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Save/Add Sri Lankan Lime Pickle recipe to your favorite Save   Discuss Sri Lankan Lime Pickle recipe Discuss   Print Sri Lankan Lime Pickle recipe Print   Email Sri Lankan Lime Pickle recipe to friend Email
  Name: Sri Lankan Lime Pickle Popular
  Category: International
  Author: HS
  Date: 9/12/2006 12:40:00 AM
  Hits: 5685
Ingredients:
Limes or lemons 8 Nos
Fresh red chilies 6 Nos
Fresh green chilies 6 Nos
Black mustard seed 2 tablespoons
Cumin seed 1 tablespoon
Saunf (Fennel Seeds) 2 teaspoons
Jeera (Cumin Seeds) 2 teaspoons
Methi Dana (Fenugreek seeds) 2 teaspoons
Mustard oil or peanut oil 1/2 cup
(Til ka Tael) Sesame oil 2 tablespoons
Garlic, sliced 6 cloves
Finely grated fresh ginger 1 tablespoon
1 stem of Lemon grass or 2 strips lemon rind
Cinnamon 1 stick
Vinegar 1/2 cup
Red Chili powder 1teaspoon
Small piece asofoetida ( Heeng) abou the size of a peppercorn
Instructions:
1. Separate limes into 4 pieces . If you want you can cut them further to make smaller pieces.
2. Remove stems and seeds of chilies and cut into halves or quarters depending on size.
3. In a dry pan roast the saung, jeera, methi dana, mustard seeds one one by separately over medium heat, stirring constantly to prevent burning.
4. When they smell giving the aromatic smell take them out of the pan onto a plate to cool.
5. Heat both kinds of oil in a large pan and fry the asafoetida.
6. Fry garlic and ginger over low heat until golden in a little oil , then add the remaining ingredients ( limes, red chillies, green chillies, all the other seeds which you dry roasted, cinnamon)
7. Add the Vinegar.
8. Bring to the boil and let simmer for about 10 minutes, stirring constantly.

9. Remove cinnamon stick and lemon grass.

Cool and bottle.

Use it with Curry and Roti or Rice or to spice up any snacks.
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There are: (2) comments
Author: P. Mannaro

Date:  4/23/2008
Comment:
The recipe sounds very good to me - I think it will produce a good result. I will try it and let you know.
Author: shane_manila

Date:  1/23/2007
Comment:
This should be very delicious and hot.

I am eager to know anybody has already tested this and how long we can keep it in a bottle? How long in a Food grade Polythene sachet.
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