Lime, Garlic & Chilli Pickle

My aunt (Sr. Frances Sequeira) lives a simple life as a nun. After one of the convent prayer meetings, the priest (Fr. Jude) gave her a small jar of pickle which was made from green chillies, sourlimes and garlic. My aunt loved it and kept a little for me. She got the recipe from Fr. Jude and was excited to share it with me. I liked the taste of the pickle and decided that it required some tweaking. After a bit of experimentation, this is the recipe that I came up with. Must say that my aunt loved the pickle. Thank you Aunty and thank you Fr. Jude.

Preparation Time : 10 minutes
Cooking Time : 10 minutes
Portion : 1 medium-sized jar
Garlic (finely sliced lengthwise) 2 cups
Sourlimes 20 nos.
Green Chillies (sliced lengthwise, then cut into 1 inch pieces) 50 grams
Curry Leaves ¾ cup
Olive Oil ¼ cup
Mustard Seeds 1 teaspoon
Sugar (if required) ½ – 1 teaspoon
Turmeric Powder ½ teaspoon
Salt To taste

Preparation Method:

1.           Cut the sourlimes horizontally in half. Finely slice each half. Remove the seeds. Place the sliced sourlimes and the resultant lime juice in a bowl

2.          Pulse the curry leaves in a mixer till it is fine

3.          Add the garlic, curry leaves and green chillies to the sliced sourlimes and mix well

4.         Cover the bowl with a muslin cloth and leave in the sun for a day

5.          Heat the oil in a small pan over medium heat. When hot, add the mustard seeds and switch off the flame. When the seeds crackle, add in the turmeric powder and allow the oil to cool

6.         When the oil has completely cooled down, add to the lime mix. Mix well. Check if the pickle needs to be sweetened slightly (to suit your taste and to reduce and sourness) with sugar. Add sugar accordingly and mix well

7.          Store in a clean and dry air-tight jar.

·         Cover the pickle with a layer of oil when storing.
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