Saturday, 24 May 2014

LIMBU RASATLYA MIRCHYA / GREEN CHILLI PICKLE IN LIME JUICE


My husband just loves this pickle. More than the chillies he loves the spiced up and hot juices of the lime in it. The best part about it is that you can keep on topping up with lime juice as it gets consumed and enjoy it for a longgg time.

But keep this pickle refrigerated...it will stay longer. You can also grind this to a paste and it is called LIMBU MIRCHI CHATKA.....why chatka.....coz it burns a bit on your tongue because of its hotness......but tastes awesome....



LIMBU RASATLYA MIRCHYA / GREEN CHILLI PICKLE IN LIME JUICE
INGREDIENTS

Green chillies
100 gms
Lime juice
1 cup or  5 – 6 nos
Rai dal / split mustard seeds dal
3 tbsp
Methi seeds / fenugreek seeds
1 tsp
oil                         
2 tbsp
Heeng / asafoetida
2 tsp
Haldi / turmeric pdr
2 tsp
Salt
50 gms
Sugar optional
1 tsp
METHOD:
1.       Wash and wipe dry the green chillies. Cut each in 3 – 4 pieces.
2.       Heat oil, when it starts to smoke, turn the gas low. Add methi seeds to it. When they turn light brown remove them. To the same oil add Heeng. When it crackles remove it too with a slotted spoon.


3.       Switch off the gas and add haldi to it. When haldi changes colour remove it and add salt in the same pan and allow the salt to absorb all the oil.


4.       Grind to a powder the methi seeds and the rai dal.

5.       In a bowl keep the chillies, over it put the above ground powder and also the salt, haldi, Heeng and sugar. Mix it all up.

6.       Put all this in a glass or ceramic jar with a tight fitting lid. Pour the lime juice on top and mix lightly. Put on the lid and store.


7.       The pickle will be ready in a week and refrigerated it lasts for a longgggg time.
  



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