Kanchikayi or Citron Lime
1/3rd cup Salt dry roasted
1/4 th cup sugar
2 tbsp Mustered Seeds
1 tsp Jeera
1 pinch Hing or Asafoetida
10-20 Pigeon eye chillis
PREPARATION:
1 Kg Kanchikayi or Citron Lime
1/3rd cup Salt dry roasted
1/4 th cup sugar
2 tbsp Mustered Seeds
1 tsp Jeera
1 pinch Hing or Asafoetida
10-20 Pigeon eye chillis
PREPARATION:
- Dry roast mustered seeds,Jeer,Hing and chillis, cool them.
- Dry grind them to coarse powder and keep aside.
- In a mixing bowl add Roasted salt and Sugar.
- Peel the Limes and remove the juicy vesicles and add them to the mixing bowl.
- Now add the ground spice powder to the mixing bowl and give a proper stir.
- Store it in a airtight , sterilized bottle for a week and then adjust the salt and spice if required.
- The pickle can be stored more than a year if refrigerated.
