Lime/Nimmakaya Pickle


  1. 16 Limes
  2. 5 Tbsp salt
  3. 3 tsp turmeric
  4. 1 Tbsp white vinegar
  5. 250 grams skinless split mustard (slightly crushed)
  6. 50 grams crushed fenugreek seeds
  7. 10 Tbsp red chilli powder.
  8. 1 tsp asafoeteida powder
  9. 1 and 1/2 cups vegetable oil

 Method for the Lime Pickle Recipe.

1- Cut limes into small pieces or quarters. (See ‘Two things to consider’ above)
2- Add salt, turmeric and white vinegar.
3- Stir well making sure that every piece of Lime is covered.
4- Then set aside in your storage jar.
5- Stir the marinade every alternate day for 4 weeks or longer until the pieces of Lime are quite soft and tender. Remember to seal the container when you have finished!
6- Add the crushed mustard, asafoeteida, red chilli powder, vegetable and mustard oil.
7- Mix well and store in a glass or plastic jar for 1 additional week before using the Lime Pickle.

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